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Chili's Line Cook - Up to CAD $20/hr

  • 14682
  • Toronto, Ontario, Canada
  • Kitchens Team

Line Cook – Chili’s Restaurant

Location: Yonge & Eglinton, North York

Up to CAD $18/hr based on experience 

The Line Cook is a self-starter with leadership qualities who thrives in a fast paced, growing environment.


Who You'll Work For

REEF’s mission is to connect the world to your block. 

We transform underutilized urban spaces into neighborhood hubs that connect people to locally curated goods, services, and experiences.

With an ecosystem of 4,500 locations and a team of 15,000 people, REEF is the largest operator of mobility, logistics hubs, and neighborhood kitchens in North America.

Together we are leveraging the power of proximity to keep our communities moving forward in a sustainable and thoughtful way.


Primary Duties and Responsibilities

  • Cooks a variety food, with diverse methods of preparation and adheres to specific product specifications and handling procedures and plate presentation.
  • Adheres to all company safety and sanitation policies and procedures.
  • Ensures proper execution of recipe procedures while maintaining a high quality and consistent product.
  • Cleans, sanitizes and maintains cleanliness throughout the kitchen during each shift
  • Keeps food orders continuously flowing out of the kitchen.
  • Sets up stations with all necessary supplies. Handles, stores and rotates all products properly.
  • Complies with all nutrition, sanitation and safety regulations and standards.
  • Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
  • Maintains a favorable working relationship with all other team members to foster and promote a cooperative and harmonious working climate
  • Always follows supervisors’ direction.
  • Performs calmly and effectively under pressure.
  • Other duties as assigned and modified at manager’s discretion.


  • Operational knowledge of hospitality equipment
  • Ability to multi-task and prioritize
  • Ability to work under pressure
  • Accuracy and speed in executing assigned tasks
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures
  • Familiar with industry's best practices



  • While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel.
  • Incumbent is occasionally required to taste or smell
  • Stands 100% of shift.
  • Push, pull, and lift up to 50lbs on a weekly basis.
  • Be able to reach, bend, stoop and work in a standing position for a long period of time
  • Uses sharp knives and utensils.
  • May use slicers or other kitchen machinery.
  • Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs of weight.



  • Must be comfortable working in a shared space, with constant noise, without the use of a private office
  • Required to work in a portable Kitchen with an average air temperature in summer between 95 degrees on the low end and 120 degrees on the high end.
  • Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration
  • Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice including weekends, nights, holidays

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