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 the Sous Chef(s) and Culinary Supervisor(s), the First Cook is responsible for providing professional, friendly, and proactive guest service while supporting fellow colleagues.
Actively participate and support Sous Chefs & Culinary Supervisors in daily shift briefings to BOH colleagues
Maintain an exceptional understanding of standards, expectations, and menu item specifications
Ensure consistency in the preparation of all food items for a la carte and or buffet menus according to club recipes and standards.
Actively participate and support Sous Chef’s & Culinary Supervisors in the further development, execution, and training of standards, expectations, and menu item specifications.
Liaise daily with Managers to keep open lines of communication regarding feedback
Maintain and enhance all food offerings through creative menu development and presentation demonstrating a passion for food and achieving high-quality results
Have full knowledge of all daily features and promotions
Balance operational, administrative, and colleague needs
Ensure proper staffing and scheduling in accordance with productivity guidelines
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures, and service standards
Follow all safety and sanitation policies when handling food and beverage
Work is primarily in a busy restaurant or catering environment with some office responsibilities.
Advanced customer service skills and the ability to adhere to 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.
Other duties as assigned
Solid written and verbal communication skills.
A passion for process improvement, great problem solving, and decision-making abilities.
Solid manager of people with a track record of building effective relationships.
Strong analytical skills with the ability to turn data into actionable information.
Ability to build effective teams, inspire others to their best, to coach and mentor.
Previous leadership experience in the culinary field 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