Working with the Head Chef, Line Cooks are responsible for cooking and preparing food for the Club’s a la carte, buffet and banqueting areas.
Duties and responsibilities
- Responsible for knowing the Club’s menus and specials, including the ingredients in the dishes, modifiers that can be made etc.
- Responsible for maintaining the cleanliness and upkeep of the Kitchen.
- Responsible for the preparation and cooking of all food items on the various menus.
- Responsible for ensuring that orders are cooked and served in a timely manner.
- Responsible for informing the Head Chef when product levels are getting low.
- Other duties as assigned by the Head Chef or Food and Beverage Manager.
Qualifications
- Experience in private clubs is an asset.
- Experience of food preparation an asset.
- Ability to work in a rapid paced environment, under pressure and tight deadlines, and remain composed and professional at all times.
- Must possess a professional mannerism at all times.
- The ability to work as part of a team to meet and exceed the expectations of the members.
- A positive attitude.
- Confidence to bring new ideas forward for consideration.
Working conditions
Given the nature of The Club's business, this position may be required to work overtime during peak periods and to accommodate Member's special requests. This may result in working on weekends, evenings, outdoors and off site.
Physical requirements
- Must be able to climb 3 flights of stairs.
- Must be able to carry 30lb boxes.
- Must be able to stand for extended periods of time.
- The Buffalo Canoe Club welcomes and encourages applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process.