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Eagles Nest Golf Club

Voted #1 public golf venue in the Greater Toronto Area, Eagles Nest Golf Club is an exquisite balance of nature and design. This spectacular layout, crafted by Canada’s premier golf course architect Doug Carrick, offers a truly unique links style golf experience.

Our attention to detail, luxurious surroundings, elegant cuisine, and first-class service makes all events a complete success. Eagles Nest Golf Club employs experienced and talented professionals who display an understanding of first-class service. We take great pride developing long-term relationships by delivering the highest standards of ethics, responsible conduct, commitment, and expertise. For this purpose, we seek to employ and retain the best people.

Please see below for open job opportunities. 

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TITLE: BANQUET PREP COOK

REPORTS TO: Executive Chef

DESCRIPTION:

  • Prepare food and maintain cleanliness and order in the kitchen
  • Communicate orally and in writing, ability to learn, take initiative, Plan, Organize and adapt
  • Prepares, seasons, and cooks, (by appropriate method as specified and laid out by management) food products, ensuring proper cooking techniques are used and adhered too
  • Make sauces as required (beurre blanc, tomato, and vinaigrette dressings)
  • Marinate and store meat and fish
  • Carry out specific duties as required by 1st cook, chef de partie, and chefs
  • Maintain a positive and professional approach to everything that is done, including attitude towards fellow employees, management and guests.
  • Anticipate misconceptions or confusions and correct them before they become problems.
  • Share and get information in order to prevent problems.
  • Use kitchen equipment, in proper manner, taking care not to abuse or misuse any of it
  • Organize daily tasks.
  • Plan and load trucks for transport.
  • Operate kitchen equipment
  • Report all malfunctions
  • This position is classified as safety sensitive, defined in accordance with our fit for duty program

QUALIFICATIONS:

  • High school diploma, or equivalent
  • Ability to understand, read and follow recipes

ADDITIONAL ASSETS:

  • Previous experience as a cook
  • Knowledge of roasting meats, sauces, soups and entire preparation

To apply, please send resumes to [email protected] 

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TITLE – DISHWASHER/PREP COOK

STATUS – Full time

REPORTS TO: Food & Beverage/Outlets Manager/Executive Chef

DESCRIPTION:

  • Operate dishwashers efficiently and responsibly to wash dishes
  • Wash glassware and flatware
  • Sanitize and wash dishes and other items by hand when required
  • Scour pots and pans
  • Operate pot/ cutlery washing machines
  • Clean and sanitize dishwasher mats, dish carts and dish racks
  • Assist in receiving and stocking supplies/products
  • Sort, stack and store all cleaned items in an organized and safe manner
  • Ensure all breakages and chipped items are removed from circulation and inventoried
  • General dish area maintenance including sweeping, mopping, organization and garbage removal
  • Other duties or responsibilities as assigned or required
  • This position is classified as safety sensitive, defined in accordance with our fit for duty program

QUALIFICATIONS:

  • High school diploma, or equivalent

ADDITIONAL ASSETS:

  • Able to work well independently and as a team
  • Understanding of professional kitchen systems
  • Ability to take direction and to complete jobs in a timely manner and work calmly and effectively under pressure
  • Organized with a strong focus and commitment to quality

To apply, please send resumes to [email protected] 

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TITLE – FIRST COOK

STATUS – Seasonal

REPORTS TO: Executive Chef

DESCRIPTION:

  • Prepare food and maintain cleanliness and order in the kitchen
  • Prepares, seasons, and cooks, (by appropriate method as specified and laid out by management) food products, ensuring proper cooking techniques are used and adhered too
  • Performs his or her duties with the framework of business standards and procedures defined by the corporate management as well as within the framework of directives and regulations defined by the kitchen management
  • Ability to learn, take initiative, lead, teach and develop, plan and organize, adapt, persevere, guest focus, judge, be punctual, appear professional, plan in advance
  • Follow and complete tasks given out by senior cook
  • Gather, wash, cut, cook, store, season, taste and present all food ingredients
  • Cook, prepare, present all meats and fish
  • Cook, prepare, and finish all sauces
  • Complete presentation of all plates and platters
  • Keep a clean, safe, and organized work area at all times
  • Maintain a positive and professional approach to everything that is done
  • Anticipate misconceptions or confusions and correct them before they become problems
  • Use kitchen equipment, in proper manner, taking care not to abuse or misuse
  • Organize daily tasks
  • Plan and load trucks for transport
  • Report all kitchen equipment malfunctions
  • Work with 2nd cook to train and effectively complete tasks
  • This position is classified as safety sensitive, defined in accordance with our fit for duty program

