Job Summary

Duties and Responsibilities

• Assist with the day-to-day culinary operations of the Founders Kitchen and other Food & Beverage outlets.
• Maintain a hands-on role in the preparation and execution of member dining.
• Establish daily preparation priorities, assign duties, and verify that production, station readiness, and service requirements are completed to Club standards.
• Ensure consistency in the preparation, quality, portioning, and presentation of all food items.
• Ensure all menu items are prepared according to established Club recipes, specifications, and standards.
• Maintain a thorough knowledge of all menu items, daily features, promotions, special events, and Club functions.
• Assist with menu development and contribute creative ideas for food presentation and product enhancement.
• Support the culinary team during regular service periods and high-volume events.

• Provide leadership, direction, coaching, and support to BOH team members.
• Conduct daily shift briefings FOH and team members to communicate menu features, operational priorities, service expectations, special events, and other relevant information.
• Assist with the training and development of culinary team members.
• Provide ongoing coaching and feedback to team members to support performance and professional development.
• Assist the Executive Sous Chef and culinary leadership team with daily staffing and operational requirements.

• Ensure required food safety checks, temperature logs, and other documentation are completed accurately and consistently.
• Maintain high standards of cleanliness and organization throughout all kitchen and food preparation areas.
• Promote safe work practices and ensure culinary team members follow established health and safety procedures.
• Identify and address food safety, sanitation, or workplace safety concerns promptly.

• Assist with monitoring food costs and maintaining departmental financial objectives.
• Assist with receiving, storing, and organizing food products and supplies.
• Monitor inventory levels and communicate ordering requirements to the appropriate culinary leader.
• Assist with portion control and product utilization to maintain consistency and minimize waste.
• Review preparation quantities, inventory on hand, and anticipated business levels; adjust production priorities and identify safe, appropriate uses for surplus product to reduce waste
• Verify portioning, labeling, storage, and rotation practices, coaching team members and correcting deficiencies as they arise.

• Work closely with the Executive Chef and Executive Sous Chef, and other culinary leaders to ensure consistent operational execution.
• Coordinate with FOH and BOH managers and supervisors to maintain open and effective communication.
• Address routine performance and operational concerns promptly through clear direction and coaching, and communicate unresolved or significant concerns to the appropriate senior culinary leader.
• Support the successful execution of member dining across the Founders Room, Spike Bar, Sun Café, Snack Shack, and other Club outlets as required.
• Respond professionally to operational concerns and assist in resolving issues as they arise.

• Assist with scheduling, staffing, training, and other administrative duties as required.
• Assist with maintaining recipes, preparation procedures, production standards, and other culinary documentation.
• Support the implementation and consistent application of Club policies, procedures, and operating standards.
• Assist with special events, Club functions, promotions, and other Food & Beverage initiatives.
• Perform other duties as assigned.

Skills and Experience

• 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.

• Previous leadership experience in the culinary field required.
• Computer literate in Microsoft Window applications an asset
• 3+ years of direct hands-on cooking experience
• 1+ year(s) of culinary based supervisory experience

• Journeyman Cook/Red Seal certification or international equivalent is an asset.
• Culinary diploma or certification from a recognized culinary institution is an asset.
• Food Safety certification required or willingness to obtain.
• Strong interpersonal, leadership, and problem-solving abilities.
• Highly responsible and reliable.

Why Work with Us

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