Line Cooks and Chefs
Vito's Pizzeria Brighton
Brighton, ON


Vito’s Pizzeria is located in Brighton and is committed to providing our guests with Greek and Italian cuisine and an exceptional guest experience.

Position Role: The role of the line cook is to prep and produce all menu items in an efficient and consistent manner. This is accomplished by following all recipes, cooking methods, and plating specifications. The line cook is responsible for coordinating prep levels between all back of house departments and working harmoniously with the rest of the team. This role is pivotal in protecting the Vito’s Pizzeria brand. A commitment to only serving the highest quality product to our guests ensures our reputation and success – if it isn’t right, lets make it again. Along with execution of prep and dishes, this role is integral to maintaining the highest levels of sanitation and cleanliness in our kitchen.

Duties & Responsibilities:

  • Support standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency
  • Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
  • Inventory all products that may need to be stocked, pulled, and/or prepped – keep management informed of food quantities and quality in prep, on the line, and in holding
  • Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
  • Ensure proper rotation, labelling, and dating of all products
  • Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
  • Accurately complete all orders with uncompromising quality and consistency as per restaurant and Chef specifications
  • Complete all food production and prep sheets as well as monitoring daily prep production
  • May be assigned to work multiple stations throughout the shift
  • Notify Chef of any repairs required to kitchen equipment
  • Responsible for executing all Food Safety principles

Job Requirements:

  • Collaborative in a team environment, focused on success of the team not individual
  • Ability to work under pressure, as part of a team or independently
  • Maintain a sense of urgency and momentum
  • Ability to stay calm under pressure
  • High level of organization and ability to manage varying business volumes and tasks
  • Flexible work style and attitude with a willingness to work as a member of a fast-paced team
  • Possess superior communication skills
  • Proficient knife skills
  • Product knowledge
  • Complete understanding of F.I.F.O. and product yield


  • Ability to prioritize and stay organized in a high-paced environment
  • 1-year experience in high volume restaurant line environment
  • Excellent interpersonal & problem solving skills
  • Fluency in English both written and verbal
  • Ability to work flexible hours including mornings, days, evenings, nights, weekends and holidays
  • Must be able to carry and lift items weighing 50lbs
  • Must be able to stand and move for extended periods of time to continuously perform essential job functions
  • Current and valid Food Safety Certification

Job Type: Full-time


  • Line Cook: 3 years (Required)
  • Culinary: 2 years (Preferred)


  • Food Handler (Preferred)