Line Cook

The Boulevard Club•Toronto, ON

13d•CA$18 - CA$23•Onsite

About The Position

The Boulevard Club is seeking a Cook for the Summer 2026 season. This is a temporary seasonal position running from May to September 2026. Reporting to the Executive Chef / Kitchen Leadership team, the Cook is responsible for supporting daily kitchen operations by preparing food items in accordance with Club standards, maintaining cleanliness and food safety requirements, and contributing to a smooth and efficient service operation. The hourly wage range is $18.00 – $23.00, based on experience. The Boulevard Club has been honoured as the 2025 Best Club of the Year by the Club Management Association of Canada (CMAC). We are also proud to be recognized as a Great Place to Work for four consecutive years and have been named Best Place to Work in Retail and Hospitality in both 2023 and 2025, Best Place to Work in Ontario in 2025, and most recently recognized among Best Workplaces for Women and Mental Wellness 2026. We take pride in providing safe and inclusive communities that inspire wellness, growth, and excellence. We create exceptional, social, athletic, and recreational environments, celebrating memorable experiences and positive connections.

Requirements

Culinary diploma or equivalent professional kitchen experience
Knowledge of basic cooking techniques and kitchen operations
Food Handler Certification - Required
Strong organizational and time-management skills
Ability to work efficiently in a fast-paced kitchen environment
Flexibility to work early mornings, weekends, and holidays
Commitment to teamwork, professionalism, and culinary excellence

Responsibilities

Prepare food items according to established recipes, portion standards, and presentation guidelines
Assist with the execution of menu items for dining rooms, Lakebreeze service outlet, and lakefront patio
Ensure food quality, freshness, and consistency are maintained at all times
Support daily prep work, station setup, and breakdown as required
Maintain a clean, organized, and sanitary workstation
Follow all food safety, sanitation, and health regulations
Properly handle, store, and label food products in accordance with safety standards
Communicate effectively with kitchen leadership and team members during service
Assist with receiving, stocking, and rotating inventory as required
Follow all workplace health, safety, and Club policies
Work collaboratively with culinary and service teams to support efficient operations