1st Cook - Glen Abbey Golf Club

ClubLink Corporation; Oakville; On-site; CAD 30,000 - 45,000; Full time

Job summary

A leading company in the hospitality sector is seeking Culinary Staff for a seasonal position. Responsibilities include preparing food items, coordinating dining operations, and assisting with various culinary tasks. The ideal candidate will have 3-4 years of culinary experience, strong interpersonal skills, and the ability to work under pressure.

Qualifications

• Minimum of 3-4 years culinary experience.
• Experience with banquet-style and à la carte operations.
• Ability to lift 40 lbs and work various shifts.

Responsibilities

• Prepare food items according to quality standards.
• Coordinate line operations for dining.
• Assist with daily soups and specials preparation.

Skills

Interpersonal skills

Knife handling

Ability to work under pressure

Team player

Education

Post-secondary courses in hospitality or culinary arts

Job description

Prepare food items designated to the assigned station, in accordance with standards of quality, quantity control, and presentation established by the Executive Chef.

1. Cleans, peels, cores, shreds, chops, and slices fruits and vegetables.
2. Arrange trays of fruit, meat, and/or cheeses.
3. Coordinate line operations in the clubhouse for à la carte dining or banquet dining.
4. Prepare mise en place for the shift.
5. Assist with the preparation of daily soups and specials for dining areas.

Responsibilities

1. Prepare food items designated to the assigned station, in accordance with standards of quality, quantity control, and presentation established by the Executive Chef.
2. Cleans, peels, cores, shreds, chops, and slices fruits and vegetables.
3. Arrange trays of fruit, meat, and/or cheeses.
4. Coordinate line operations in the clubhouse for à la carte dining or banquet dining.
5. Prepare mise en place for the shift.
6. Assist with the preparation of daily soups and specials for dining areas.

Qualifications & Skills Required

• Excellent interpersonal skills.
• Minimum of 3-4 years culinary experience.
• Previous experience with banquet-style/large batch culinary operations and à la carte.
• Post-secondary courses related to hospitality or culinary arts are an asset.
• Ability to work well under pressure and independently.
• A self-starter and team player.
• Knife handling skills are required.
• Able to work in high-demand situations.
• Ability to lift 40 lbs.
• Able to work a variety of shifts, including days, evenings, weekends, and holidays.

Additional Information

This is a seasonal position.

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [e-mail] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.