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 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.