betterteam
First Cook
Mississaugua Golf & Country Club
Mississauga, CAN
Full-time
Mid · 3+ years experience
Onsite
CAD 23-26 hourly / hour
Discovered 1 weeks ago
Free
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- Execute proper production of roasts, sauces, stocks, vegetables, pastas, farinaceous products (grains, cereals, and rice), dessert items, and required meat butchering.
- Prepare cold and hot meals, including menu items and banquet/event orders for the restaurant, event/functio,n and banquet dining.
- Must have full knowledge of the weekly Banquet Event Orders (BEOs) in order to organize work schedules and delegate tasks accordingly.
- Be aware of all BEOs or members with special requirements which note food allergy concerns, and prepare foods to meet specific needs.
- Must be familiar with all menu items, ingredients, and methods of preparation, and follow the recipe specifications as instructed by the Executive Chef or Sous Chef(s).
- On a daily basis, ensure food quality and staff below are adhering to recipe guidelines, preparing dishes to specification and in a high-quality and time-efficient manner.
- Follow plating guidelines as described in the Menu Information Sheets.
- Must be flexible with cooking in various locations within the Club, including on-course food stations.
- Provide input on menu design and content, including daily specials.
- Provide coaching and mentorship to junior staff.
- Control food costs by following proper storage procedures, standardized recipes, and waste control procedures- always use a FIFO system.
- Receive products and ensure that items and prices are accurate, and properly store the Items in their required places.
- Maintain the cleanliness and organization of the kitchen area, .freezer/fridges, kitchen equipment, counters, and storage areas.
- Follow all Health & Safety policies and procedures and sanitation standards.
- Perform other duties and tasks as instructed by the Executive Chef or their designate.
- 3-4 years’ experience leading an upscale restaurant service line.
- Red Seal Certification is an asset, completion of a proper apprenticeship is preferred.
- Experience with menu development, i.e., daily specials.
- Coaching skills with experience in training and supervising team members.
- Experience in a private Club environment is a definite asset.
- Food Safe Certification.
- Experience in banquet, à la carte, and catering environments.
- Must be able to communicate clearly with managers, kitchen, and dining room personnel.
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