Cook I (Pastry) - part time

Torontocricketclub; Toronto; Hybrid; CAD 25,000 - 39,000; Part time

Job summary

Torontocricketclub invites applications for a part-time Cook I (pastry) specializing in pastry to join the Food & Beverage Department. You will produce and cook pastry items and support the kitchen to ensure a positive member experience, reporting to the Executive Chef.

The role requires a post-secondary Culinary Arts credential with Red Seal and Food Handler certifications, and at least 4 years cooking experience including pastry.

Qualifications

• Post-Secondary Degree in Culinary Arts.
• Red Seal Certification and Food Handler Certification required.
• Minimum 4 years cooking experience in a Club, Hotel, or related industry, including pastry kitchen experience.

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 maintains standards as provided by kitchen management.
• Works on all stations in ala carte, banquet, and pastry stations.
• Proactively seeks mis-en-place for menus and ensures it is up to date.
• Prepares food with proper bills, requisition, or authorization from management.
• Checks refrigerators for supplies and maintain records of needs.
• Maintains awareness of food quality, rotation, storage, utilization and stock levels.
• Communicates with other departments to plan production and coordinate activities.
• Practices FIFO for storage and rotation.
• Leads by example, guiding Cook II and Cook in Training.
• Refines culinary knowledge by gaining experience from all stations.
• Works in compliance with OHSA and safety policies.
• Supports member services and Well Played service model.

Skills

Communication

Organizational skills

Problem-solving

Teamwork

Education

Culinary Arts Degree

Red Seal Certification

Food Handler Certification

Job description

The Club is recruiting apart-time Cook I (pastry) specializing in pastry to join our Food & Beverage Department. This position will be responsible for the production and cooking of food and pastry goods in the Club, as well as providing operational support in the kitchen to ensure a positive experience for members. This position will report directly to the Executive Chef.

Job 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

Qualifications

• Minimum of 4 years cooking experience in a Club, Hotel, or related industry, including at least 1 year of pastry kitchen experience
• Less experience would be considered as Cook II (pastry)
• 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