The Club is recruiting for a Part time Cook II to join our Food and Beverage department in the summer. This position will be responsible for the production and cooking of food in the Club and will provide operational support in the kitchens and ensures a positive experience for our members and guests.

Key Duties and Responsibilities

Food Production Cleans, peels, cuts, and cooks a variety of meats, fish, vegetables, and starches

Prepares and stores soups and sauces

Heats, tastes, and adjusts seasoning of food

Ensure that all mis-en-place required is up to date prior to a day off and that a prep list is left for the next shift

Operates a station, serving and preparing products according to specifications

Carries out production as delegated

Prepares food only issued with the proper bills, requisition, banquet contracts or authorization by management

Must be able to work on all stations in ala carte, banquet, and pastry kitchens

Must have the ability to follow recipes and maintain standards as provided by kitchen management.

Practices “FIFO” method of proper food storage and rotation of product to minimize spoilage and control wastage Inspection and Coordination Communicates with other departments to plan production and co-ordinate activities

Checks refrigerators for supplies and records supply needs in a log

Prepares banquet food ensuring they meet standards of quality, quantity, taste, and presentation

Is aware of food quality, rotation, storage, utilization, stock levels, and product consistency

Assists in controlling food costs

Communicates deficiencies or discrepancies to kitchen management





Maintains awareness of product specifications to create a secondary quality checkpoint as stock is put away

Active participation in requisitioning, receiving and storage of products and mis-en-place

Inquiring about unknown products/production. Health, Safety and Sanitation Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment

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

Provides all guests with friendly and skilled services in a timely manner Job Requirement Post-Secondary Degree in Culinary Arts

Food Handler’s certification

Minimum of 2 years cooking experience in a Club, Hotel, or related industry

Must have knowledge of kitchen equipment, recipes, preparation, and execution of menu items

Strong interpersonal skills required

Obtain good teamwork

With good spoken, written and communication skills

Good organizational and problem solving skills

Ability to lift up to 50 pounds

Must be able to work flexible hours, weekends (Sat, Sun) and holiday

📌 Cook II (part time) (Toronto)
🏢 Toronto Cricket Club
📍 Toronto