Third Cook-CASUAL at Westmont Hospitality Group

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

Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

20.1

Posted On

06 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Menu knowledge, HACCP, Food safety, WHMIS, Inventory management, BEO process, Kitchen brigade, Problem solving, Team leadership, Sanitation, Food quality control, Portion control, Communication skills

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 Third Cook. This is CASUAL position. We offer an attractive wage and benefits package, benefit pension program for our Full Time Associates, 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 culinary experience. A Valid Open Work permit is required. POSITION DESCRIPTION: * Maintain a positive friendly attitude while professionally servicing our 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, 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 * Support & Motivate kitchen colleagues * Daily monitoring of food quality and ensure proper standards of food preparation rotation and storage * Participate in a multi functional work environment to include preparations for Banquets, Restaurant, Room Service & Lounge Service. * 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 re problems/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 * Evening< Day, weekends, Holiday Shifts * Other duties as assigned by supervisor or team leader EXPERIENCE, SKILLS, PHYSICAL AND EDUCATIONAL REQUIREMENT: * Journeyman’s Red Seal Certificate or qualifications an asset and will be given preference. * Completion of 1st year commercial /marine cooking will be given preference. * 5 years experience in a similar high volume operation will be given preference * Full knowledge of HACCP, FOOD SAFETY, Food Allergy and WHMIS and Food Safe required. * Understanding of inventory and requisition process * Must be able to understand 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 have the ability to motivate, train and lead team players; * Must exhibit behavior consistent with core values; * Must practice good hygiene; * Must adhere to established standards for food quality and portion control; * Must be honest, reliable and dependable; * 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 Third Cook is responsible for preparing and presenting high-quality food items for a la carte, buffet, and banquet menus while maintaining kitchen cleanliness. They must monitor food quality, inventory levels, and safety standards while collaborating with the management team to ensure efficient operations.