Reports to: Sous Chef(s) and Culinary Supervisor(s)
The Derrick Golf and Winter Club was established in 1959 and is Edmonton's finest family club with a variety of athletic facilities, aquatics, badminton, 18-hole championship golf course, and a variety of Food and Beverage facilities. With a diverse membership of over 5000 people, the Derrick is a home away from home for its members that offer a safe and comfortable environment for the whole family.
Mission: We are family-oriented golf, recreation, and social private club, dedicated to providing quality facilities and service to our members.
Vision: To be the most sought-after private club providing the most desired blend of exceptional facilities and services in a comfortable atmosphere.
Reporting to Sous Chefs and Culinary Supervisors the Line Cook is responsible for the preparation of all food products and ensure all preparation has been completed.
Prepare all food products according to standardized recipes
Ensure that proper preparation procedures have been completed and are ready for service
Maintain the highest level of food quality obtainable
Account for every food item used
Maintain a clean and safe kitchen
Follow health and safety regulations
Control and limit waste
Communicate all problems or areas for improvement to management
Communicate and work together with co-workers & wait-staff as a team
Adhere to a schedule as per management
Maintain equipment and utensils
Follow proper rotation procedures, label, and date all prepared food
Ensure all food leaving the kitchen is of a level of quality prescribed
Complete cleaning schedule
Work is primarily in a busy restaurant or catering environment with some office responsibilities.
The advanced mental effort required to strategically plan the activities and understand the workflow and management of service and respond to numerous levels of stakeholders daily.
Other duties as required
1+ years’ relevant working experience.
Knowledge of best food handling
Proven experience handling and responding to complex concerns/challenges.
Able to lift upwards of 50 LBS
Consistent standing and bending for up to 8 hours per shift
Journey man’s certificate for “Cook” is considered an asset
Solid written and verbal communication skills.
A passion for process improvement, great problem solving, and decision-making abilities.