Cook I / II (part time)

Job summary

The Cook II is responsible for the production and cooking of food items while maintaining high standards of quality and presentation. They must also ensure kitchen cleanliness, adhere to food safety regulations, and provide operational support across various kitchen stations.

Job details

About the Toronto Cricket Skating and Curling Club: As a family-oriented private Club, our mission is to be a Great Club for our members by delivering exceptional experiences, inspired by our warm and welcoming culture. Our vision is to be the private athletic and social club of choice in Toronto. We value Sportsmanship and Camaraderie, Heritage and Respect, Excellence and Innovation, Wellness and Fun. Located in North Toronto, the Club consists of more than 4,000 members, with a strong presence in the local social and sporting community. The Club is recruiting for a Part time Cook I/ II to join our Food and Beverage department in the summer. This position will be responsible for the production and cooking of food in the Club and will provide operational support in the kitchens and ensures a positive experience for our members and guests. 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 (more experience would be considered as Cook I) Must have knowledge of kitchen equipment, recipes, preparation, and execution of menu items Strong interpersonal skills required Obtain good teamwork With good spoken, written and communication skills Good organizational and problem solving skills Ability to lift up to 50 pounds Must be able to work flexible hours, weekends (Sat, Sun) and holiday Toronto Cricket Skating & Curling Club is an equal opportunity employer and committed to providing accessible employment practices that are in compliance with the Accessibility for Ontarians with Disabilities Act (‘AODA’). If you require accommodation during any stage of the recruitment process, please notify Human Resources (hr@torontocricketclub.com) and they will ensure the necessary steps are taken to accommodate your needs. As part of the recruitment process, the Club uses AI-assisted tools to help screen and rank applications; however, all candidates are reviewed by our hiring team before any hiring decisions are made.

What you’ll do

The Cook II is responsible for the production and cooking of food items while maintaining high standards of quality and presentation. They must also ensure kitchen cleanliness, adhere to food safety regulations, and provide operational support across various kitchen stations.

Requirements

Candidates must hold a post-secondary degree in Culinary Arts and possess a valid Food Handler’s certification. A minimum of 2 years of cooking experience in a club, hotel, or related industry is required, along with the ability to lift up to 50 pounds.

Listed skills

• Teamwork · Preferred
• Problem solving · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Sanitation · Preferred
• Communication Skills · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food preparation
• Culinary arts
• Kitchen equipment operation
• Food safety
• Sanitation
• Menu execution
• Teamwork
• Communication skills
• Organizational skills
• Problem solving
• Inventory management
• Banquet preparation
• FIFO method
• Recipe adherence
• Food Quality Assurance And Control
• Lifting Ability
• Food Handler's Card
• Kitchen Management
• Management
• Communication
• Cooking
• Culinary Arts
• Disabilities
• Mopping
• Emergency Procedures
• Occupational Safety And Health
• Food Safety And Sanitation
• Innovation
• Interpersonal Communications
• Problem Solving
• Mise En Place
• Personal Protective Equipment
• Recipes
• Seasoning
• Authorization (Computing)
• Coordinating

Job areas

• Food & Beverage
• Hospitality
• Sports & Recreation
• Cook
• Cooks
• Cooks, Restaurant