We want to sincerely apologize for the last minute kitchen closures that have plagued us over the past few weeks. We understand your frustration, especially with the recent reopening. Please appreciate that we are doing everything we can to recruit and retain employees in the face of a labour shortage in the industry.
The demand for cooks has steadily increased as new restaurants continue to open, more people are eating out, and the unemployment rate is at a low. It has really affected us and businesses across Canada. We remain committed to hiring and training the right people, developing a positive culture in order to deliver the best possible hospitality to our members and guests, all while building a healthier environment for our staff team. We are offering above average wages and benefits, a flexible schedule, and excellent training opportunities. We recently added a referral incentive program to employees and members, so if you know of quality individuals who would be a great fit for the Club, please don’t hesitate to refer them to me personally. (firstname.lastname@example.org)
With the reopening of the new and improved kitchen, Zoga has been busy baking fresh made pastries (scones, muffins, cinnamon buns) in the mornings and Chef Thomas is creatively preparing daily scratch-made soups. All of our meats are now locally sourced, fresh chicken, turkey, beef, prawns along with our new addition of Beyond Meat burgers. We are offering fresh pizza dough and continuing to create more house-made sauces and dressings, as we are committed to improving the quality and variety of our menu offerings. We really appreciate our current staff and all that they have done to manage and weather this difficult time; we can’t thank them enough for continuing to step up and do what they can for us every day.
Our current hours of operation for the foreseeable future include:
Daily from 10am – 8pm
Wed & Sun 10am – 9pm
We will continue to offer complimentary coffee and tea from 6am – 10am daily. Happy Hour on beverages will be offered after the kitchen closes, nightly.
We thank you for your patience and continued support.
Joanna Hayes | General Manager