Hiring snapshot
What employers usually mean when they hire a “Cook”
In Canada, “Cook” often means a hands-on kitchen professional who can run a station during service, keep prep on schedule, and maintain food-safety standards under time pressure. Many roles are in restaurants and hotels, but seasonal projects (events, catering, remote lodges) also hire cooks with strong prep discipline and consistent output.
Most Canadian employers hire cooks for reliability: predictable prep, clean work habits, and the ability to execute menu items the same way every shift. If you can follow specs, communicate with the team, and stay calm during rush, you fit the profile for many restaurant, hotel and catering kitchens.
A “Cook” role is frequently built around station ownership—grill, sauté, fry, prep, or banquet production. Employers look for speed with accuracy, safe knife handling, and the discipline to keep labels, temps, and sanitation tight throughout the shift.
Common work settings
- Restaurants (independent, chains, quick-service, fine dining)
- Hotels, banquet halls, catering kitchens
- Institutional kitchens (long-term care, campus, staff dining)
- Seasonal sites (tourism, lodges, remote projects — when applicable)
What employers measure
- Speed + accuracy during service
- Prep planning and inventory awareness
- Food-safety discipline (temps, cross-contamination control)
- Clean station, end-of-shift closing standards
Pay, hours and overtime (gross)
Realistic ranges and what drives the rate
Typical gross hourly ranges
| Role level (examples) | Typical gross range (CAD/hour) | Where you usually see it |
|---|---|---|
| Entry / Prep Cook (basic station support, prep lists) | 16.00–18.50 | High-volume prep, support shifts, simpler menus |
| Line Cook (owns a station during service) | 18.50–22.50 | Restaurants, hotels, steady service cadence |
| First/Lead Cook (quality control, pacing, mentoring) | 22.50–26.00 | Banquets, premium kitchens, complex stations |
Gross pay depends on province, experience, union/non-union setting, shift premiums and overtime eligibility. Entry-level rates typically sit near local minimum wage, which varies by province.
What affects pay
- Province & local labour market: higher-cost regions often pay higher to retain staff.
- Kitchen type: banquets/hotels/catering may pay more for volume production and timing discipline.
- Credentials: food-safety certification and strong references can move offers upward.
- Overtime and premiums: rules vary; some sites pay a premium after standard weekly thresholds.
Hours & scheduling
- Common shifts: mornings, evenings, weekends, holidays
- Peak demand: seasonal tourism, events and holiday periods
- Expect standing work, fast pace and short turnaround times
Deductions (general)
- Statutory deductions depend on employment type and province
- Optional deductions may include meals, uniforms, or staff housing (if provided)
- Always confirm what is included before accepting an offer
Candidate portrait
A fast self-check before you apply
You are a good fit if you…
- can work cleanly and quickly while keeping food-safety rules consistent
- handle service pressure without losing accuracy or temper
- understand prep lists, labeling, rotation and basic inventory logic
- communicate clearly with the team (basic English is usually enough)
- are comfortable with shift work, including weekends and evenings
- have solid knife skills and respect kitchen equipment and procedures
- take feedback professionally and correct mistakes quickly
This role is not for you if you…
- avoid fast-paced service or cannot maintain focus under rush conditions
- regularly ignore hygiene, temperature checks, or cross-contamination controls
- cannot stand for long periods or handle repetitive kitchen tasks
- are unwilling to work evenings/weekends when required by operations
- expect a “creative chef” role rather than station execution and consistency
What you’ll do (day-to-day)
- Prepare ingredients (cutting, portioning, marinating, batching) according to prep lists
- Cook menu items to spec and maintain plating/portion consistency during service
- Monitor food holding temperatures and follow safe cooling/reheating procedures
- Keep your station organized: labeling, rotation (FIFO), and waste control
- Clean and sanitize surfaces, tools and equipment per shift standards
- Coordinate with servers/expeditor and support the team during rush periods
Requirements and credentials
Must-have
- Practical kitchen experience (level depends on station complexity)
- Basic English communication for safety and teamwork (preferred)
- Strong hygiene habits and willingness to follow food-safety procedures
- Ability to stand for long periods and lift kitchen loads when needed
- Legal eligibility to work in Canada (as required by law and employer policy)
Nice-to-have
- Food-safety certificate (e.g., provincial Food Handler / FoodSafe / SafeCheck or equivalent)
- WHMIS awareness (workplace hazard basics) or similar safety training
- Red Seal Cook (asset for higher-responsibility kitchens)
- Experience in high-volume kitchens, banquets, or catering production
Requirements vary by employer and province. If you have certificates, list them clearly in your CV.
Work conditions in Canada
Practical expectations (neutral, project-dependent)
- Shift pattern: common evening/weekend work; scheduling depends on venue hours and seasonality.
- Overtime: may apply where eligible; rules and thresholds differ by province and employer policy.
- Safety & standards: sanitation, allergen control, safe knife handling, equipment lockout habits.
- Uniform/tools: many sites provide basic uniforms; knives may be personal or provided depending on kitchen.
- Accommodation/travel: sometimes available for remote or seasonal sites; confirm case-by-case.
- Probation: some employers use an initial period to confirm speed, reliability and teamwork.
This page provides a realistic baseline; the final offer and conditions are always employer- and province-specific.
Documents for legal work in Canada (high level)
What employers typically ask for
- Work authorization: open work permit or employer-specific permit (depends on your status and the employer).
- Identity documents: passport and any permits/visas required for your situation.
- Background checks: some workplaces may request checks depending on site policy.
- Trade/food-safety credentials: food handler certificates may be required depending on province and role.
- References: kitchen references often speed up selection for experienced candidates.
We do not provide legal advice on this page. Requirements depend on your status, province and employer policy.
How to apply (CV required)
Short and structured
- Create or upload your CV: mavial.pl/en/cv.html
- Include stations, certificates, locations, availability and a short skills summary
- Submit your application — we contact shortlisted candidates
Tip: If you can run multiple stations (prep + fry, grill + sauté), mention it clearly. It increases match rate.
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Internal links to similar vacancies
FAQ
Is a CV required?
Yes. Candidates without a CV are not considered. Use mavial.pl/en/cv.html.
Are pay figures gross or net?
All pay figures on this page are gross (before deductions). Deductions depend on province and employment setup.
Do I need a food handler certificate?
Some employers require it; others treat it as a strong advantage. Requirements vary by province and workplace policy.
What locations are typical?
British Columbia, Ontario, Nova Scotia, Newfoundland and Labrador (final location depends on project and hiring needs).
What matters most to employers for cook roles?
Consistency, station discipline, clean habits and the ability to perform under rush conditions.
Is English mandatory?
Many sites accept basic communication for safety and teamwork. The exact level depends on the kitchen and role.
Can entry-level candidates apply?
Yes—if you have basic kitchen experience and can follow procedures. Mention prep skills and reliability in your CV.
How fast is the process?
It depends on employer demand and your CV quality. Shortlisted candidates are contacted first.
Is this a “chef” role?
Most cook roles focus on execution, prep discipline and station ownership rather than menu creation.
What increases hourly pay most reliably?
Strong station performance, proven high-volume experience, certifications, and good references.
Do employers provide accommodation?
Sometimes (more common for remote/seasonal sites). Always confirm case-by-case.
Is overtime common?
It can be during peak periods; overtime rules and eligibility vary by province and employer policy.