First Cook

The Derrick Golf and Winter Club

Edmonton

On-site

CAD 42,000 - 60,000

Full time

14 days+

Get more replies from employers

Send a job-specific resume in minutes.

Benefits offered by this job

Staff meals

Competitive wages

Training & Development

Comprehensive Benefits Package

Pro Shop Discounts

Diverse and Welcoming Work Culture

Job summary

The Derrick Golf and Winter Club in Edmonton, Canada seeks a First Cook to join our busy kitchen team. Reporting to the Executive Chef, the role focuses on a designated line station, ensuring high standards of food quality and presentation while supporting Supervisors and the Sous Chef.

Ideal candidates have 3+ years of hands-on experience in high-volume operations, strong communication skills, and the ability to work well under pressure.

Qualifications

High volume short order restaurant experience required.
Journeyman's papers or international equivalent asset.
Diploma Certification in a Culinary discipline asset.
Strong interpersonal and problem-solving abilities.
Ability to work under pressure in a fast-paced environment.
3+ years of direct hands-on experience.
Ability to work cohesively with fellow colleagues as part of a team.
Ability to focus attention on guest needs, always remaining calm and courteous.

Responsibilities

Maintain an exceptional understanding of standards, expectations, and menu item specifications.
Work on a specific line cooking station in a hands-on role.
Set standards and assist supervisory team in achieving excellence in food quality & consistency.
Support training and development goals with the supervisory team.
Fulfill a supervisory role under the Culinary Supervisors, & Sous Chef as designated by the Chef de Cuisine & Executive Chef.
Provide professional, friendly & proactive guest service while supporting colleagues.
Participate in daily shift briefings to BOH colleagues.
Liaise with F&B Managers regarding feedback and daily features.
Ensure knowledge of daily features, promotions, and programming.
Assist with staffing and productivity to ensure efficient task execution.
Maintain cleanliness and maintenance of all work areas and equipment.
Follow kitchen policies, procedures, and service standards.
Create and ensure compliance with Food Safety and Sanitation logs by BOH team.
Duties may expand to support banqueting operations during low business periods.
Perform other duties as assigned.

Skills

Communication skills

Process improvement

Problem solving

Teamwork

Interpersonal skills

Adaptability

Computers

Working under pressure

Guest service

Education

Journeyman's papers or international equivalen

Diploma in Culinary discipline

3+ years hands-on experience

Job description

Job Summary

Reporting to the Executive Chef, Chef De Cuisine, Sous Chef, Culinary Supervisor, the First Cook's responsibilities, and essential job functions include but are not limited to the following:

Duties and Responsibilities

Maintain an exceptional understanding of standards, expectations, and menu item specifications.
Work in a hands-on functional role focused on a specific line cooking station.
Perform an influential & standard setting role on the kitchen team assisting the supervisory team in achieving excellence in food quality & consistency.
Perform an influential & standard setting role on the kitchen team in achieving the team training and developmental goals set but the supervisory team.
Actively fulfill a supervisory role working under the Culinary Supervisors, & Sous Chef's as designated by the Chef de Cuisine & Executive Chef.
Consistently offer professional, friendly & proactive guest service while supporting fellow colleagues
Actively participate and support Sous Chef and Chef de Cuisine in daily shift briefings to BOH colleagues
Liaise daily with all F&B Managers to keep open lines of communication regarding feedback.
Have full knowledge of all daily features, promotions & food and beverage programing.
Assist Culinary Supervisor, Sous Chef & Chef de Cuisine with ensuring staffing and productivity guidelines are achieved to ensure efficient execution of all tasks.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, storage areas, walk in coolers, & freezers.
Follow kitchen policies, procedures, and service standards.
Create, maintain, and follow, and ensure compliance amongst all BOH Team members with respect to Food Safety and Sanitation including appropriate log keeping.
In the periods of reduced business levels or to facilitate team member development the 1st Cook may be assigned to duties or tasks in support of the banqueting operations.
Other duties as assigned.

Working Environment

Work is primarily in a busy restaurant environment.
Advanced customer service skills and the ability to adhere and enforce all operations procedures amongst all BOH employees.
Ability to work holidays, weekends, and evenings + events and any other times as required as per business flow and needs.

Education and Experience

High volume short order restaurant experience required.
Journeyman's papers or international equivalent is an asset.
Diploma Certification in a Culinary discipline an asset.
Strong interpersonal skills, adaptability skills, & problem-solving abilities.
Highly responsible & reliable.
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively with fellow colleagues as part of a team.
Ability to focus attention on guest needs, always remaining calm and courteous.
3+ years of direct hands-on experience.

Skills and Knowledge

Solid written and verbal communication skills.
Ability to work well under pressure in a fast-paced environment.
A passion for process improvement, great problem solving and decision-making abilities.
Ability to work cohesively with fellow colleagues as part of a team.
Ability to focus attention on guest needs, always remaining calm and courteous.
Proficient with computers.

Why Work with us