Overview
The Toronto Racquet Club is looking for an individual to join our team as our Head Chef. The successful candidate will be required to, in collaboration with the General Manager, develop a core Bar Menu, as well as produce specials on a weekly basis, while also managing all food and alcohol purchasing, delivery, and inventory. The successful candidate should also possess excellent inventory keeping, communication, organisation, ability to work independently, and to be occasionally flexible with days/hours for periodic special events.
*It should be noted that the full-time portion of the yearly schedule spans Labour Day through Victoria Day weekend. During the summer from Victoria Day through Labour Day there is no requirement to be at the Club, only to maintain inventory and prep to allow Bar Steward to prepare from the bar menu.
**Plus a percentage of gratuities between Labour Day and Victoria Day
Responsibilities
- Train and instruct Steward Staff in preparation of core bar menu items for service while the Head Chef is not on-site.
- Organise (with assistance of the board and General Manager) the operation of the Food and Beverage service for house leagues, inter-club league, club championships, internal and external tournaments, and other special events. The employee will be responsible for proper billing and accounting for all Food and Beverage.
- Liaise with Food and Beverage suppliers to manage offerings to Members.
- Ensure Food and Beverage suppliers are paid on a timely basis.
- Responsible for regular cleaning and maintenance of all kitchen, food and beverage systems. This includes refrigeration units, freezers, grease traps, fryers, and all equipment involved in providing Food and Beverage service at the Club.
- Maintain Menu inventory for service during Steward hours, that do not include the Head Chef.
- Comply with Club policies and procedures.
- Ensure compliance with food safety regulations and standards
- Manage inventory levels and order supplies as needed
Skills
- Strong leadership abilities in a kitchen environment
- Extensive knowledge of kitchen operations, food preparation, and the food industry
- Experience supervising kitchen staff and managing a team effectively
- Proficiency in bartending techniques is a plus
- In-depth understanding of food safety standards and procedures
- Excellent team management skills with the ability to motivate staff for optimal performance
- Prior experience in food service establishments is preferred
- Ability to prepare small and large quantities of food
Schedule
During Squash Season (After Labour Day until May Holiday weekend):
Monday - Thursday (12pm-9pm)
The Chef’s presence is required to service the Club’s needs. The core hours of service during the Squash Season shall be Monday through Thursday, from 12:00 PM to 9:00 PM, to provide food services and ensure kitchen leadership during peak hours.
- On nights when the club is hosting squash city league, required hours of service shall be 12:00 PM until league meals are distributed after the final match.
- Bar service should be available to Members from 12:00pm, and food service no later than 12:30pm, on each day of service.
- For special events/occasions, Friday service will be required to accommodate Club activities and activities and special events, anticipated to be around 5 occasions through the season.
During Non-Squash Season (May Holiday weekend until Labour Day):
Required to maintain food and beverage inventory to allow on-sit Steward staff to provide menu service as Members require. This accommodation is at the discretion of the Chef and the General Manager/Board of Directors.
Job Types: Full-time, Seasonal
Contract length: 12 months
Pay: $50,000.00-$60,000.00 per year
Benefits:
- Discounted or free food
- On-site parking
Experience:
- Cooking: 3 years (preferred)
Licence/Certification:
- Smart Serve Certification (preferred)
Work Location: In person
