FULL TIME CATERING COOK
Send your resume and a short note to zach@fat-rabbit.ca
Who We Are
Fat Rabbit is a Michelin Recommended restaurant and whole animal butcher shop based in St. Catharines. We work with small ethical farms, practise zero waste butchery, and
cook seasonal, shareable food with a strong live fire focus. Our catering program operates across Niagara and the GTA in vineyards, farms, private homes, commercial kitchens,
and outdoor settings. Wherever we are, we represent Fat Rabbit with professionalism and pride. Client experience drives everything we do.
We are hiring two full time Catering Cooks to support prep and event execution.
Role Overview
Reporting to the Catering Chef, you execute prep and service independently and precisely. You manage your station without constant direction, think ahead, and maintain our standards whether in a commercial kitchen or cooking outdoors over fire.
Event days are physically demanding and fast paced. You will lift, load, set up, cook, and break down. Clean work habits, strong organization, and composure under pressure are essential. You taste constantly, adjust instinctively, and understand that consistency matters. Prep must be tight. Fire must be controlled. Execution must be reliable in any environment.
Key Responsibilities
- Execute prep lists independently
- Cook and finish food on site at events
- Work confidently with live fire and large grills
- Taste, season, and adjust without micromanagement
- Maintain Fat Rabbit standards
- Support load in and load out
- Keep stations clean and service ready
- Communicate clearly during service
Skills & Experience
- Strong palate and confident seasoning
- Solid knife skills and prep fundamentals
- Experience with live fire or large grills is an asset
- Catering or large event experience preferred
- Physically able to lift heavy equipment
- Comfortable working outdoors in varied weather
- Calm, organized, reliable, accountable
- Valid driver’s licence and Food Handler certification required
Availability
This is a full time, events focused role. Weekend availability, including Fridays, is mandatory, especially June through December.
Time off must be requested in advance and scheduled around confirmed events. Once assigned to an event date, attendance is expected. Emergencies being an exception.
Compensation is competitive and based on experience. Gratuity participation applies for eligible events
How to Apply
Send your resume and a short note outlining your cooking background and why you are a strong fit to: