Cook II (4 months' contract)

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

Job summary

Torontocricketclub is recruiting a Cook II on a 4-month contract to join the Food & Beverage Department for the Fall season from Sep to Jan. The role involves production and cooking, plus kitchen support to ensure a positive member experience.

Responsibilities include station cooking, food preparation, adherence to recipes, FIFO inventory, quality checks, and collaboration with other departments for banquet and à la carte service.

Qualifications

• Post-Secondary Degree in Culinary Arts required.
• Food Handler’s certification required or preferred.
• Minimum of 2 years cooking experience in a Club, Hotel, or related industry.
• Knowledge of kitchen equipment, recipes, preparation and execution of menu items.
• Strong interpersonal and communication skills; good teamwork.
• Ability to lift up to 50 pounds.

Responsibilities

• Produce and cook food in a club kitchen across stations (à la carte, banquet, pastry).
• Prepare and store soups and sauces; follow recipes and prep lists; maintain FIFO and minimize waste.
• Ensure food quality, quantity, taste and presentation meet standards; coordinate with other departments.
• Maintain clean, safe workstation; follow health, safety and sanitation guidelines; report hazards.

Skills

Interpersonal skills

Communication skills

Teamwork

Education

Post-Secondary Degree in Culinary Arts

Food Handler’s certification

Job description

The Club is recruiting aCook II (4 months' contract) to join our Food & Beverage Department in the coming Fall from Sep - Jan. This position will be responsible for the production and cooking of food in the Club, as well as providing operational support in the kitchen to ensure a positive experience for members.

Key Duties and Responsibilities

Food Production

• 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
• Ensure 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

Inspection and Coordination

• 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.

Health, Safety and Sanitation

• 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.

Member Service

• Provides all guests with friendly and professional services in a timely manner

Job Requirement

• 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