Kitchen Lead Cook

NishDish is a business built on traditional Anishnawbe (Nish) food. Over the last 17 years NishDish has grown as a catering business. We are proud to be a First Nations Owned and Operated Food Emporium specializing in Anishnawbe cuisine and culture right here in the GTA. We are seeking a dedicated and motivated staff trainee for our upcoming seasonal pop-up kitchen.

Job Responsibilities:

Perform routine kitchen tasks and smudging and learning about the traditional medicines in our cooking methods. Responsible for spirit plates and medicines on the land.

Create the prep list and oversee assistant prep cook.

Sourcing and inventory control of all ingredients for menu items; order and receive inventory; communicate with suppliers; some purchasing of goods.

Ensure that all food prep, storage areas and fridges are maintained in an organized and easily accessible fashion and to health and safety standards.

Learn about Indigenous food ingredients, traditional herbs and seasonings to be used in cooking and beverages.

Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep; supervise the assistant in the food preparation and cooking.

Undertake cooking of all menu items and duties of overseeing the kitchen operations.

Set up and clean up workstations and Anishnawbe ingredients so that food can be prepared according to the NishDish menu.

Supervise the maintenance of a clean and orderly kitchen.

Ensure that all food and other items are stored properly; ensure that all staff comply with nutrition and sanitation guidelines.

Responsible for maintaining the Point Of Sale system and inventory of menu items and marketeria products. Set-up and close-out of cash system.

Take orders from guests using Point Of Sale system; serve menu items to the public.

Promote marketeria products to guests and the public; perform excellent customer service and engage the public in education about Indigenous cuisine and Food Sovereignty.

Social media upkeep.


Keen interest in Indigenous culture and food history.
Knowledge of health and safety rules in a kitchen; food handler’s certification. Knowledge of basic cooking techniques
Organizational and leadership skills
Manual dexterity and precision in food preparation
Outstanding communication skills and courteous and professional customer service Excellent attention to detail
Ability to multi-task, good time management and ability to work under pressure Very good physical condition and endurance; ability to do heavy lifting consistently

Education and Experience:

High school diploma, post-secondary education or equivalent is desirable Training from a culinary school is an asset
Experience in the food industry
Leadership or project management

Prior experience with retail or customer service
Familiarity with Indigenous culture
Passion for cooking and learning
Driver’s license is required and access to a vehicle is an asset

Location: Seasonal pop-up kitchen at Crawford Lake Conservation Duration: 20-weeks, fulltime contract (35 hours)

Start date: immediately
Starting salary: $20/hour, with possible increase based on experience

How to apply: Email your cover letter and resume to