COMPANY OVERVIEW

Hilton Vancouver Metrotown is Burnaby’s leading full-service hotel, dedicated to providing exceptional experiences for both business and leisure travelers. Our mission is to create memorable stays through world-class service and a commitment to our team members’ growth and well-being.

SUMMARY

Team Members at Hilton Vancouver Metrotown will play a vital role in delivering outstanding dining experiences to our guests. The First Cook is essential in upholding our commitment to quality service and culinary excellence, contributing significantly to our mission of hospitality.

QUALIFICATIONS

• Proven experience in food preparation and cooking within a restaurant or hotel setting.
• Must have completed a Culinary Arts Program Diploma/Certificate or equivalent experience.
• Minimum of 5 years of cooking experience in a hotel or stand-alone restaurant is preferred
• Food Safe Level I certificate is required and Food Safe Level 2 is an asset.
• Team player, innovative and a self-starter, able to work independently and effectively as required in a multi-tasked environment
• Flexibility to work both AM and PM Banquet Shifts & PM Line Coverage Shifts
• Strong knowledge of food safety practices and regulations.
• Ability to work efficiently in a fast-paced environment.
• Excellent communication skills and customer service orientation.

• Support the kitchen team in the production, preparation, and presentation of food items for the various outlets - Restaurant, Lounge, In Room Dining and Catering facilities.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage as per brand standards.
• Monitor the quality and quantity of food that is prepared.
• Observe and follow the established company and department safety procedures
• Prepare and serve food items according to established recipes and standards.
• Ensure all food handling procedures comply with safety regulations.
• Maintain cleanliness and organization of the kitchen and dining areas.
• Uphold high standards of food quality and presentation.
• Other duties as assigned