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2nd Cook at Royal Canadian Yacht Club

Toronto, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

25.0

Posted On

13 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Line Cook Duties, Garde Manger Skills, Communication Skills, Working Under Pressure, Teamwork, Self-Supervision, Striving for Excellence

Industry

Recreational Facilities

Description

The Cook 2 is responsible to prepare high end bistro food in a fast paced island kitchen for an exclusive private club. This individual ensures that their work station is clean and organized; assists with other areas of the kitchen as requested by Executive Chef or Sous Chef. DUTIES: • Line cook duties • Report to and receive functional direction from the Executive Sous Chef and Banquet Sous Chef • Maintain internal/external contact with Members, vendors, Management, and staff • Primarily responsible for Banquet Cook duties • Able to work in all areas including Bistro and Banquets • Ensure that all Bar stocks are being kept securely and to the specified conditions • Maintain current knowledge of food ingredients and food preparation in order to provide Members with accurate information • Ensure that any anticipated shortages are communicated promptly to the Executive Sous Chef or Sous-Chefs • Attend weekly departmental meeting • Perform other tasks as assigned by Executive Chef, Sous-Chefs, and Management QUALIFICATIONS: • Minimum 1-2 years’ experience is required • Garde manger skills are essential • Successful candidates must be highly motivated and work well with little supervision • Have excellent communication skills and perform well under pressure • Work productively in a strong team atmosphere • May need to attend weekly departmental meetings • Must have the ability to work supervised and well as unsupervised • Always strives for excellence and constant improvement

Responsibilities

The Cook 2 is responsible for preparing high-end bistro food in a fast-paced island kitchen, ensuring their workstation is clean and assisting in other kitchen areas as directed by the Executive or Sous Chef. This role primarily involves Banquet Cook duties, requiring the ability to work across both Bistro and Banquet sections.