Commissary Cook

7 months ago

Toronto, Canada Toronto Cricket Skating and Curling Club Full time

The Toronto Cricket Skating and Curling Club is a private social and multi-sport athletics Club in North Toronto. We currently have a **full-time position** available for a **Commissary Cook**, responsible for the planning, production, and cooking of food for the staff cafeteria (“Thelma’s). Provides operational support in the kitchen and ensures a positive experience for employees.

**Key Responsibilities**
- Partners with management in the planning and preparing the menu for Thelma’s
- Cleans, peels, cuts, and cooks a variety of meats, fish, vegetables, and starches
- Prepares menu items/seasonal items/soup of the day
- Heats, tastes, and adjusts seasoning of food
- Operates in the kitchen, preparing products and menu items according to specifications
- Coordinates activities with other kitchen staff when assistance is required
- Operates in Thelma’s to assist in serving and assisting employees with the menu and food choices
- Reviews and understands any employee dietary requirements
- Proactively seek out mis-en-place for menus
- Ensures that all mis-en-place required is up to date prior to the next shift or during day off a prep list is communicated
- Prepares banquet and day-to-day menus ensuring they meet standards of quality, quantity, taste, and presentation as required
- Carries out all productions as delegated by kitchen management

**Inspection and Coordination**
- Transfers food to and from Thelma’s
- Organizes serving area and Thelma’s employee eating areas
- Ensures all supplies are available to serve employees
- Removes food, dishes, and equipment following meal times and maintains the cleanliness and sanitation for all areas in Thelma’s
- Checks refrigerators for supplies and records supply needs in a log
- Maintains freezer staff food inventory, pulls frozen premade items for following day service
- Is aware of food quality, rotation, storage, utilization, stock levels, and product consistency
- Communicates with other departments to plan production and coordinate activities
- Communicates any deficiencies or discrepancies to kitchen management
- Maintains awareness of product specifications to create a secondary quality checkpoint as stock is put away
- Assists in controlling food costs
- Actively participates in requisitioning, receiving and storage of products and mis-en-place. Inquires about unknown products/production.
- Practices “FIFO” method of proper food storage and rotation of product to minimize spoilage and control wastage
- Follow recipes and maintain standards as provided by kitchen management

**Health, Safety and Sanitation**
- Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment in the kitchen and Thelma’s
- 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 their health and safety, the safety of fellow employees, and members
- Works in compliance with Occupational Health & Safety Act and follows Club health & safety policies and procedures
- Uses personal protective equipment and clothing as directed by the Club
- Reports any workplace hazards and dangers to the kitchen management
- Knows all emergency procedures and being able to respond accordingly. Also assists the Club by reporting any unusual activities or individuals to the Manager on Duty.

**Member Service**
- Request employee feedback, review with Management, and implement reasonable changes to the food service in
- Thelma’s
- Provides all employees and/or guests with friendly and professional services in a timely manner

**Leadership**
- Must possess the ability to lead by example in taking direction and guiding other kitchen employees

**Professional and Departmental Development**
- Is respectful, courteous, and professional with kitchen management and co-workers. Must maintain a positive teamwork attitude

**Other Responsibilities**
- Reads, understanding and abides by the Club policies and department procedures
- Other duties as directed

**Job Requirements**:
**Education/Certification**: Post-Secondary Degree in Culinary Arts; Red Seal Certification; Food Handler Certification.

**Experience**: Minimum of 4 years cooking experience in a Club, Hotel, or related industry.

**Knowledge**: Must have knowledge of kitchen equipment, recipes, preparation, and execution of menu items.

**Skills**: Good oral and written communication skills. Good organizational and problem-solving skills.

**Other**: Must have physical strength to lift heavy objects, up to 50 pounds. Must possess the ability to follow recipes; must have the ability to meet performance standards during very busy peak periods and maintain professionalism during stressful situations.

**Competencies**
- Must have the ability to communicate effectively with all levels of members, guests, employees and management; examines data to grasp issues, draw conclusions, and solve problems; develops

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