Third Cook (Full Time )

• Maintain a positive friendly attitude while professionally servicing our guests to the highest standards
• Work respectably with other associates, guests and foods at all times
• 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
• Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards; Creativity in all areas of food preparation is essential
• Have full knowledge of all menu items, daily features and promotions
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Daily monitoring of food quality and ensure proper standards of food preparation rotation and storage
• Participate in a multi functional work environment
• To complete assigned work to hotel standards and to ensure area meets Occupational Health & Safety and Sanitation standards;
• Adhere to all health and safety standards and properly label, date and store items
• Liaises with the Kitchen Management team on a daily basis with concerns or suggestions;
• Maintains cleanliness of work station; Maintains clean work area, refrigerators and ensures rotation of inventory;
• Maintain a high level of professionalism and quality service
• Work conscientiously in assisting to control food quality, food cost, labour productivity and wastage
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Days & Evening Shifts required, must be flexible in scheduling based on business requirements
• Other duties as assigned by supervisor or team leader

EXPERIENCE, SKILLS, PHYSICAL AND EDUCATIONAL REQUIREMENT:

• Journeyman’s Red Seal Certificate of Qualification an asset and will be given preference
• Completion of 1st year commercial /marine cooking required
• 5 years experience in a similar high volume operation will be given preference
• Full knowledge of HACCP, FOOD SAFETY , FOOD ALLERGY AND WHMIS training and enforces these standards daily
• Must have or be able to obtain Food Safety Certificate
• Must have or be able to obtain Food Allergy / Gluten training
• Understanding of inventory and requisition process
• Must be able to understand Banquet Event Order (BEO) process
• Must have worked all areas of the classical kitchen brigade
• Must be well organized, self-motivated and be capable of working without supervision;
• Must be a team orientated individual with good interactive skills;
• Must be able to remain calm while working in a fast paced and high stress environment with good problem solving skills
• Must be able to handle problems, make sound decisions and exercise empowerment process;
• 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 exhibit behavior consistent with core values;
• Must practice good hygiene & sanitation safety.
• Must adhere to established standards for food quality and portion control;
• Must be honest, reliable and dependable;
• Excellent communication skills