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Line Cook
Nomi Resort Harcourt, Ontario
Permanent
30 h - Temps plein
51,840.00$ Annuel
2026-03-04
Description du poste
Department: Culinary / Food & Beverage
Location: Nomi Resort & Spa
Employment Type: Full-Time
Nomi Resort
4727 Elephant Lake Road, Harcourt, County of Haliburton, ON K0L 1X0
Apply by email as noted in the posting
Line Cook, Full-Time Position
30 hours a week, $51,840K annual salary
Health, Dental, Vision Benefits Provided along with Wellness Program and Uniforms
Company Description
Nomi Resort is an all season destination located in the County of Haliburton.
Nomi is currently looking for culinary staff to cover food service for its guests and catering needs; dining and lounge food service, and ongoing events throughout the year.
Position Summary
Key Responsibilities
Minimum Qualifications
Preferred Qualifications (Asset)
Core Competencies
Work Environment
Experience:
• cooking: 2-3 years in a restaurant environment (Required)
MANDATORY REQUIREMENTS:
- Secondary Diploma
Location: Nomi Resort & Spa
Employment Type: Full-Time
Nomi Resort
4727 Elephant Lake Road, Harcourt, County of Haliburton, ON K0L 1X0
Apply by email as noted in the posting
Line Cook, Full-Time Position
30 hours a week, $51,840K annual salary
Health, Dental, Vision Benefits Provided along with Wellness Program and Uniforms
Company Description
Nomi Resort is an all season destination located in the County of Haliburton.
Nomi is currently looking for culinary staff to cover food service for its guests and catering needs; dining and lounge food service, and ongoing events throughout the year.
Position Summary
- The Line Cook is responsible for preparing and executing food items to the standards set by the Executive Chef and Sous Chef. This role supports daily kitchen operations by ensuring consistency, quality, food safety, cleanliness, and efficient service execution. The Line Cook works collaboratively within the kitchen team and contributes to a professional, respectful, and high-performance work environment.
Key Responsibilities
- Food Preparation & Service- Prepare menu items according to established recipes, portion sizes, and plating standards- Execute service efficiently during peak periods while maintaining quality and consistency- Complete daily mise en place to ensure service readiness- Follow all menu specifications and presentation guidelinesKitchen Operations- Maintain a clean, organized, and sanitary workstation at all times- Assist with receiving, storing, and rotating inventory according to FIFO principles- Support prep, service, and closing duties as assigned- Communicate clearly with chefs and team members during serviceFood Safety & Compliance- Adhere to all food safety, sanitation, and health regulations- Maintain proper food handling, storage, and temperature controls- Complete required food safety and sanitation logs accurately- Follow WHMIS and workplace safety procedures at all timesTeamwork & Professional Conduct- Work cooperatively with kitchen and front-of-house team members- Take direction from Sous Chef and Executive Chef respectfully and professionally- Demonstrate reliability, punctuality, and a strong work ethic- Maintain a positive attitude in a fast-paced environmentContinuous Improvement- Participate in training and skill development as required- Accept feedback and demonstrate willingness to learn and improve- Contribute to a culture of accountability, cleanliness, and excellence
Minimum Qualifications
- - High school diploma or equivalent- WHMIS certification- Food Handler Certification (or equivalent food service certification)- Ability to work evenings, weekends, and holidays as required- Ability to stand for extended periods and lift up to 50 lbs
Preferred Qualifications (Asset)
- - Previous experience as a Line Cook or in a professional kitchen- Experience in a resort, hotel, spa, or high-volume food service environment- Basic knife skills and understanding of cooking techniques
Core Competencies
- - Attention to detail and consistency- Time management and organization- Ability to work under pressure- Strong communication and teamwork- Commitment to cleanliness and food safety
Work Environment
- - Fast-paced kitchen environment- Exposure to heat, sharp equipment, and cleaning chemicals- Physical demands consistent with commercial kitchen operations
Experience:
• cooking: 2-3 years in a restaurant environment (Required)
MANDATORY REQUIREMENTS:
- Secondary Diploma
Exigences
- Essentielle - Secondary Diploma
- Essentielle - 2-3 years Line Cook experience in a restaurant or resort/hotel
- Importante - WHMIS
- Essentielle - garnishing and presentation of food
- Importante - Food Production Knowledge
Connaissances et aptitudes
- Essentielle - Knowledge of food safety
- Essentielle - Knowledge of Kitchen Operations
- Essentielle - Ability to work well in a team environment and as a team player
- Essentielle - Ability to take direction and follow through on tasks
Avantages salariaux :
Dental, Heath, Vision Benefits, Wellness Program and Uniforms
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