About this role
*Aux Crochets Now Hiring Line Cooks.*
Position: Line Cook (Full-Time 30+ hours/week or Part-Time ?29 hours/week)
Location: Grand Bend, Ontario
Reports to: Sous Chef, Executive Chef
Start Date: March 28, 2026 (soft opening ramp)
Compensation: Market-based, negotiable
*About Aux Crochets*
Aux Crochets is a French-inspired fine dining restaurant opening in Grand Bend in March 2026. We're building a kitchen culture rooted in precision, teamwork, and a commitment to excellence. Our menu celebrates classic French technique with seasonal, local ingredients. We're looking for line cooks who thrive in a fast-paced, collaborative environment and take pride in every plate that leaves the kitchen.
*The Role*
As a Line Cook, you'll execute the daily service under the direction of the Sous Chef. You'll be responsible for:
- Station Management: Own your station(s) during service?prep, cook, plate, and execute dishes to specification
- Mise en Place: Prepare your station before service; maintain organization, cleanliness, and efficiency throughout
- Quality Control: Ensure every plate meets our standards for temperature, plating, seasoning, and presentation
- Communication: Call out orders, confirm timing, and communicate clearly with the kitchen team during service
- Prep & Mise: Participate in prep work, butchering, sauce-making, and stock preparation as assigned
- Inventory & Ordering: Track par levels at your station and alert the Sous Chef to shortages
- Cleaning & Sanitation: Maintain your station and shared kitchen areas to health code standards; deep clean as assigned
- Training & Mentoring: Support dishwashers and newer team members; model best practices
- Flexibility: Adapt to menu changes, cover stations as needed, and support the team during high-volume service
- Documentation: Track covers, timing, and any issues during service for team debrief
*What We're Looking For - *
*Required Experience:*
- Minimum 2 years of kitchen experience (fine dining preferred, but strong fundamentals required)
- Proficiency with knife skills and classical French techniques
- Experience working in a brigade system under a head chef or sous chef
*Essential Qualities:*
- Reliability: You show up on time, every time. Consistency is non-negotiable.
- Teamwork: You communicate clearly, support your teammates, and prioritize the collective success of service
- Attitude: You take pride in your work, stay calm under pressure, and approach feedback as an opportunity to improve
- Precision: You care about the details?temperature, plating, timing, taste
- Stamina: You can handle the physical and mental demands of a busy service
*Nice-to-Have:*
- Experience with French cuisine or classical technique
- Knowledge of wine pairings or food cost management
- Willingness to mentor newer team members
*Schedule*
- Year-round position (full-time or part-time)
- Service-based schedule: typically 4?5 shifts per week, including evenings and weekends
- Flexibility for seasonal adjustments and special events
*What We Offer*
- Competitive hourly wage (market-based, negotiable based on experience)
- Meals during shifts
- Opportunity to work in a newly built, state-of-the-art kitchen
- Mentorship from an experienced culinary leadership team
- A collaborative culture that values precision, growth, and mutual respect
- Year-round work with integrated short-term rental and lounge operations
www.auxcrochets.ca www.shorelinehospitality.ca
Pay: $20.00-$30.00 per hour
Work Location: In person