1st Cook ( PART TIME )

The Delta St. John's Hotel is a 403 room fast paced, high volume conference hotel. We strive to foster a strong service culture and team environment so that the needs of our guests and associates are met in equal measure.

We are seeking a qualified First Cook. This is PART TIME permanent position. We offer an attractive wage and benefits package, Upon qualifying, Full Health Coverage, as well as an industry leading defined benefit pension program for our Full Time Associates, in addition, uniforms, annual vacation, paid sick leave, family days, float Holiday, discounted meals, Rewards Program, along with many travel perks with Marriott Hotels.

This position involves evenings & weekends at this time and preference will be given to candidates with Red Seal Certification.

Essential job functions include but are not limited to:

• Maintain a positive friendly attitude and high level of professionalism while servicing our guests to the highest standards
• Arrive to work as per schedule ready for work in proper uniform and in accordance to grooming policy
• Work respectably with other associates, guests and foods at all times
• Instruct others in a positive and constructive manner
• Have an exceptional passion for food preparation presentation and service delivery
• Responsible for ensuring proper levels of required food by monitoring current, upcoming and changes to business levels while keeping composure and positive frame of mind
• Monitor/Supervise food quality and ensure proper standards of food preparation rotation and storage
• Work conscientiously in assisting to control food quality, food cost, labour productivity and wastage
• Creativity in all areas of food preparation is essential
• Lead by positive example
• Participate in a multi-functional work environment, Banquets, Restaurant Line
• To complete assigned work to hotel standards and to ensure area meets Occupational Health & Safety and Sanitation standards;
• Maintains cleanliness of work area;
• Maintains clean refrigerators / freezers and ensures rotation of inventory;
• Adhere to all health and safety standards and properly label, date and store items
• Liaises with the Kitchen Management team on a daily basis address problems/concerns or suggestions;
• Other duties as assigned

EXPERIENCE, SKILLS, PHYSICAL AND EDUCATIONAL REQUIREMENT:

• Must have a Journeyman’s Red Seal Certificate of Qualification
• Must have minimum 2 years experience in a high volume operation
• Must have worked all areas of the classical kitchen brigade
• Experience in leading large volume banquet production required
• Must be able to understand BEO process
• Full knowledge of HACCP, FOOD SAFETY AND WHMIS, FOOD ALLERGY and enforces these standards with all staff required
• Must be able to work independently with minimum supervision;
• Understanding of inventory and requisition process
• Must be able to work in a fast paced and high stress environment with good problem solving skills
• Must be physically fit and able to lift up to 50 lbs throughout the day
• Must be able to work a variety of shifts including holidays and weekends
• Ability to tolerate extended periods of walking and standing expected, including bending, reaching, pushing, pulling and cope with stress due to changes in business environment;
• Ability to adapt to working in fluctuating temperature zones a requirement;
• Must have the ability to motivate, train and lead team players;
• Must be well organized, self-motivated and be capable of working without supervision;
• Must be able to handle problems, make sound decisions and exercise empowerment process;
• Must exhibit behavior consistent with core values;
• Must practice good hygiene;
• Must be a team orientated individual with good interactive skills;
• Must adhere to established standards for food quality and portion control;
• Excellent communication skills