Mystic - Line Cook/Cook

The Armour Group Limited•Halifax, NS

10d•Onsite

About The Position

Mystic, located on the Halifax waterfront in the new Queen’s Marque district, is seeking a Line Cook/Cook to join their team. The restaurant, led by Chef Malcolm Campbell, focuses on showcasing the natural landscape of Canada, particularly the Maritime provinces, with an emphasis on exceptional fish, flora, and fauna. The culinary team is passionate about curating an authentic expression of time and place, forging an honest connection between the kitchen and the table through professional grace, expertise, and warmth. This role involves collaborating with an amazing team and pushing boundaries to keep the dining experience fresh and exciting.

Requirements

Passionate about food and has a minimum of 1-2 years of similar work experience
Highly organized with great attention to detail
Knowledge in areas of garde manger and fryer
Experience with high-end, Instagram able plating and be highly adaptable
Strength in modern cooking techniques
Experience with elevated and unique ingredients
Experience with food ordering and inventories
Professional cooking and knife handling skills
Ability to stand for long periods of time
Flexibility and available for different days and shifts
Strong organizational skills with great attention to detail
Food safe certification

Nice To Haves

Culinary diploma/degree is an asset

Responsibilities

Perform delegated tasks from Sous Chef, Chef and/or General Manager
Day to day food preparation of the restaurant according to standardized recipes and menu specifications
Follow recipes, portion controls and presentation specification as set by the restaurant
Adjusting cooking methods based on customer preferences or dietary restrictions
Plating dishes according to specifications
Maintain a prep list of station duties
Follow the FIFO method to maximize freshness
Assist in food inventory and control
Assist in properly receiving and storing delivered items
Performing assigned opening and closing duties
Checking inventory and making sure ingredients are available for daily use
Reporting low stock and helping with inventory management
Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, and hygiene guidelines
Strictly adhere to WHMIS and MSDS guidelines
Maintain a clean work area as required by provincial health standards
Setting up and stocking stations with all necessary supplies before and during service
Collaborating with the team to ensure smooth kitchen operations
Such other similar and related duties as required from time to time