indeed
Seasonal Cook II
Toronto Cricket Skating and Curling Club
Toronto, CAN
Temporary
Mid
Onsite
1 weeks ago
CookingFood PreparationKitchen EquipmentFood SafetyTeamworkCommunication
Free
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CookingFood PreparationKitchen Equipment
About the Role
The Toronto Cricket Skating and Curling Club is seeking a Seasonal Cook II to join their Food & Beverage Department. The role involves food production, kitchen operations, and ensuring a positive member experience.
Key Skills for This Role
CookingFood PreparationKitchen EquipmentFood SafetyTeamworkCommunication
Responsibilities
- Cleans, peels, cuts, and cooks a variety of meats, fish, vegetables, and starches
- Prepares and stores soups and sauces
- Heats, tastes, and adjusts seasoning of food
- Operates a station, serving and preparing products according to specifications
- Practices FIFO method of proper food storage and rotation
- Communicates with other departments to plan production and coordinate activities
- Checks refrigerators for supplies and records supply needs
- Prepares banquet food ensuring quality, quantity, taste, and presentation standards
- Maintains a clean and safe workstation, wiping surfaces and cleaning equipment
- Adheres to board of health regulations and food safety guidelines
Requirements
- Post Secondary Degree in Culinary Arts
- Food Handler’s certification
- Minimum of 2 years cooking experience in a Club, Hotel, or related industry
- Knowledge of kitchen equipment, recipes, preparation, and execution of menu items
- Strong interpersonal skills
- Good teamwork
- Good spoken, written and communication skills
- Good organizational and problem solving skills
- Ability to lift up to 50 pounds
Full Job Posting
About the Club and Position
- The Toronto Cricket Skating and Curling Club is a family oriented private Club with over 4,000 members.
- The Club is recruiting a Seasonal Cook II to join the Food & Beverage Department for the coming Fall.
- The position is responsible for food production and cooking, as well as providing operational support in the kitchen.
Key Duties and Responsibilities Food Production
- Cleans, peels, cuts, and cooks a variety of meats, fish, vegetables, and starches.
- Prepares and stores soups and sauces.
- Heats, tastes, and adjusts seasoning of food.
- Ensures mise en place is up to date and leaves a prep list for the next shift.
- Operates a station, serving and preparing products according to specifications.
- Carries out production as delegated.
- Prepares food only with proper bills, requisition, banquet contracts or authorization.
- Must be able to work on all stations in ala carte, banquet, and pastry kitchens.
- Must follow recipes and maintain standards provided by kitchen management.
- Practices FIFO method of proper food storage and rotation to minimize spoilage and wastage.
Inspection and Coordination
- Communicates with other departments to plan production and coordinate activities.
- Checks refrigerators for supplies and records supply needs in a log.
- Prepares banquet food ensuring standards of quality, quantity, taste, and presentation.
- Is aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
- Assists in controlling food costs.
- Communicates deficiencies or discrepancies to kitchen management.
- Maintains awareness of product specifications as a secondary quality checkpoint.
- Participates in requisitioning, receiving and storage of products and mise en place.
- Inquires about unknown products/production.
Health, Safety and Sanitation
- Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment.
- Cleans refrigerators, wiping down shelves and mopping the floor.
- Adheres to board of health regulations and food safety guidelines.
- Works in a manner that protects health and safety of self, fellow employees, and members.
- Works in compliance with Occupational Health & Safety Act and Club policies.
- Uses personal protective equipment and clothing as directed.
- Reports any workplace hazards and dangers to kitchen management.
- Knows all emergency procedures and responds accordingly.
Member Service
- Provides all guests with friendly and professional services in a timely manner.
Job Requirements
- Post Secondary Degree in Culinary Arts.
- Food Handler’s certification.
- Minimum of 2 years cooking experience in a Club, Hotel, or related industry.
- Knowledge of kitchen equipment, recipes, preparation, and execution of menu items.
- Strong interpersonal skills.
- Good teamwork.
- Good spoken, written and communication skills.
- Good organizational and problem solving skills.
- Ability to lift up to 50 pounds.
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