First Cook-CASUAL at Westmont Hospitality Group

St. John's, Newfoundland and Labrador, Canada -

Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

24.86

Posted On

06 Apr, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Menu planning, Food cost control, Staff training, Mentoring, HACCP, Food safety, WHMIS, Inventory management, Banquet production, Problem solving, Leadership, Sanitation standards, Communication skills, Team management

Industry

Hospitality

Description

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 full time permanent position. We offer an attractive wage and benefits package, 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. A Valid Open Work permit is required. Essential job functions include but are not limited to: * Maintain a positive friendly attitude and high level of professionalism while servicing our internal team and 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 and guests * Responsible for training of new employees; 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 * Must Lead by positive example and providing training / mentoring as required, to team members * 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; * Maintains cleanliness of work area; * Maintains clean refrigerators 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 re problems/concerns or suggestions; * Other duties as assigned * In Conjunction with Executive Chef, plans, costs and executes daily Restaurant specials EXPERIENCE, SKILLS, PHYSICAL AND EDUCATIONAL REQUIREMENT: * Must have a Journeyman’s Red Seal Certificate of Qualification * Must have minimum 10 years experience in a high volume operation * Must have worked all areas of the classical kitchen brigade * Experience in leading large volume banquet production an asset. * Must be able to understand BEO process * Full knowledge of HACCP, FOOD SAFETY AND WHMIS 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 * In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.

Responsibilities

The First Cook is responsible for food preparation, quality control, and the supervision of kitchen staff to ensure hotel standards are met. They also collaborate with the Executive Chef to plan, cost, and execute daily restaurant specials.