Derrick Golf and Winter Club

First Cook
Edmonton, Alberta, Canada

Description

Department: Food and Beverage

Reports to: Sous Chef(s) and Culinary Supervisors



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.


Job Summary


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.


Responsibilities

  • 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

Qualifications

  • 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.
  • Proficient computers
  • 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
  • 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, remaining calm and courteous at all times
  • 3+ years of direct hands-on experience 

Compensation

  • 75% company Paid Health & Dental Benefits for employees who maintain >32 hours/week
  • Staff Meal program 




Compensation

$19.00 - $20.00

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