CLUB PROFILE:

The Rideau Club, located at 99 Bank Street, offers its members a unique mix of social, dining, and business opportunities in the heart of Ottawa. Its history dates back to 1865.

POSITION SUMMARY:

Reporting to the Culinary Leadership Team, this role assists in all kitchen areas, including food production, standards, and kitchen sanitation. This position plays a large part in the production and execution of each dish at a designated service station.

JOB REQUIREMENTS:

• Perform manual labour for extended periods, sometimes under unfavorable working conditions.
• Must be able to sit, stand, bend, stoop, and walk for up to five hours at a time while using kitchen tools, including but not limited to ranges, graters, mixers, and cutlery.
• Must have sufficient physical strength and ability to lift, move and carry objects weighing up to fifty (50) pounds and to repeatedly lift, move and carry objects weighing more than fifty (50) pounds with assistance independently and repeatedly.
• Must be able to work evenings, weekends, and holidays.

EDUCATION/SKILLS/KNOWLEDGE/EXPERIENCE:

• High school diploma or equivalent required.
• Culinary education and training an asset.
• Certified Food Handling is required.
• 1-2 years of culinary experience in food service or hospitality industry.
• Must possess excellent customer service skills.
• Detail-oriented and works with a high degree of accuracy.
• Ability to multi-task in a fast-paced environment.
• Must be extremely responsible with integrity and the ability to maintain confidentiality and discretion.
• Works well as part of a team
  Job Types: Full-time, Permanent
  Pay: $23.00-$25.00 per hour

Benefits:

• Company events
• Dental care
• Discounted or free food
• Employee assistance program
• Extended health care
• RRSP match
• Vision care

Experience:

• Culinary: 3 years (required)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In perso

• Check on junior chefs to ensure stations are clean and organized and mise en place is labelled and stored correctly.
• Work with junior chefs to develop weekly staff meal plans and delegate tasks as required.
• Work with junior chefs and stewards to cook and plate the required number of daily meals.
• Work with the Sous Chef to do monthly inventory in the fridge, freezer and dry storage.
• Organize and prepare mise en place.
• Measures and mixes ingredients per recipe to prepare soups, salads, gravies, sauces and entrees.
• Prepares meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming.
• Portions of food products before cooking per standard portion sizes and recipe specifications.
• Follows proper plating presentation and garnish set up for all dishes.
• Maintains a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, convection ovens, flat top, range and refrigeration equipment.
• Constantly use safe and hygienic food-handling practices.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage and sanitation.
• Make sure all storage areas are tidy and all products are stored appropriately.
• Serve menu items that are compliant with established standards.
• Use food preparation tools according to the manufacturer’s instructions.
• Set up stations and collect all necessary supplies to prepare the menu for service.
• Maintain a positive and professional attitude toward employees and customers.
• Compliance with all safety regulations of assigned tasks and ensuring a clean and safe working environment with active participation in the health and safety program.
• Adhere to all environmental policies and programs as required.
• Other duties as assigned.