Second Cook-CASUAL at Westmont Hospitality Group

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

Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

23.24

Posted On

06 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Kitchen production, Menu planning, Food safety, HACCP, Inventory management, Line cooking, Food quality control, Team collaboration, Problem solving, Time management, Sanitation, WHMIS, Food allergy awareness, Recipe execution

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 Second Cook. This is CASUAL position. We offer an attractive wage and benefits package, in addition, uniforms, bi-weekly vacation, 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. The Role of the second cook is to have a sound knowledge of all areas of kitchen production. The focus is on the quality and safety of all food served to the highest standards of the Delta brand. Essential job functions include but are not limited to: * Maintain positive friendly attitude, high level of professionalism servicing our guests to the highest standards * Must be available 7 days a week and may require split shifts, including holidays and weekends * Responsible for breakfast, lunch and various dinner menu items both a la carte and buffet * Arrive to work as per schedule ready for work in proper uniform and in accordance to grooming policy * Work respectably with other associates, guests and foods at all times * Exceptional passion for food preparation presentation and service delivery * Responsible for ensuring proper levels of mis en place by monitoring changes to business levels * 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 * Participate in a multi functional work environment * To complete assigned work to hotel standards and to ensure area meets OH&S sanitation standards; * Maintains cleanliness of work area including cleaning refrigerators and ensures rotation of inventory; * Adhere to all HACCP 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 EXPERIENCE, SKILLS, PHYSICAL AND EDUCATIONAL REQUIREMENT: * Journeyman’s Red Seal Certificate of Qualification an asset and will be given priority * Complete understanding of all meal deliveries, specifically breakfast & lunch & dinner related menu items * Must have minimum 5 years’ experience in a high volume operation * Must have worked all areas of the classical kitchen brigade * Experience in line work with heavy volumes required * Must be highly organized & self-motivated * Must be able to work independently with minimum supervision; * Full knowledge of HACCP, FOOD SAFETY, Food Allergy and WHMIS and enforces these standards with all staff required * 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 * 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 be able to handle problems, make sound decisions and exercise empowerment process; * Must be able to understand BEO 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; * Must be able to read and execute established recipes as per standards * 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 Second Cook is responsible for high-quality food preparation and service across breakfast, lunch, and dinner menus in a high-volume hotel environment. They must ensure kitchen safety, sanitation, and inventory standards are met while working collaboratively with the kitchen brigade.