About the Job:
Assists cooks with the preparation, plating, and cooking of all meals for the hotel.
- Reports To: Executive Chef / Sous Chef
- Availability: Part Time, available over the weekends
Starting wage for the position will be CA$18.68 during probation, increasing to CA$23.35 after probation, and further to CA$24.10 after 6 months.
Qualifications
- Minimum of 1 year cooking experience in a hotel or related industry.
- Effective communication skills with guests, employees, and management.
- Good organizational and problem-solving skills.
- Excellent oral and written communication skills.
- Ability to lift up to 70 pounds.
Daily Tasks
- Operate the station, serve, and prepare products according to specifications in an organized, clean manner.
- Ensure food is issued with proper documentation and authorization.
- Prepare banquet food meeting quality, quantity, taste, and presentation standards.
- Carry out delegated production tasks.
- Clean, peel, cut, and cook meats, fish, vegetables, and starches.
- Prepare and store soups.
- Heat, taste, and adjust seasoning of staff food.
- Monitor food quality, storage, rotation, utilization, stock levels, and consistency.
- Assist in controlling food costs by using leftovers and following storage procedures.
- Maintain a clean and safe workstation, including cleaning surfaces and equipment.
- Clean refrigerator shelves and mop floors as assigned.
- Communicate deficiencies or issues to supervisors, including equipment, repairs, shortages, spoilage, and waste.
- Refine culinary skills by gaining experience across all stations.
- Develop personal culinary style within hotel standards.
- Prioritize organization, attitude, and commitment in tasks.
- Learn from the 3rd Cook to absorb knowledge and gain experience for potential promotion.
- Participate in requisitioning, receiving, and storing products; inquire about unknown items.
- Proactively upgrade skills through questioning and involvement.
- Adhere to health regulations and food safety standards.
- Perform additional tasks as assigned by management.
