2nd Cook

Mississaugua Golf & Country Club•Mississauga, ON

1d•CA$18 - CA$21•Onsite

About The Position

The Mississaugua Golf and Country Club (MGCC) is seeking a full-time 2nd Cook to join their dynamic and fun team. The 2nd Cook will accurately and efficiently cook meats/roasts, seafood, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking. They will also perform other duties in the areas of food and final plate preparation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Requirements

A minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours)
Must be able to follow printed recipes and plate specifications
Experience in a fast-paced, upscale restaurant
Working knowledge and training on all health & safety standards and sanitation standards i.e. Food Safe, WHMIS, Health and Safety Policies, food-handling techniques
Highly organized with a strong focus and commitment to quality
Contribute to a positive work environment and demonstrate a positive attitude
Work in an efficient manner while managing multiple tasks and priorities
Flexibility to adapt to changing demands
Excellent communication, interpersonal and problem-solving skills
Ability to build and maintain excellent relationships with diverse people, including kitchen and dining staff
Ability to respond quickly to issues and make effective decisions under pressure
Participate in Kitchen closing duties and perform to other duties as required by the Executive Chef, and or his designate

Nice To Haves

Banquet experience is an asset
Strong work ethic, ability to establish work priorities, train and motivate coworkers
Excellent culinary tastes and artistic flair for creating unique recipes and appealing dish presentation
Consultative skills for identifying and communicating continuous improvement opportunities

Responsibilities

Prepare cold and hot meals, including menu items on the line and banquet services
Responsible for the preparation of the mise en place as delegated by the Executive Chef or his designate to ensure that all required ingredients are on hand to meet the business demands and according to the a la carte requirements and Banquet Event Orders (BEOs)
Assume 100% responsibility for quality of products served
Execute all menu items, ingredients and methods of preparation, specific to his/her work station
Consistently comply with the Culinary Department’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Expected and required to perform the tasks/duties of at least 7 stations including but not limited to: Front Line, Garde Manger, Pan/Pizza, Banquets, Dish pit, Halfway House and Action Station
Control food costs by following proper storage procedures, standardized recipes and waste control procedures- always use FIFO system
Receive products and follow proper storing procedures
Assist in food prep assignments during off-peak periods as needed
Participate in Kitchen closing duties and perform to other duties as required by the Executive Culinary Team