The Club is recruiting aCook II (4 months' contract) to join our Food & Beverage Department in the coming Fall from Sep - Jan. This position will be responsible for the production and cooking of food in the Club, as well as providing operational support in the kitchen to ensure a positive experience for members.

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 professional 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 valuable teamwork
- With good spoken, written and communication skills
- Good organizational and problem solving skills
- Ability to lift up to 50 pounds

📌 Cook II (4 months' contract) (Toronto)
🏢 Torontocricketclub
📍 Toronto