Cook II (4 months' contract)

Toronto Cricket Skating and Curling Club•Toronto, ON

9d•Onsite

About The Position

The Toronto Cricket Skating and Curling Club is seeking a Cook II for a 4-month contract position within the Food & Beverage Department, running from September to January. This role is responsible for food production and cooking in the Club's kitchen, as well as providing operational support to ensure a positive member experience. The Club is a family-oriented private club with over 4,000 members, focused on delivering exceptional experiences through a warm and welcoming culture, valuing sportsmanship, heritage, excellence, and wellness.

Requirements

Post-Secondary Degree in Culinary Arts
Food Handler’s certification
Minimum of 2 years cooking experience in a Club, Hotel, or related industry
Must have knowledge of kitchen equipment, recipes, preparation, and execution of menu items
Strong interpersonal skills required
Obtain good teamwork
With good spoken, written and communication skills
Good organizational and problem solving skills
Ability to lift up to 50 pounds

Responsibilities

Cleans, peels, cuts, and cooks a variety of meats, fish, vegetables, and starches.
Prepares and stores soups and sauces.
Heats, tastes, and adjusts seasoning of food.
Ensures that all mis-en-place required is up to date prior to a day off and that a prep list is left for the next shift.
Operates a station, serving and preparing products according to specifications.
Carries out production as delegated.
Prepares food only issued with the proper bills, requisition, banquet contracts or authorization by management.
Must be able to work on all stations in ala carte, banquet, and pastry kitchens.
Must have the ability to follow recipes and maintain standards as provided by kitchen management.
Practices “FIFO” method of proper food storage and rotation of product to minimize spoilage and control wastage.
Communicates with other departments to plan production and co-ordinate activities.
Checks refrigerators for supplies and records supply needs in a log.
Prepares banquet food ensuring they meet standards of quality, quantity, taste, and presentation.
Is aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
Assists in controlling food costs.
Communicates deficiencies or discrepancies to kitchen management.
Maintains awareness of product specifications to create a secondary quality checkpoint as stock is put away.
Active participation in requisitioning, receiving and storage of products and mis-en-place.
Inquiring about unknown products/production.
Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment.
Cleans refrigerators, wiping down shelves and mopping the floor.
Adheres to board of health regulations and food safety guidelines.
Works in a manner that protects their health and safety, the safety of fellow employees, and members.
Works in compliance with Occupational Health & Safety Act and follows Club health & safety policies and procedures.
Uses personal protective equipment and clothing as directed by the Club.
Reports any workplace hazards and dangers to the kitchen management.
Knows all emergency procedures and being able to respond accordingly. Also assists the Club by reporting any unusual activities or individuals to the Manager on Duty.
Provides all guests with friendly and professional services in a timely manner.