Jobs

INFO@RADICALGARDENS.COM 

About us

Radical Gardens is a from-scratch, farm-to-table kitchen. We run a restaurant, a bakery, catering, Sunday tea service, and a preservation program — fermenting, preserving and curing with whatever our farm and the farms around us grow. The menu changes often with what's actually available, so a cook here is always cooking and learning new things.

The kitchen is open to the dining room. Guests watch us work, ask us what's good, and get served by us. That's on purpose, and it's one of the best parts of the job.

This posting is for one real addition to our crew, we are not a revolving door. We need another set of hands we can trust on a station, and someone who'll still be here in a year.

Who we're looking for

A seasoned cook. Not someone learning to cook — someone who has already cooked professionally from raw ingredients and can be trusted alone on the line.

Concretely, that means you can:

Take a recipe and execute it the same way every time according to our recipes and specifications.

Work in the kitchen as a team to get tickets out together, to spec, plated correctly.

Handle raw ingredients with real knife skills and minimal waste.

Keep FIFO, label and date everything, and know why.

Own your station and tell us honestly when something isn't right.

Assets (not required): farm-to-table or seasonal-menu experience, baking/pastry, charcuterie or preservation, catering experience.

Before you apply — this job requires tasting

Every dish that leaves this kitchen gets tasted by the person who made it. A lot of what we make is meat, fish, eggs and dairy, and we cook nose to tail — whole animals come in from our butcher and nothing gets wasted: stocks and braises, cures and charcuterie, terrines, offal, sausage, rendered fat.

So there's no version of this job where you skip the tasting. If you don't eat meat, fish, eggs, dairy (not eating cow dairy is fine, we have alternatives) or shellfish, you can't do the most important part of it — knowing whether the food is right before it goes out. We'd rather say that plainly now than wasting your time.

Requirements:

Food Handler certification — required (or willingness to complete it immediately)

Proven experience cooking from scratch in a commercial kitchen

Smart Serve (asset)

Driver's License (asset — we cook and serve at off-site caterings and events)

What the job actually is:

Prep and fire menu items to spec. Taste as you go — if you don't know how a dish is supposed to taste, you can't send it.

Set up and stock your station and keep prep moving alongside the rest of the crew.

Clean as you go, and clean properly.

Own the waste. Log it honestly before it hits the bin, flag product that's aging so we can rescue it into a preserve, and portion to spec — meats are standardized at 3 oz. Over-portioning is waste with a nicer name.

Write it down. The moment you use the last of something, it goes on the grocery list. No initials = it didn't happen.

Be part of the open kitchen. Run food to tables, answer the phone, bag takeout, cash out customers. Hospitality is everyone's job here.

Cook and serve at off-site caterings and events when needed.

What we offer:

$20 - 25 /hr, based on experience

A set schedule, posted in advance: 35–40 hrs a week

Staff meals

Structured onboarding: five days of training, with Work Site Safety training completed inside your first two weeks

Cross-training across kitchen, bakery and front of house

A clean, organized kitchen, and a team that stays

Work environment & physical requirements

EMAIL INFO@RADICALGARDENS.COM 

$23.00 – $26.00 / hour · Timmins, ON · Full-time

About Radical Gardens

We're a from-scratch, farm-to-table restaurant, bakery and catering company. Everything on the plate starts with what Northern Ontario grows, raises and forages — our farm and the farms around us. Restaurant, bakery, tea service and catering all run on one team under one roof.

Our dining room is small by design: seven to eight tables, twenty seats, and an open kitchen where guests watch everything being made.

You will never work alone

This is the part that makes us different, and it's why our team works. 

At Radical Gardens, front of house is not one person carrying a room by themselves. Our cooks are cross-trained in serving and hospitality. On any given shift, the whole crew runs food, makes cocktails, answers the phone, takes orders and looks after guests together. Front of house and back of house are one team, not two.If you've worked somewhere that left you alone with six tables and no help, you know exactly how much that matters.

What it means for this role: you're the hospitality lead on shift — the person whose full-time focus is the guest, who sets the standard and demonstrates it — not a solo operator who sinks or swims alone.

What you would be doing

• Looking after your section from hello to goodbye — greeting, guiding, serving, and sending people home happy.

• Running food with the name and the story of the dish. Our guests ask what is in things, and we expect real answers.

• Making drinks — cocktail builds, wine service, teas and non-alcoholic options.

• Handling payment, POS and cash-outs accurately.

• Opening and closing the room, keeping the front of house stocked, clean and merchandised.

• Helping the kitchen and the rest of the team. This is an open kitchen — hospitality is everyone’s job here.

• Answering the phone, taking bookings and helping out with caterings and events when the schedule calls for it.

What we are looking for

• Smart Serve certification (must be current).

• Serving or hospitality experience preferred — but if you have the right attitude, we will train you properly.

• Warmth. You genuinely like people and it shows.

• Curiosity about food and drink — you want to learn what we make and why.

• Reliability and punctuality. Our whole team depends on it.

• Calm under pressure, and comfortable on your feet for a full shift.

• Availability for evenings, weekends and busy holiday periods.

What you get

• $23.00 – $26.00 per hour, based on your experience.

• Structured training — a real five-day onboarding with a trainer, not a trial by fire.

• Staff meals and discounts on our food and retail.

• A small team where your voice is heard and your ideas get used.

• Room to grow — into key-holding, training, supervision, or into the bakery, tea service and catering side if that interests you.

• A workplace that is genuinely invested in your development, not just your shifts.

How to apply

Send your resume and a short note about yourself to info@radicalgardens.com