Line Cook/Seasonal

University Golf Club

www.universitygolf.com

Having been around since 1929, University Golf Club is a traditional, 18-hole golf course with long, narrow fairways and towering old growth trees. It is only a few minutes away from the city but it feels like you’re in the country and away from it all. The golf course is accessible to all levels of players and can be walked or driven at your leisure. With 10-minute tee time intervals, there is no rush for you to enjoy this scenic course.

Job Summary

The Food & Beverage Line Cook is responsible for supporting the kitchen staff in facilities to include the Westward-Ho, Patios & other On-Course F&B services. The Line Cook prepares food and makes sure Servers deliver each dish to customers in a timely manner. The Line Cook is responsible for that station’s workflow and getting meals out on time. They oversee the cooking process from start to finish and determine how much time each step requires.

The Food & Beverage Line Cook will report to the UGC Executive Chef with a commitment to teamwork and a focus on achieving the department’s overall vision and goals.

Essential Duties & Responsibilities include the following. Other duties may be assigned.

Essential

• Follow all standards set by the Executive Chef & Sous Chef
• Handle all food products with respect and follow all food safety laws and guidelines
• Responsible for food quality and consistency of the highest possible standard
• Sets up and stocks food items and other necessary supplies.
• Cooks’ food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Communicates any receiving or prep issues
• Adhere to all health department regulations as they relate to proper heating, cooling, storing, prep, methods, etc.
• Keep all areas of kitchen clean and organized
• Manage and control all kitchen equipment use, and upkeep
• Properly store and rotate products to reduce waste and ensure freshness

Staff Relations

• Participate in culture that is based on positive attitude, open communication and conversation that promotes team building, a rewarding atmosphere, and a high level of morale
• Adhere to appropriate company uniform standard
• Have positive “can do” attitude
• Attends seasonal training and orientation
• Fulfills all aspects outlined in job description

Departmental Teamwork

• Strives to achieve departmental goals and adheres to the overall UGC F&B vision, mission, and core values
• Works with F&B Manager, Restaurant Manager, and Chef as well as with Events Department and Golf Operations team as required
• Communicates effectively with the food and beverage management team, Events department and Golf Operations team with a commitment to collaboration, teamwork, discussion, adaptability, and adherence
• Be an active and positive member of the culinary team
• Implements and supports all Club and departmental initiatives and programs as requested by management

Departmental Results

• Ensures compliance with licensing, hygiene and health and safety legislation/guidelines
• Protects Club, staff, and guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control.
• Assist in areas of safety, sanitary, organizational, and overall atmosphere, and conditions of the kitchen environment
• Adhere to portion control standards in order to maintain accurate food cost and consistency

Customer Relations

• Support all departments of UGC in creating an exceptional guest experience
• Inform management of any customer enquiries and complaints and utilizes problem solving techniques to resolve issues
• Ensures guest service standards are implemented and executed at a high level

Essential Job Requirements

• 1-2 years previous culinary experience in an established restaurant.
• Valid food safe certificate (level 2)
• Must have a valid work permit
• Must be fully vaccinated
• Long periods of standing and walking is required
• Must have a passion for the business and a love of food

Desired Job Requirements

• 3+ years previous Banquet/Event cooking experience; hotel experience would be an asset
• Previous Supervisory experience in a similar role
• Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is an asset
• First Aid & CPR

Job Skills

• Demonstrate a high level of professionalism
• Ability to work with a sense of urgency
• Good organizational and communication skills
• Ability to focus and work efficiently with a flexible work schedule
• Ability to communicate effectively and professionally
• Longer shift work
• Some heavy lifting of inventory

Wage & Benefits

• $22/hr + Grats (Depending on experience)
• Discounted food
• Golf Privileges
• Medical
• RRSP Program
• On-site parking
• Store discount
• Other

UGC IS AN EQUAL OPPPORTUNITIES EMPLOYER

Job Type: Full-time

Pay: $20.00-$22.00 per hour

Benefits

• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• On-site parking
• Vision care

Work Location: In person