Job Summary:

Reporting 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:

Primary Job 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 For 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