Experienced Line Cook
Wildfire Golf Club
Douro-Dummer, ON

Experienced Line Cook

Full Time Available-Seasonal (Summer 2019-Oct 31 2019)

Position Reports to: Head Chef and Sous Chef

Company Profile

Located in the heart of Ontario's picturesque Kawartha cottage country, Wildfire Golf Club is a private family-focused club featuring a spectacular 18-hole layout designed by noted Canadian architect Tom McBroom. Since opening in August 2003 on the shores of scenic Stoney Lake, it continues welcome members of all golfing abilities and foster lasting relationships, while providing a world-class experience on and off the course for members and their guests.

Basic Functions:

Responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. Must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.

Essential Functions:

Adherence to cost control guidelines

Set up stations and collect all necessary supplies to prepare menu for service

Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items

Arrange sauces and supplementary garnishes for allocated station

Notify Chef in advance of likely shortages

Serve menu items compliant with established standards

Use food preparation tools in accordance with manufactures instructions

Maintain a prepared and sanitary work area at all times

Keep the work area fresh all through the shift

Make sure all storage areas are clean and all products are stored appropriately

Constantly use safe and hygienic food handling practices

Assist with all duties as assigned by Head Chef and Sous Chef

Knowledge

High school diploma or GED equivalent.

Professional diploma or food services management preferred

Minimum 2 years of cooking experience required

Knowledge of basic sanitary guidelines and W.H.I.M.I.S guidelines

Knowledge of health and safety regulations and Ontario labor laws

Skills/Aptitudes

High tolerance for repetition

Reliable

Attention to detail

Great organizational skills

Ability to self-motivate, maintain sense of urgency, keep momentum

Ability to communicate effectively with co-workers and managers

Ability to work independently

Must love and enjoy working with food

Basic food handling and preparation knowledge

Ability to work well under pressure

Health and Safety

All employees have a responsibility to ensure that the Club is a healthy and safe environment. Employees must:

Work in compliance with Occupational Health and safety Act regulations and the Club’s Health and Safety policies and procedures

Use or wear any equipment, protective devices clothing required by the Club

Report to your manager/supervisor any known equipment or protective device that may be dangerous, missing, or defective

Report any known workplace hazard or violation of the Act of regulations to your manager/supervisor

Report all accidents, illness, or "near miss" incidents to your manager / supervisor immediately

Not remove or disable any protective device

Handle hazardous substances according to the Workplace hazardous Materials Information System regulations

Work safety and not use or operate any equipment in a way that may endanger any worker

Not engage in any prank, contest, feat of strength, running or rough, boisterous conduct which may jeopardize your safety and well-being of others

Work in compliance with OHSA, specially section 28

Working Conditions

This position will spend 100% of the time standing

Occasional environmental exposures to heat, cold, and water

The individual must be able to transport up to 50 pounds on occasion and 35 pounds regularly

Must be able to hear with 100% accuracy with correction

Must be able to see 20/20 vision with correction

Level

Works under supervision of Head Chef and Sous Chef

Job Type: Full-time-Seasonal

Required education:

High school or equivalent

Required experience:

Line Cook: 2 years

cooking: 2 years

Job Type: Full-time

Experience:

  • line cook: 2 years (Preferred)
  • Culinary: 2 years (Preferred)