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:
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Maintain an exceptional understanding of standards, expectations, and menu item specifications.
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Work in a hands-on functional role focused on a specific line cooking station.
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Perform an influential & standard setting role on the kitchen team assisting the supervisory team in achieving excellence in food quality & consistency.
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Perform an influential & standard setting role on the kitchen team in achieving the team training and developmental goals set but the supervisory team.
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Actively fulfill a supervisory role working under the Culinary Supervisors, & Sous Chef’s as designated by the Chef de Cuisine & Executive Chef.
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Consistently offer professional, friendly & proactive guest service while supporting fellow colleagues
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Actively participate and support Sous Chef and Chef de Cuisine in daily shift briefings to BOH colleagues
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Liaise daily with all F&B Managers to keep open lines of communication regarding feedback.
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Have full knowledge of all daily features, promotions & food and beverage programing.
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Assist Culinary Supervisor, Sous Chef & Chef de Cuisine with ensuring staffing and productivity guidelines are achieved to ensure efficient execution of all tasks.
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Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, storage areas, walk in coolers, & freezers.
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Follow kitchen policies, procedures, and service standards.
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Create, maintain, and follow, and ensure compliance amongst all BOH Team members with respect to Food Safety and Sanitation including appropriate log keeping.
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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.
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Other duties as assigned.
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Work is primarily in a busy restaurant environment.
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Advanced customer service skills and the ability to adhere and enforce all operations procedures amongst all BOH employees.
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Ability to work holidays, weekends, and evenings + events and any other times as required as per business flow and needs.
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High volume short order restaurant experience required.
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Journeyman’s papers or international equivalent is an asset.
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Diploma Certification in a Culinary discipline an asset.
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Strong interpersonal skills, adaptability skills, & problem-solving abilities.
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Highly responsible & reliable.
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Ability to work well under pressure in a fast-paced environment.
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Ability to work cohesively with fellow colleagues as part of a team.
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Ability to focus attention on guest needs, always remaining calm and courteous.
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3+ years of direct hands-on experience.
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Solid written and verbal communication skills.
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Ability to work well under pressure in a fast-paced environment.
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A passion for process improvement, great problem solving and decision-making abilities.
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Ability to work cohesively with fellow colleagues as part of a team.
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Ability to focus attention on guest needs, always remaining calm and courteous.
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Proficient with computers.
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Staff meals
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Competitive wages
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Training & Development
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Comprehensive Benefits Package
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Pro Shop Discounts
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Diverse and Welcoming Work Culture
Learn more about us by visiting - https://www.derrickclub.com/Our_Club/Testimonials
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