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Line Cook

3 months ago

Vaughan, Ontario, Canada The National Golf Club of Canada Full time

Summary of the Position


Under the direction of the Chef de Cuisine, the line cooks are responsible, but not limited to preparing food items in accordance with production requirements and quality standards.

They are also be accountable for food coordination, presentation and food portioning.

As part of the culinary team you are expected to work in a safe and sanitary manner at all times.


Responsibilities:

  • Prepare food of consistent quality, following recipes and production and portion standards
  • Assists is directing and correcting the presentation and portioning of food for the station
  • Make food items that are prepared ahead of time, making sure not to prepare more than estimated needs
  • Date all food containers, making sure that all perishables are kept at proper temperatures
  • Check pars for shift use, determine necessary preparation, freezer pull, and line set up, noting any outofstock items or possible shortages
  • Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables
  • Maintain the cleanliness of the kitchen

Must Have:

  • High School Diploma or equivalent
  • Minimum 1 year of food service or related work
  • Minimal hearing necessary to hear equipment, timers, etc.
  • Moderate vision required to check quality and portions of food
  • Strong communication skills, with a good working knowledge of written and spoken English
  • Reliable transportation; we are not located on a transit route
  • Ability to work a variety of shifts; days, evenings, weekends and holidays

Nice to Have:

  • Experience in a private owned member golf club
  • Red Seal or equivalent

Why work for the National?

  • Competitive Wages
  • Free Parking
  • Golf Privileges
  • Annual Holiday Party
  • Seasonal Bonus
  • Paid Training
  • Fun Staff Events

Pay:
$20.00-$25.00 per hour

Schedule:

  • 8 hour shift
  • Evening shift
  • Every Weekend
  • Holidays
  • Monday to Friday

Experience:

  • Culinary: 1 year (preferred)
- cooking: 2 years (preferred)

Licence/Certification:

  • Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location:
In person