First Cook

Job SummaryReporting to the Executive Chef, Chef De Cuisine, Sous Chef, Culinary Supervisor, the First Cook’s responsibilities, and essential job functions include but are not limited to the following:
Duties and Responsibilities

• Maintain an exceptional understanding of standards, expectations, and menu item specifications.
• Work in a hands-on functional role focused on a specific line cooking station.
• Perform an influential & standard setting role on the kitchen team assisting the supervisory team in achieving excellence in food quality & consistency.
• Perform an influential & standard setting role on the kitchen team in achieving the team training and developmental goals set but the supervisory team.
• Actively fulfill a supervisory role working under the Culinary Supervisors, & Sous Chef’s as designated by the Chef de Cuisine & Executive Chef.
• Consistently offer professional, friendly & proactive guest service while supporting fellow colleagues
• Actively participate and support Sous Chef and Chef de Cuisine in daily shift briefings to BOH colleagues
• Liaise daily with all F&B Managers to keep open lines of communication regarding feedback.
• Have full knowledge of all daily features, promotions & food and beverage programing.
• Assist Culinary Supervisor, Sous Chef & Chef de Cuisine with ensuring staffing and productivity guidelines are achieved to ensure efficient execution of all tasks.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, storage areas, walk in coolers, & freezers.
• Follow kitchen policies, procedures, and service standards.
• Create, maintain, and follow, and ensure compliance amongst all BOH Team members with respect to Food Safety and Sanitation including appropriate log keeping.
• In the periods of reduced business levels or to facilitate team member development the 1st Cook may be assigned to duties or tasks in support of the banqueting operations.
• Other duties as assigned.

Working Environment

• Work is primarily in a busy restaurant environment.
• Advanced customer service skills and the ability to adhere and enforce all operations procedures amongst all BOH employees.
• Ability to work holidays, weekends, and evenings + events and any other times as required as per business flow and needs.

Education and Experience

• High volume short order restaurant experience required.
• Journeyman’s papers or international equivalent is an asset.
• Diploma Certification in a Culinary discipline an asset.
• Strong interpersonal skills, adaptability skills, & problem-solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, always remaining calm and courteous.
• 3+ years of direct hands-on experience.

Skills and Knowledge

• Solid written and verbal communication skills.
• Ability to work well under pressure in a fast-paced environment.
• A passion for process improvement, great problem solving and decision-making abilities.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, always remaining calm and courteous.
• Proficient with computers.

Why Work with us

• Staff meals
• Competitive wages
• Training & Development
• Comprehensive Benefits Package
• Pro Shop Discounts
• Diverse and Welcoming Work Culture

Learn more about us by visiting - https://www.derrickclub.com/Our_Club/Testimonials
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