COMPANY OVERVIEW

The Derrick Golf and Winter Club is Edmonton’s premier family-oriented private club, offering a wide range of athletic facilities and social activities for members of all ages. We pride ourselves on providing a friendly and safe environment where families can enjoy golf, tennis, swimming, and more.

SUMMARY

We are seeking a talented First Cook to join our banquet culinary team at The Derrick Golf and Winter Club. In this role, you will be responsible for preparing high-quality meals for our banquet events, ensuring exceptional dining experiences for our members and guests.

SKILLS AND KNOWLEDGE

• Solid written and verbal communication skills.
• Ability to work well under pressure in a fast-paced environment.
• A passion for process improvement, great problem solving and decision-making abilities.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, always remaining calm and courteous.
• Proficient with computers.

Education and Experience:

• High volume Banquet experience required.
• Journeyman’s papers or international equivalent is an asset.
• Diploma Certification in a Culinary discipline an asset.
• Strong interpersonal skills, adaptability skills, & problem-solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, always remaining calm and courteous.
• 3+ years of direct hands-on experience

• Maintain an exceptional understanding of standards, expectations, and menu item specifications.
• Work in a hands-on functional role focused on a Banquet style preparation and service.
• Perform an influential & standard setting role on the kitchen team assisting the supervisory team in achieving excellence in food quality & consistency.
• Perform an influential & standard setting role on the kitchen team in achieving the team training and developmental goals set but the supervisory team.
• Actively fulfill a supervisory role working under the Culinary Supervisors, & Sous Chef’s as designated by the Chef de Cuisine & Executive Chef.
• Consistently offer professional, friendly & proactive guest service while supporting fellow colleagues
• Actively participate and support Sous Chef and Chef de Cuisine in daily shift briefings to BOH colleagues
• Liaise daily with all F&B Managers to keep open lines of communication regarding feedback.
• Have full knowledge of all Banquet offerings of the Derrick Club.
• Assist Culinary Supervisor, Sous Chef & Chef de Cuisine with ensuring staffing and productivity guidelines are achieved to ensure efficient execution of all tasks.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, storage areas, walk in coolers, & freezers.
• Follow kitchen policies, procedures, and service standards.
• Create, maintain, and follow, and ensure compliance amongst all BOH Team members with respect to Food Safety and Sanitation including appropriate log keeping.
• 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 a la carte operations.
• Other duties as assigned.

Education and Experience:

• High volume Banquet experience required.
• Journeyman’s papers or international equivalent is an asset.
• Diploma Certification in a Culinary discipline an asset.
• Strong interpersonal skills, adaptability skills, & problem-solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, always remaining calm and courteous.
• 3+ years of direct hands-on experience.