Line Cook Assistant Jobs in Canada
Sector: Hospitality, Cleaning & Services · Typical pay (gross): 15–25 CAD/hour · Common locations: Manitoba (Winnipeg), Saskatchewan (Regina / Saskatoon), Alberta
Hiring snapshot
Kitchens hire assistants when the line is busy: higher guest flow, seasonal peaks, new menu launches, or staffing gaps on evening/weekend shifts. Your value is speed + consistency—keeping stations stocked so cooks can execute service.
Role overview
A Line Cook Assistant supports the line team by preparing ingredients, maintaining sanitation standards, and helping with service flow. In many kitchens, this is a practical pathway into cook roles if you demonstrate reliability, pace, and clean execution.
Pay, hours, and overtime (gross)
Typical gross pay for line-cook-type roles is 15–25 CAD/hour. “Gross” means before statutory deductions (tax, CPP, EI) and any employer-authorized deductions described in your contract.
- Hours: commonly 30–40 hours/week; busy sites may offer more
- Shifts: day/evening; weekends and holidays are common in hospitality
- Overtime: depends on province and employer policy; usually paid at a premium after threshold hours
What drives the hourly rate
- Province and local labour market
- Experience on the line (speed, station readiness, knife skills)
- Worksite type (restaurant vs hotel vs institutional)
- Union/non-union environment and scheduling model
- Overtime, late shifts, and peak-season demand
Pay ranges are indicative. Actual offers depend on role scope, location, and employer policy.
What you’ll do (day-to-day)
- Prep ingredients (washing, peeling, slicing, portioning) based on prep sheets and par levels
- Stock and replenish the line (containers, garnishes, sauces, proteins, staples)
- Assist during service: plating support, timing help, basic station tasks as assigned
- Maintain sanitation: surface wiping, safe food storage, temperature checks, rotation (FIFO)
- Dish / cleanup support as needed during peak periods
Most kitchens judge assistants on reliability (showing up on time), safe handling, and how quickly you can keep stations ready without mistakes.
- Work is on your feet in a hot, busy environment
- Expect repetitive motions, lifting, and sharp tools
- Clear communication with cooks and expo matters
Requirements and certifications
- Basic English communication for kitchen coordination and safety
- Comfort with knife handling, hygiene routines, and fast-paced work
- Ability to follow recipes/prep specs and labeling/storage rules
- Physical readiness: standing long hours; lifting and carrying kitchen loads
- Safety mindset: heat, sharp tools, slip prevention, and cross-contamination control
Nice-to-have (helps you get shortlisted)
- Food Handler / Food Safety certificate (when required by employer or province)
- Allergen awareness and sanitation systems familiarity (e.g., HACCP-style routines)
- Experience in restaurants, hotels, camps, catering, or institutional kitchens
- WHMIS basics (for safe handling of cleaning products in workplace settings)
Exact certification requirements depend on the employer, province, and site type.
Documents for legal work in Canada (overview)
To work legally in Canada, you must have appropriate authorization. Employers typically hire candidates who already have the right to work, or who can be hired under a valid work permit pathway.
- Work authorization: employer-specific work permits or open work permits (varies by situation)
- Identity documents: valid passport and any status documents required by law
- Screening: some sites may request background checks depending on setting (e.g., institutional)
- Site onboarding: safety orientation, policy acknowledgements, and training confirmation
This section is general information only. Employer requirements and government rules can differ by province and individual circumstances.
Candidate portrait
You are a good fit if you…
- enjoy structured, repeatable prep work and can maintain pace under pressure
- keep your station clean and follow labeling/storage rules without shortcuts
- learn quickly from chefs and accept feedback professionally
- can handle evening/weekend shifts and last-minute service spikes
- communicate clearly with the line (calls, timing, shortages, re-fires)
- respect knife safety and food safety routines as non-negotiable
This role is not for you if you…
- cannot tolerate heat, noise, fast movement, and long hours standing
- dislike routine cleaning and sanitation checks (they are part of the job)
- prefer slow-paced work with minimal direction
- often arrive late or struggle with shift reliability
How to apply (CV required)
- Create or upload your CV: mavial.pl/en/cv.html
- Add kitchen skills, station experience, certificates, preferred provinces, and availability
- Submit your application — we contact shortlisted candidates
Related roles in Hospitality, Cleaning & Services
Internal links to similar vacancies
FAQ
Is a CV required?
Yes. Candidates without a CV are not considered. Use mavial.pl/en/cv.html.
What is the typical gross pay range?
Most roles fall within 15–25 CAD/hour gross. Your exact rate depends on province, experience, worksite type, and overtime availability.
Do I need a Food Handler certificate?
Some employers require it, especially in regulated or high-volume settings. Other kitchens provide onboarding first and ask you to obtain it after hiring.
What shifts should I expect?
Hospitality often runs evenings and weekends. Shift patterns depend on the kitchen (restaurant, hotel, catering, institutional) and season.
What documents are needed to work legally?
You must have valid authorization to work in Canada (open or employer-specific work permit, depending on your case) plus standard identity documents. Some sites may request screening.