Cook I (part time)

Toronto Cricket Skating and Curling Club•Toronto, ON

1d•Onsite

About The Position

The Toronto Cricket Skating and Curling Club is seeking a part-time Cook I to join their Food & Beverage Department. This role is responsible for food production and cooking within the Club, as well as providing operational support in the kitchen to ensure a positive member experience. The Cook I will operate their station, prepare menu items according to specifications, and follow recipes and standards set by kitchen management. They will work across various stations including ala carte, banquet, and pastry. The position requires proactive preparation of mis-en-place, ensuring all food is prepared with proper authorization, and maintaining awareness of food quality, rotation, storage, and stock levels. Communication with other departments for production planning and coordination is also key. The Cook I will participate in requisitioning, receiving, and storage of products, practice FIFO for food storage to minimize waste, and act as a secondary quality checkpoint for stock. This role involves leading by example for Cook II and Cook in Training, and continuously refining culinary knowledge and skills by gaining experience from all stations. The position requires adherence to the Occupational Health & Safety Act (OHSA) and the Club's safety policies, as well as conducting oneself in alignment with the Well Played service model (Prompt, Personalized, Polite) to support member services and workplace respect.

Requirements

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

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