First Cook

1 week ago

Toronto, Ontario, Canada The Badminton and Racquet Club of Toronto Full time

POSITION AVAILABLE:

1st COOK
***The Badminton and Racquet Club of Toronto, a mid-town private multi-racquet, fitness, wellness, dining, and social club, with a strong foundation in excellence, located near transportation with a dynamic and vibrant employee and member stakeholder culture and great employee benefits, is recruiting for a 1st Cook with great energy and enthusiasm to be part of our team.

***
Position Summary:The Badminton & Racquet Club of Toronto, a downtown private club, is currently recruiting for a full-time 1st Cook who will be responsible for assisting with preparing and cooking food for our brand-new modern and upscale restaurant. In addition, the incumbent may be required to assist with preparing and cooking for catering and special events.

Duties:

Food Preparation:

  • Reports to the Sous Chef and/or Executive Chef.
  • Ensures that mise en place is sufficient for service.
  • Prepares and cooks food according to standard recipes supplied by the Executive Chef.
  • Prepares evening staff meal and ensures quantity is sufficient.
  • Sustains a degree of independence and is responsible for basic food preparation, sauces, vinaigrettes, sandwiches, salads, to more complex task such as; roasting and braising.
  • Ensures sanitary cooking conditions and appropriate food handling at all times to the highest level of efficiency, plating, taste, presentation, and delivery.
  • Ensures kitchen housekeeping practices are up to heath inspection standards, hospital clean.
  • Rotates food in a first in, first out system (dating and labeling), ensuring freshness and quality at all times.
  • Delivers the best food experience without sacrificing integrity.
  • Promotes and exhibits enthusiasm in the workplace at all times.
  • Utilizes recipe specifications and prep sheets to set themselves up for success.
  • Assists with putting away foods that have been cooled properly and in accordance with health regulations.
  • Continuously evolves and tests new recipes to elevate the member experience.
  • Sanitizes tables and equipment after each shift.
  • Communicates with other cooks working opposite schedules with respect to prep.
  • Keeps lines of communication open with kitchen brigade and frontofhouse.
  • Reports any food shortages, deficiencies and issues to the Sous Chef and/or Executive Chef.
  • Operates kitchen equipment in a safe manner.
  • Adheres to Club dress and grooming policy.
  • Treats all staff, members, and guests equally and with dignity and respect.
  • Adheres to Club policies and procedures including health and safety and employment policies.
  • Performs other duties as assigned.

Requirements:

  • Must have completed a recognized apprenticeship/training program.
  • Minimum three years kitchen experience at the 1st level, with a solid background in soups, sauces, grill work and gardemange.
  • Excellent knowledge of a variety of food cuisines.
  • Excellent knowledge and understanding of kitchen operational procedures and methods for serving food, principles of sanitation, and principles of safe food handling required, with an attention to detail in all areas of work.
  • Able to work unsupervised.
  • Excellent communication and organizational skills.
  • WHMIS trained an asset.
  • Food Handlers Certificate.
  • Selfmotivated with the ability to work unsupervised.
  • Ability to maintain composure while under extreme pressure; can handle stress.
  • Solution oriented accuracy and speed in handling emergency situations, including solutions.
  • Strong work ethic and ability to take constructive feedback.
  • A positive attitude and consistent display of professionalism.
***
Core Competencies:
  • Passionate and Motivated.
  • Innovative.
  • Adaptable and Consistent.
  • Reliable and Accountable.
  • Respectful, Loyal, Honest and Compassionate.
  • Friendly.
  • Team Player.
  • Analytical and Decision Maker.
  • Organized.
  • Service Orientated.

Working Conditions:

  • Interacts with members, guests, employees, management, and contractors.
  • Works frequent days, evenings, and weekend work shifts.
  • Works in highpressure, busy kitchens.
  • Works in close proximity to open flames, heat, and airborne allergens.
  • Physical functions of the job include, but are not limited to, walking, working on feet throughout entire shift, lifting, pushing, pulling, working in a hot and humid environment, etc.
  • We are a diverse and equalopportunity employer, committed to ensuring fairness and consistency in all of our employment practices. Our work environment respects and supports the productivity, dignity, selfesteem and individuality of every person._
  • Thank you for your resume. We will only contact those that we believe to have the skills, knowledge and attributes necessary to do the job._

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