Line Cook

**About us**

Established in 1901, the Caledon Mountain Trout Club is one of Canada’s premier private outdoor sporting Clubs. Located on 130 rolling acres in Caledon Hills, Ontario, our historic clubhouse is one of the last of its kind in North America. Generations of members have made the Club their second home and forged many lifelong friendships here. Our mission is simple: to provide exceptional customer service to members, their families, and guests by sharing our passion for the outdoors in a refined and tranquil setting.

**Position Summary**

Responsible for the daily execution of A la carte and or banquet service(s), while ensuring all recipes, food preparation techniques and presentation meet the Club’s high standards and commitment to quality. This incumbent must maintain a high standard of safe food handling, hygiene and sanitation practices.

**Key Responsibilities**
- Execute proper production of roasts, sauces, stocks, vegetable, 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 restaurant, event/function and banquet dining
- Be aware of all BEOs or members with special requirements which note food allergy concerns and respectively prepare foods to meet specific needs
- Must be familiar with all menu items, ingredient and methods of preparation and follow the recipe specifications as instructed by the Executive Chef
- 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
- Cook in various locations within the Club
- Provide input on menu design and content, including daily specials
- Control food costs by following proper storage procedures, standardized recipes and waste control procedures
- always use FIFO system
- Receive products and ensure that items and price 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

**Requirements**:

- 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 training and supervising team members
- Experience in a private Club environment a definite asset
- Food Safe Certification
- Experience in banquet, a-la-carte and catering environments
- Must be able to communicate clearly with managers, kitchen and dining room personnel
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Be able to work in a standing position for long periods of time (up to 13 hours)
- Must be able to follow printed recipes and plate specifications
- Experience in a fast-paced, upscale restaurant
- Banquet experience is an asset
- Strong work ethic, ability to establish work priorities, train and motivate coworkers
- Working knowledge and training on all health & safety standards and sanitation standards i.e. Food Safe, WHMIS, Health and Safety Policies, food-handling techniques
- Highly organized with a strong focus and commitment to quality
- Contribute to a positive work environment and demonstrate a positive attitude
- Excellent culinary tastes and artistic flair for creating unique recipes and appealing dish presentation
- Work in an efficient manner while managing multiple tasks and priorities
- Consultative skills for identifying and communicating continuous improvement opportunities
- Flexibility to adapt to changing demands
- Excellent communication, interpersonal and problem-solving skills
- Ability to build and maintain excellent relationships with diverse people, including kitchen and dining staff
- Ability to respond quickly to issues and make effective decisions under pressure

**Salary**: $16.00-$17.00 per hour

Schedule:

- 10 hour shift
- 8 hour shift

Ability to commute/relocate:

- Caledon, ON: reliably commute or plan to relocate before starting work (required)

**Experience**:

- Cooking: 3 years (required)

Licence/Certification:

- Food Safe, SafeCheck, Food Handler or equivalent (required)