Company Description Nammos Estiatorio is a restaurant company based at 3980 Fraser Street in Vancouver, British Columbia, Canada. The establishment is part of the local Vancouver dining scene and offers guests an inviting atmosphere and quality food service. Team members work closely in a fast-paced kitchen and front-of-house environment to deliver a consistent guest experience. The restaurant values reliability, collaboration, and a strong commitment to food quality and service.
Role Description The Line Cook is a full-time, on-site role located in Vancouver, BC. This position is responsible for preparing and cooking menu items according to standardized recipes and presentation guidelines, ensuring dishes are delivered on time and to quality standards. Day-to-day tasks include setting up and stocking stations, performing prep work, cooking and plating orders, and maintaining a clean, organized, and safe work area. The Line Cook collaborates with the kitchen team to support smooth service, follows food safety and sanitation procedures, and assists with inventory, storage, and basic kitchen equipment care. The role may also involve supporting special events, adapting to menu changes, and communicating proactively with the Head Chef and other team members.
Qualifications
- Experience working as a line cook or in a similar kitchen role, preferably in a full-service restaurant environment.
- Strong understanding of basic cooking techniques, knife skills, food preparation, and portion control.
- Knowledge of food safety, sanitation standards, and safe handling practices in accordance with local regulations.
- Ability to work efficiently in a fast-paced setting, manage multiple tickets, and maintain attention to detail under pressure.
- Effective teamwork and communication skills, with a positive and respectful approach to coworkers and guests.
- Physical ability to stand for extended periods, lift moderate weights, and perform repetitive kitchen tasks safely.
- Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
- Food Safe or equivalent food handling certification; culinary training or apprenticeship is an asset but not required.