You’re a perfect fit for the role our First Cook, if you welcome the challenge of creating and recreating culinary masterpieces for guests in Olio Restaurant and our banquet spaces. You enjoy preparing food to specific recipe standards, following safe food handling practices and respecting any dietary restrictions. You’re also a master at providing warm, genuine customer service to both guests and your fellow associates in all departments.

THE SUCCESSFUL CANDIDATE WILL HAVE THE FOLLOWING QUALIFICATIONS:

• Candidate must have knowledge of local health and safety and sanitation laws.
• Previous culinary experience in a high-volume food service operation.
• Good understanding of classical and modern cuisine, Banquet production and fine dinning
• Excellent written/verbal communication skills
• Must be available to work Weekends (Saturday & Sunday) and 1 weekday.
  The Sheraton Toronto Airport Hotel & Conference Centre is an equal opportunity employer committed to fostering a positive and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, colour, national origin, gender, age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law. Accommodations will be made available upon request for applicants with disabilities to enable them to participate in the selection process. If you require assistance or a reasonable accommodation in completing the application materials or any aspect of the selection process, please contact the Human Resources Department upon application.
  Job Types: Part-time, Permanent
  Pay: From $31.10 per hour

Benefits:

• Discounted or free food
• Flexible schedule
• On-site parking

Schedule:

• Evening shift
• Every Weekend
• Holidays
• Monday to Friday
• Weekends only

Application question(s):

• Are you available Thursday, Friday, and on weekends (Saturday & Sunday) evenings?

Experience:

• Cooking: 2 years (preferred)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In perso

• Assists in the delivery of foods to various banquet functions/rooms in a timely manner
• Verifies stock of food items and submits new requisitions to order supplies for the assigned station ensuring the right quantities are requested according to planned activities
• Prepares stocks, sauces, soups
• Cleans and prepares protein items like meats, poultry and seafood
• Assists in design and implementation of pre-approved daily specials
• Leads Second and Third Cooks during daily operations
• Prevents over production and waste
• Maintains established Mise-en-Place par levels to ensure efficient food production throughout shift
• Ability to work any station below classification as needed
• Conducts checks to ensure Mise-en-Place is fresh, dated and stored properly according to standards
• Prepares menu items according to recipe standards
• Reports any concerns with product, equipment or associate performance to kitchen management team
• Adheres to local health, safety and fire procedures and laws
• Works clean and maintains a neat and organized station
• Handles guest concerns, compliments and suggestions in a professional informed manner
• Complies with all hotel and Kitchen policies and procedures
• Undertakes special projects and other duties as assigned