Derrick Golf and Winter Club

First Cook
Edmonton, AB, Canada

Description

 Job title
First Cook
Department
Food & Beverage
Reports to
Banquet Sous Chef & Kitchen Manager
 
Job Summary
Reporting to the Banquet Sous Chef & Kitchen Manager, responsibilities and essential job functions include but are not limited to the following:
 
Duties and Responsibilities:

Primary Job Responsibilities:

  • Working with the Banquet Sous Chef, the First Cook will, execute the Derrick Golf & Winter Club’s Banquet and Catering functions, including prep cooking, garde managing, hot cooking, buffet preparation, plated dinners, and pastry.
  • Maintain an exceptional understanding of standards, expectations, and menu item specifications
  • Actively participate and support Sous Chef, Kitchen Manager, & Executive Chef in the further development, execution, and training of standards, expectations, and menu item specifications
  • Consistently offer professional, friendly & proactive guest service while supporting fellow colleagues
  • Actively participate and support Sous Chef and Kitchen Manager in daily shift briefings to BOH colleagues
  • Liaise daily with Managers to keep open lines of communication and receive continuous feedback
  • Have full knowledge of all daily features, promotions and food & beverage programing.
  • Assist Sous Chef and Kitchen Manager 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
  • Follow all safety and sanitation policies when handling food and beverage
  • In the event of reduced banquet & catering workload the 1st Cook may be assigned to duties or tasks in support of the Founders Kitchen (a la carte) operations.
  • Other duties as assigned

Working Environment:

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

Skills and Experience:
 
Education and Experience:
 
  • Previous banquet & catering experience is an asset
  • Journeyman’s papers or international equivalent is an asset
  • Diploma Certification in a Culinary discipline an asset
  • Computer literate in Microsoft Window applications 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, while remaining calm and courteous
  • 3+ years of direct hands-on experience 
 
Skills and Knowledge:
 
  • Solid written and verbal communication skill.
  •  A passion for process improvement, great problem solving and decision-making abilities
  • Proficient with computers
  • Canadian Citizenship or Permanent Residency is required

Why Work For us:
  • Staff meals
  • Competitive wages
  • Health & Dental
  • Training & Development
  • Pro Shop Discounts
  • Employee Recognition Awards
  • Diverse and Welcoming Work Culture
 
Learn more about us by visiting - https://www.derrickclub.com/Our_Club/Testimonials

 


Compensation

$21.00 - $23.00

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