ABOUT US

The Mississaugua Golf and Country Club is one of Canada’s top private all-season golf clubs, with a diverse membership of 1,400 members and an outstanding Tier One golf course famous for its excellence. The Club has played host to numerous premier events, including six Canadian Opens.
Founded in 1906, MG&CC is a year-round private club that offers golf, curling and tennis, dining, fitness and social amenities. Our Tudor Clubhouse is a spectacular venue for casual and fine dining, banquets, weddings and various social events and functions.
At MGCC we are committed to building a diverse and inclusive workplace where all employees feel valued, respected, and empowered to contribute their unique perspectives and talents. This means that we are committed to cultivating and preserving a work culture where we celebrate who we are and where everyone feels seen and heard.

POSITION SUMMARY

The 2nd Cook will accurately and efficiently cook meats/roasts, seafood, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

REQUIREMENTS

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours)
• Must be able to follow printed recipes and plate specifications
• Experience in a fast-paced, upscale restaurant
• Banquet experience is an asset
• Strong work ethic, ability to establish work priorities, train and motivate coworkers
• Working knowledge and training on all health & safety standards and sanitation standards i.e. Food Safe, WHMIS, Health and Safety Policies, food-handling techniques
• Highly organized with a strong focus and commitment to quality
• Contribute to a positive work environment and demonstrate a positive attitude
• Excellent culinary tastes and artistic flair for creating unique recipes and appealing dish presentation
• Work in an efficient manner while managing multiple tasks and priorities
• Consultative skills for identifying and communicating continuous improvement opportunities
• Flexibility to adapt to changing demands
• Excellent communication, interpersonal and problem-solving skills
• Ability to build and maintain excellent relationships with diverse people, including kitchen and dining staff
• Ability to respond quickly to issues and make effective decisions under pressure
• Participate in Kitchen closing duties and perform to other duties as required by the Executive Chef, and or his designate

• Prepare cold and hot meals including menu items on the line and banquet services
• Responsible for the preparation of the mise en place as delegated by the Executive Chef or his designate to ensure that all required ingredients are on hand to meet the business demands and according to the a la carte requirements and Banquet Event Orders (BEOs)
• Assume 100% responsibility for quality of products served
• Execute all menu items, ingredients and methods of preparation, specific to his/her work station
• Consistently comply with the Culinary Department’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Expected and required to perform the tasks/duties of at least 7 stations including but not limited to: Front Line, Garde Manger, Pan/Pizza, Banquets, Dish pit, Halfway House and Action Station
• Control food costs by following proper storage procedures, standardized recipes and waste control procedures- always use FIFO system
• Receive products and follow proper storing procedures
• Assist in food prep assignments during off-peak periods as needed
• Participate in Kitchen closing duties and perform to other duties as required by the Executive Chef