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
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