Cook I (Full-Time)

The Club is recruiting a full-time Cook I to join our Food & Beverage Department. This position will be responsible for the production and cooking of food in the Club, as well as providing operational support in the kitchen to ensure a positive experience for members. This position will report directly to the Executive Chef.

Job Responsibilities

• Carries out all food productions as delegated by kitchen management
• Operates their station, serving and preparing products and menu items according to specifications
• Follows recipes and maintain standards as provided by kitchen management
• Works on all stations in ala carte, banquet, and pastry stations
• Proactively seeks out mis-en-place for menus, and ensures that all mis-en-place required is up to date
• Prepares food only issued with the proper bills, requisition, banquet contracts or authorization by management
• Checks refrigerators for supplies and maintain records of supply needs; communicates any deficiencies or discrepancies to kitchen management
• Maintains awareness of food quality, rotation, storage, utilization, stock levels, and product consistency
• Communicates with other departments to plan production and coordinate activities
• Actively participates in requisitioning, receiving and storage of products and mis-en-place
• Practices “FIFO” method of proper food storage and rotation of product to minimize spoilage and control wastage
• Maintains awareness of product specifications to create a secondary quality checkpoint as stock is put away
• Leads by example in taking direction and guiding Cook II and Cook in Training
• Refines and expands their culinary knowledge and skills by applying themselves to gain experience from all stations
• Works in compliance with Occupational Health & Safety Act (OHSA) and any safety policies and procedures set out by the Club
• Conducts self in alignment with the Well Played service model (Prompt, Personalized, Polite) to support member services and respect in the workplace

Qualifications

• Minimum of 4 years cooking experience in a Club, Hotel, or related industry
• Post-Secondary Degree in Culinary Arts
• Red Seal Certification and Food Handler Certification required
• Must have knowledge of kitchen equipment, recipes, preparation, and execution of menu items
• Ability to prepare small and large quantities of food, specifically hot breakfast items, in a fast-paced environment
• Good communication, organizational, and problem-solving skills
• Ability to work well within a team environment
• Must have open availability and available to work mornings, evenings, weekdays, weekends, and statutory holidays