About this role
Fraserview Plumbing & Heating is a family-run plumbing and heating contractor in Acton, Ontario, with a small staff kitchen that feeds our crews and shop visitors. We are hiring a sous chef to run that kitchen day to day, supporting the head cook and keeping meals moving for a hungry crew.
Most days start with prep before the shop opens and finish after the lunch rush is cleared. You will work the line alongside the head cook, watch the pass, and keep the kitchen clean and stocked. It is hot, busy work on your feet, but the schedule is known in advance and you are home for dinner.
What you'll be doing
- Station setup. Get your station stocked, wiped down and ready before service begins.
- Line support. Cook and plate to order during the lunch rush, following the head cook's direction.
- Prep work. Handle volume prep for the coming day and keep labelled stock rotated and dated.
- Cleanliness. Close down your station, clean the equipment and follow the kitchen's food safety routine.
What they're asking for
- Certification. Food Handler certification is required, or must be obtained within the first month.
- Experience. No prior kitchen experience needed; a willingness to learn on the line is what we screen for.
- Standing and lifting. You can stay on your feet for a full shift and lift up to 25 kg safely.
- Availability. Able to start early and stay through the lunch service on weekdays.
What the employer offers
- Meals. A free meal is provided on every shift worked.
- Gear. Uniform shirts and aprons are supplied by the employer.
- Pay extras. Overtime past 44 hours a week is paid at time and a half.
About cook work in Canada
What the work is
Cooks prepare food to order in restaurants, hotels, catering kitchens and care homes. A line cook runs one station during service; a prep cook handles volume ahead of it. Hours are typically split shifts, evenings and weekends, and the work is hot, fast and spent on your feet.
What employers usually ask for
Provincial food safety certification — often called Food Handler or FOODSAFE — plus demonstrable kitchen experience. Employers look for knife skills, the ability to hold a station under pressure during a rush, and enough English or French to read tickets and call orders across a kitchen.
If you are applying from outside Canada
Canadian kitchens weigh experience far more heavily than credentials, so a clear account of what you cooked and where matters more than a diploma. Red Seal certification exists for cooks and is portable between provinces, but it is not required to be hired. Food safety certificates are inexpensive and quick to obtain once you arrive.