QUALIFICATIONS:

  • High school diploma, or equivalent
  • Smart serve certified
  • Good understanding of food and beverage industry
  • Computer skills - Jonas experience preferred
  • Bartending certificate

ADDITIONAL ASSESTS

  • Team player
  • Strong organizational skills
  • Strong knowledge of food service
  • Guest Service Oriented
  • Strong interpersonal skills

To apply, please send resumes to [email protected] 

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TITLE – MATURE CLEANER

STATUS – Monday to Friday - Day Time

REPORTS TO: Facilities Manager and provides housekeeping support for the golf and events operation

DESCRIPTION:

  • Responsible for ensuring all Clubhouse spaces are cleaned throughout the day including foyer, event spaces, washrooms, locker rooms, restaurants and additional spaces when required.
  • Clean all office spaces, collect garbage/recycling & vacuum after staff has left.
  • Maintain overall cleanliness of outdoor space around the Clubhouse.
  • Clean & disinfect washrooms both in the Clubhouse and on golf course.
  • Assist with keeping refuse house clean & tidy.
  • Clean Great Hall after event functions including vacuuming, wash tile floors, disinfect high touch areas and additional services when needed.
  • Clean ashtrays.
  • Clean interior space of the elevator at end of day.
  • Stock cart for staff working next day

QUALIFICATIONS:

  • High School Diploma
  • Cleaning Experience preferred
  • Drivers Licensce 
  • Mature Students Welcome

To apply, please send resumes to [email protected]  

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TITLE – GOLF COURSE MAINTENANCE

STATUS – Seasonal

REPORTS TO: Director, Turf Operations

DESCRIPTION

  • Operating walk-behind mowers to cut tees, approaches, and greens
  • Daily course set-up, including changing holes, tee block placement, garbage collection
  • Use of line trimmers, push mowers, hedgers, backpack and handheld blowers
  • Maintenance of the bunkers using hand rakes, landscape rakes and shovels
  • Operating of tow-behind blowers, utility vehicles, and some riding equipment
  • Ball mark repairs, filling of divots and range maintenance
  • May be asked to assist in irrigation or drainage repair as well as other large improvement projects

QUALIFICATIONS

  • Previous golf course or landscaping experience is an asset but not necessary
  • Comfortable with working outdoors in different weather conditions
  • Ability to follow oral and written directions
  • Ability to do moderate lifting

To apply, please send resumes to [email protected] & [email protected] 

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CONTACT US

10,000 Dufferin St., Box 403, Maple, ON L6A 1S3

Tee Time Reservations
905.653.GOLF (4653)
[email protected]

General Inquiries
905.417.2300
[email protected]

lago Reservations
905.417.2300
[email protected]

lago Gourmet Express
[email protected]

Director, Sales & Marketing 
Anastasia Aubie
905.653.6378
[email protected]

Marketing & Social Media Coordinator 
Ilana Mattacchione
289.342.0402
[email protected] 

Sales Team 
Jason Sukhu 
905.653.2017
[email protected]

Pamela McPherson 
289.342.0403
[email protected] 

Vice President & COO
Duane E. Aubie
905.653.2008
[email protected]

Director, Food & Beverage
Dave Poeltl
905.653.2006
[email protected]

Executive Chef
Giacomo Romano
905.653.2002
[email protected]

Director, Golf Operations
Ryan Robinson
905.653.2009
[email protected]

Director, Turf Operations
Jason Crawford
416.991.8038
[email protected]

CFO
Evy Elgersma
905.653.2004
[email protected] 

WHAT ARE YOU INTERESTED IN?





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Contact

Eagles Nest Golf Club
10,000 Dufferin Street
Maple ON L6A 1S3

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T 905.417.2300
F 905.417.0525

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