Immigrate to Alberta

Line Cooks (Level 2)

Duties

  • receive supervision from journeyperson-level cooks or chefs
     
  • engage in organizing, preparing, assembling, and presenting food to order
     
  • prepare mise en place (everything in place) , organize their work station and production area, ensuring that the necessary food products and equipment are in place
     
  • follow recipes and methods of cooking, coordinating production of orders
     
  • carry out specific kitchen assignments and activities as directed
     
  • apply quality standards to receiving and storing food products
     
  • uphold and maintain food safety, hygienic and safe work environment standards

Employer Requirements

  • An employer must provide an organizational chart (showing the reporting structure flow) listing each position in the kitchen, the salary range for each position, and the number of persons employed in each position.
     
  • An employer must provide evidence of their official seating capacity.
     
  • An employer must sign an Employer Compliance Declaration Form, and attach it to their application indicating if they are under investigation, or have been cited within the twelve months preceding the date on which the application is received, for a breach of any of the following legislation:
     
    • Employment Standards
    • Workers' Compensation
    • Human Rights
    • Occupational Health and Safety
    • Public Health Act
       
  • If an employer has been under investigation or cited within the twelve months preceding the date on which the application is received for a breach of any of the above legislation, the application may be refused.
     
  • To maintain program integrity, and to ensure the job description is consistent with the occupation requested, the PNP may conduct a site visit of the establishment

Formal Training/Educational Requirements

A Line Cook is considered to be performing entry-level and preparation cooking tasks, and is working under the supervision of a journeyperson-level Cook or Chef.

The Alberta PNP will consider an application made for a Line Cook where the candidate has completed two (2) years of formal certified culinary training at a recognized post-secondary or culinary institute.

A program completed outside of Canada must be equivalent, in terms of content and scope, to that of a two-year post-secondary culinary arts diploma program in Canada.

In the absence of the completion of a formal post-secondary educational program in culinary arts (as described above), the Alberta PNP will consider an application made for a Line Cook who has:

  • obtained the Alberta Apprenticeship and Industry Training (AIT) Qualification Certificate as a Cook
     
  • completed a minimum of 54 months of documented and verifiable work experience in cooking within Canada

A Line Cook must also have completed an industry-recognized safe food handling program (e.g. FOODSAFE).

Classifications

The following classifications of Line Cook may be considered:

  • Assistant Cook
  • Caterer Cook
  • Mess Cook
  • Banquet Cook
  • Dietary Cook
  • Second Cook
  • Cafeteria Cook
  • Grill Cook
  • Short Order Cook
  • Camp Cook
  • Line Cook
  • Third Cook

Employment Status

A candidate for nomination, as a Line Cook, must:

  • Hold a valid work permit, as a Temporary Foreign Worker, issued for at least one (1) year by Citizenship and Immigration Canada (CIC)
     
  • Have been lawfully working for their employer in Alberta for at least nine (9) months preceding the date on which the application is received

Allocations

The number of Line Cooks who can be nominated for permanent residence by the province is restricted. An employer will be eligible to request a nomination for one (1) Line Cook for every 35 seats in their restaurant up to a one-time maximum of six (6) Line Cooks.

If the employer is approved for six (6) Line Cooks, the employer will not be eligible for any further approvals of this occupation under the program. The intent of the PNP is to help employers retain foreign workers and fill a critical skill shortage permanently. The employer is responsible for providing appropriate incentives or benefits to encourage valued employees to remain with the establishment. Employers of choice have effective retention plans to attract workers in a competitive labour market.

The following table should assist in clarifying the number of allocations available to one restaurant location for an application that meets the above criteria for Line Cooks:

Number of Seats in Restaurant
 		 Maximum Number of Allocations
(Line Cook)
0-69 1
70-104 2
105-139 3
140-174 4
175-209 5
210 or more 6

 

Related Information

See the Alberta Provincial Nominee Program (PNP) requirements for the following related professions:

View the slides from the Alberta PNP presentation delivered at the May 12 & 13 CRFA-PNP Information Sessions for Chefs, Cooks and Line Cooks:

Government of Alberta

  • Employer Compliance Declaration Form
    This form gives agents of the Alberta PNP consent to investigate an employer's compliance with applicable employment standards, workers' compensation or occupational health and safety regulations, and human rights laws.
     
  • Tradesecrets: Trades and Occupations
    Review detailed profiles of Alberta trades and occupations. Learn about job duties and requirements, and what apprenticeship training or other education and certification may be needed.

Date Updated: Jul 10, 2008
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