1st Cook - Mississauga, Canada - Mississaugua Golf & Country Club
Description
Position Available: 1st Cook
About us:
The Mississaugua Golf and Country Club is one of Canada's top private all-season golf clubs, with a diverse membership of 1,400 members and an outstanding Tier One golf course famous for its excellence.
Founded in 1906, MG&CC is a year-round private club that offers golf, curling and tennis, dining, fitness and social amenities.
Our Tudor Clubhouse is a spectacular venue for casual and fine dining, banquets, weddings and various social events and functions.
Position Summary:
- Responsible for the daily execution of A la carte and or banquet service(s), while ensuring all recipes, food preparation techniques and presentations meet MG&CC'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, vegetables, 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
- Must have full knowledge of the weekly Banquet Event Orders (BEOs) in order to organize work schedules and delegate tasks accordingly
- 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, ingredients and methods of preparation and follow the recipe specifications as instructed by the Executive Chef or Sous Chef(s)
- 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 timeefficient manner
- Follow plating guidelines as described in the Menu information Sheets
- Must be flexible with cooking in various locations within the Club, including oncourse food stations
- Provide input on menu design and content, including daily specials
- Provide coaching and mentorship to junior staff
- Control food costs by following proper storage procedures, standardized recipes and waste control procedures
- Receive products and ensure that items and prices 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:
- 34 years of 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 is a definite asset
- Food Safe Certification
- Experience in a banquet, alacarte 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)
- Be able to follow printed recipes and plate specifications
- Experience in a fastpaced, 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, foodhandling 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 problemsolving 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
You will enjoy working at MGCC because:
- We offer a
team-oriented environment and the opportunity to work with enthusiastic, service-oriented professionals - Enjoy
challenging work with lots of variety and opportunities to continuously learn and develop - Experience a
flexible work schedule that facilitates your work/life balance
Have fun with the MG&CC team at our various Club sponsored events and activities
- Achieve your fi
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