Steeped in history and built on the site of the old Fort William at the base of Signal Hill, the Sheraton Hotel Newfoundland blends elegance with the vibrant and colourful atmosphere of one of the oldest cities in North America. Our premier location overlooking St. John’s harbour, is just minutes from area attractions, boutique shopping and the legendary George Street entertainment district.
Our 301 modern rooms and suites offer our guests a relaxing retreat whether travelling on business or pleasure. With over 18,000 sq ft of well appointed function space, we can meet the needs of any event or conference.
We are passionate professional hoteliers dedicated to the art of hospitality! Our team members are committed to providing exceptional personalized service to our guests; our dedication to the customer shows in everything we do. We put people first!
Westmont is committed to being a leader in hospitality ownership and management focusing on delivering superior results for our Guests, Associates and Partners while adhering to high standards.
Westmont embodies the following Values:
- Entrepreneurial
- Ethical
- Flexible
- Family Oriented
- Creative
- Empowered
We are seeking a qualified 1st Assistant Cook to join our Culinary team.
This is a PART TIME position so the successful candidate would need to be available to work weekdays, weekends and holidays - morning and evening shifts - as well as have the flexibility to work overtime as business levels dictate.
We offer a competitive wage that is supplemented with gratuities. In addition, all employees can avail of hotel room discounts at all Marriott International Hotels.
Scope:
Assists in supervision of kitchen to ensure high quality of taste and appearance to satisfy guests, maximize food revenues and achieve revenues & exceptional service results.
Primary Responsibilities:
- Assists in training of new employees and development of existing employees.
- Cutting chopping, handling sharp and hot pots and plans
- Inspects cleanliness of kitchen and ensures compliance will all health related legislation and requirements.
- Ensures open and/or close duties are completed to standard by all kitchen employees.
- Must have a good knowledge of cooking meats and proteins
- Inventories and manages line food par stocks.
- Be a team player
- Responsible for the culinary operation in the absence of the Executive Chef and the Sous Chef, CDP
- Prepares meals in accordance with the portion and quality standards specified in recipes, controls food usage to minimize waste.
- Reports all unsafe or malfunctioning equipment to supervisor and follows up to ensure maintenance required is completed.
- Assists all Kitchen employees in their daily routine and job tasks.
- Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
- Provides a professional image at all times through appearance and dress.
- Sets the example
- Follows company policies and procedures
Note: Other duties as assigned by supervisor or management
Qualifications:
Education/ Experience: Completion of culinary apprenticeship program. High school with 2-3 years experience in high volume kitchen and banquets.
Certification and/or License Requirement: Food Safe, Serve Safe, First Aid
Skills:
Interpersonal communications.
Attention to detail.
Flair for creativity
Working Conditions:
Will be required to work days, nights, weekends and holidays.
Will be required to work in fast paced, stressful environment.
May be asked to work overtime.
At times, especially in summer months, temperatures rise causing the work environment to reach very warm temperature levels.
Will be exposed to common household cleaning supplies.
At times will be required to move and lift up to 50 lbs .
Long hours standing.
Physical/ Cognitive Activities:
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
The major responsibility in this position is to assist in the supervision of the kitchen as well as the preparation of food, therefore a significant portion of time is spent standing, speaking, listening, handling food and kitchen utensils and carrying or lifting.
The vast majority of time is spent cooking, handling food and working with kitchen equipment, typically while standing up.
