Line Cook

GolfNorth Properties Inc.•Ingonish, NS

162d•CA$18 - CA$22•Onsite

About The Position

Keltic Lodge is seeking dedicated and passionate Line Cooks to join their culinary team. As a Line Cook, you will be responsible for the daily preparation of food items and the execution of dishes at a specific station (e.g., Sauté, Grill, Garde Manger). You must be able to follow recipes accurately, maintain a clean workspace, and work with incredible speed and precision during peak service hours. This role offers the opportunity to live, work, and grow within Canada's largest multi-course golf operator, working with world-class local seafood and seasonal Nova Scotian produce, and learning advanced techniques under the guidance of Executive and Sous Chefs. The position is located in the stunning Cape Breton Highlands.

Requirements

1–3 years of experience in a professional kitchen (upscale or high-volume experience preferred).
Basic to intermediate knife skills and a solid understanding of fundamental cooking methods (searing, poaching, roasting, etc.).
Food Handlers Certificate (or willingness to obtain one).
Ability to stand for long shifts in a high-heat environment and lift up to 50 lbs (bags of flour, crates of produce).
Punctuality is non-negotiable.
Must be available for a variety of shifts, including early mornings, late nights, and weekends.
Fluency in English (written and verbal) is required.
Must be legally authorized to work in Canada.

Nice To Haves

Proficiency in French or other languages (e.g., German, Spanish, Mandarin) is considered a significant asset for customer-facing roles.

Responsibilities

Wash, peel, chop, and trim vegetables, fruits, and proteins.
Prepare complex bases, including stocks, sauces, dressings, and marinades.
Prepare, season, and cook dishes according to Keltic Lodge’s standardized recipes and presentation guidelines.
Work in sync with the rest of the line and the "Expeditor" to ensure all items for a table are completed simultaneously and served at the correct temperature.
Inspect all ingredients for freshness and taste. Ensure that every plate leaving your station meets our high standards for quality and aesthetics.
Maintain a clean and sanitized workspace. Follow all food handling procedures (FIFO—First In, First Out), temperature logging, and provincial health regulations.
Assist other stations as needed during "rushes" and contribute to a positive, high-energy kitchen culture.
Perform nightly breakdown and cleaning of your station, including equipment maintenance and labeling/storing leftover prep.
Complying with the Occupational Health & Safety Act and GolfNorth Health & Safety program.