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About the Role

Operate a service station on the hot line, ensuring it is properly stocked, organized, and ready for service. Prepare and cook dishes following recipes and presentation guidelines, ensuring accuracy, consistency, and attention to detail. Maintain product freshness and minimize waste through proper labeling, dating, and FIFO rotation. Follow safety, hygiene, and sanitation policies. Maintain professionalism and punctuality to support a refined, member-focused culinary environment. Cooperate with other kitchen staff for efficient service.

Responsibilities

• Operate a service station on the hot line, including managing all aspects of the assigned station, ensuring it is properly stocked, organized, and ready for service in accordance with daily par levels and kitchen standards.
• Prepare and cook all dishes assigned to the station following recipes, presentation guidelines, and instructions.
• Ensure accuracy, consistency, and attention to detail in all menu items prepared, including components, portion control, presentation standards, and allergy concerns.
• Use proper labelling, dating, and FIFO rotation methods to maintain product freshness and minimize waste.
• Follow all approved closing procedures, including shutting down and cleaning equipment, organizing kitchen areas and fridges, rotating product, and completing assigned checklists.
• Follow proper safety and hygiene policies as well as food rotation and storage to ensure freshness and minimize waste, while maintaining top cleanliness and sanitation.
• Maintain a high level of professionalism, punctuality, and readiness to support a refined, member-focused culinary environment.
• Work cooperatively with other kitchen staff to support efficient service, communicate needs clearly, and assist other stations when required.

Requirements

• Strong working knowledge of culinary techniques, station management, and food safety practices, with the ability to follow recipes, specification sheets, plating standards, and direction from senior culinary leadership.
• Previous experience as a line cook or equivalent role in a restaurant, hotel, or club environment.
• Excellent organization and time-management skills, especially during high-volume service periods.
• Ability to read and understand B.E.O.s and execute assigned tasks accurately.
• Team-oriented mindset with strong communication skills and a commitment to professionalism.
• Flexibility to work evenings, weekends, and holidays as required.

Skills

• Culinary techniques
• Station management
• Food safety practices
• Recipe following
• Plating standards
• Organization
• Time-management
• Communication

Location

• RiverBend Golf Community

Work Type

• Full-time

Experience Level

• Previous experience as a line cook or equivalent role

Benefits

• Comprehensive Benefits Packages
• Growth, Training, and Development Programs
• Fun Community Events
• Employee Recognition Program
• Employee Referral Program
• Employee Donation Matching Program
• Employee Assistance Program
• Inclusive and Accessible Work Environment

About the Company

• Family-based company for over 100 years, committed to creating and maintaining successful teams.
• Recognize the invaluable contributions of team members and prioritize their development, health and well-being.
• In the business of building communities for people to live, work and play.
• RiverBend Golf Community is owned and operated by Sifton Properties Ltd.
• A gated private golf community comprised of 400+ professionally maintained residential properties, an exquisite Clubhouse, and an incredible 18-hole championship golf course.

Equal Opportunity

• Inclusive and Accessible Work Environment: Everyone is welcome, and we strive to make our workplace inclusive for all.