Reporting to the Executive Chef and Banquet Sous Chef, the Banquet Cook’s responsibilities and essential job functions include but are not limited to the following:

 

·        Working with the Banquet Sous Chef, execute the Derrick Golf & Winter Club’s Banquet and Catering service, including prep cooking, garde manger, hot cooking, buffet preparation and service, plated dinner meal service, and pastry preparation.

·        Maintain an exceptional understanding of standards, expectations, and menu item specifications.

·        Maintain thorough understanding of weekly workload through analysis of the Banquet Event Orders and the corresponding prep lists.

·        Ensure the highest level of quality food service during meal periods with focus on buffet set up presentation, maintenance, and tear down.

·        Manage food wastage through documentation and prep level planning.

·        Consistently offer professional, friendly & proactive guest service while supporting fellow colleagues

·        Have full knowledge of all daily features, promotions & food, and beverage programing.

·        Assist Banquet Sous Chef and Executive Chef 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.

·        Follow all safety and sanitation policies when handling food and beverage.

·        In the absence of, or reduced banquet & catering workload the Banquet Cook may be assigned to duties or tasks in support of the Founders Kitchen Member Dining (a la carte) operations.

·        Other duties as assigned.

 

·        Work is primarily in a busy banquet & catering 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.

·        Previous banquet & catering experience required.

·        Journeyman’s papers or international equivalent is an asset.

·        Diploma Certification in a Culinary discipline an asset.

·        Food Safe Handling Certificate required.

·        WHMIS certificate an asset.

·        2+ years of direct hands-on experience required.

 

·        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 while always remaining calm and courteous.

·        Solid written and verbal communication skills.

 

·        Staff meals

·        Competitive wages

·        Training & Development

·        Pro Shop Discounts

·        Employee Recognition Awards

·        Diverse and Welcoming Work Culture

 

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