First Cook

Sifton Properties Limited•London, ON

1d•CA$20 - CA$23•Onsite

About The Position

As a family-based company for over 100 years, we are committed to creating and maintaining successful teams. We recognize the invaluable contributions of our team members and prioritize their development, health and well-being. For generations, we’ve been in the business of building communities for people to live, work and play. RiverBend Golf Community is owned and operated by Sifton Properties Ltd. It is a gated private golf community comprised of 400+ professionally maintained residential properties, an exquisite Clubhouse, and an incredible 18-hole championship golf course that rests in the heart of the community. Experience what it means to be part of our family and build a career you’re proud of.

Requirements

Strong working knowledge of culinary techniques, station management, and food safety practices, with the ability to follow recipes, specification sheets, plating standards, and direction from senior culinary leadership.
Previous experience as a line cook or equivalent role in a restaurant, hotel, or club environment.
Excellent organization and time-management skills, especially during high-volume service periods.
Ability to read and understand B.E.O.s and execute assigned tasks accurately.
Team-oriented mindset with strong communication skills and a commitment to professionalism.
Flexibility to work evenings, weekends, and holidays as required.

Responsibilities

Operate a service station on the hot line, including managing all aspects of the assigned station, ensuring it is properly stocked, organized, and ready for service in accordance with daily par levels and kitchen standards.
Prepare and cook all dishes assigned to the station following recipes, presentation guidelines, and instructions.
Ensure accuracy, consistency, and attention to detail for all menu items prepared, including components, maintaining portion control, meeting presentation standards, and addressing allergy concerns.
Use proper labelling, dating, and FIFO rotation methods to maintain product freshness and minimize waste.
Follow all approved closing procedures, including the shutdown and cleaning of equipment, organizing kitchen areas and fridges, rotating product and completing assigned checklists.
Follow proper safety and hygiene policies as well as food rotation and storage to ensure freshness and minimize waste, while maintaining top cleanliness and sanitation.
Maintain a high level of professionalism, punctuality, and readiness to support a refined, member-focused culinary environment.
Work cooperatively with other kitchen staff to support efficient service, communicate needs clearly, and assist other stations when required.