Derrick Golf and Winter Club

First Cook, Night
Edmonton, Alberta, Canada


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 colleagues.


  • Actively participate and support Sous Chefs & Culinary Supervisors in daily shift briefings to Back of House (BOH) colleagues
  • Maintain an exceptional understanding of standards, expectations, and menu item specifications
  • Ensure consistency in preparing all food items for a la carte and 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 employee needs
  • Ensure proper staffing and scheduling following 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
  • Advanced customer service skills and the ability to adhere to and enforce all operations procedures amongst all BOH employees
  • Other duties as assigned


  • Journeyman's papers or international equivalent is an asset
  • Diploma Certification in a Culinary discipline an asset
  • 3+ years of direct hands-on experience¬†
  • Strong interpersonal and adaptability skills & problem-solving abilities
  • Solid written and verbal communication skills
  • Passion for process improvement, excellent 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, coach and mentor
  • Previous leadership experience in the culinary field is an asset
  • Proficient in Microsoft Office applications is an asset
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast-paced environment
  • Ability to work cohesively with colleagues as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times


  • Paid Health & Dental Benefits
  • Staff Meal program¬†
  • Employee Recognition Program

*Applicants must be able to work 5 days a week from 3:00 pm-11:00 pm, including weekends.


$19.00 - $22.00

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