Carmens Group is Hamilton's most esteemed hospitality organization, built on a deeply held belief that true hospitality is the expression of a genuine love of people. Guided by this philosophy for over four decades, Carmens Group has cultivated a remarkable portfolio of hospitality establishments — including Carmens Event Centre, C Hotel, Carmen's Catering, Baci Ristorante, the Hamilton Convention Centre by Carmen's, Fig & Lemon, the Arlington Hotel, River's Edge at The Arlington, The Lakeview, and Mercanti Specialty Foods Inc. — each offering unique experiences infused with the passion and warmth that have defined the organization's enduring success. Beyond creating extraordinary memories for its guests, Carmens Group is equally committed to enriching the diverse communities of Hamilton, Ontario, through its Carmens Group Cares program, supporting organizations such as Good Shepherd, The United Way, and Charity of Hope. By nurturing meaningful personal connections with guests, stakeholders, and the broader community alike, Carmens Group has built a positive, people-centered culture and an organization positioned for lasting, sustainable success.
We're hiring a Line Cook to prepare and execute seasonal menus while maintaining high standards of cleanliness and food safety. This role collaborates with a skilled culinary team at our Top 100 Canadian restaurant in a fast-paced, vineyard-adjacent setting. Key Responsibilities: - Prepare and cook menu items using standardized recipes, ensuring consistent presentation and quality for both à la carte and banquet service. - Organize and stock kitchen stations with required ingredients and supplies, adhering to food safety protocols and minimizing waste. - Assist with event-based service, adapting to variable schedules while contributing creative ideas to evolving seasonal menus.
- Competitive hourly wage of $20–24 CAD plus gratuities, signing bonus, and participation in a restaurant tip pool. - Flexible scheduling with variable shifts, including days, evenings, weekends, and event-based hours. - Career growth opportunities, including mentorship from a Red Seal Chef, scholarship programs, and wellness initiatives.
- 2–3 years of experience in a high-volume or professional kitchen, with a focus on foundational cooking techniques. - Strong knife skills and a Food Handlers Certificate, paired with a passion for seasonal, locally sourced cuisine. - Team-oriented mindset with flexibility to adapt to a fast-paced environment and collaborative problem-solving.