Third Cook at Easton's Group of Hotels Inc.

Vaughan, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

18 Jun, 26

Salary

19.39

Posted On

20 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Recipe Comprehension, Portion Control, Waste Minimization, Cleaning, Organization, Equipment Reporting, Inventory Management, Stocking, Teamwork, Quality Service, Communication, Attention To Detail, Ability To Work Under Pressure, Fast Paced Environment, Reading

Industry

Hospitality

Description

Looking for a career change? Join one of Canada’s most successful and multicultural Hospitality companies, that strives to take your talent to the next level. With 20 hotels owned and managed by Easton’s Group of Hotels, and a further 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. As a company, we strive to provide exceptional benefits, perks, and growth opportunities to all our employees. If you have a passion for exceptional service delivery, are results driven and appreciate the recognition, Easton’s is your career partner of choice. At Easton’s, we are committed to fostering an inclusive workplace where every individual feels valued, respected, and empowered to contribute. We believe that inclusion strengthens our teams, drives innovation, and enables us to achieve our vision while creating opportunities for everyone to thrive. About the Hotel SpringHill Suites by Marriott has 175 rooms, owned and operated by Easton's Group of Hotels. conveniently located near top attractions in Ontario, including Canada's Wonderland, Vaughan Mills Mall and York University. Benefits * Discounts on GYM Membership * Discounts on Home and Auto Insurance * Perkopolis discount * Employee Social Events * On-Site Parking * Career Development * Hotel Discounts at Marriott properties JOB OVERVIEW Prepare cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. DUTIES AND RESPONSIBILITIES * Prepare salads, sandwiches, cold food entrees and other prepared foods according to portion and quality standards specified in recipes. Control food usage to minimize waste. * Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis. * Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Report all unsafe or malfunctioning equipment to supervisor. * May maintain supplies and equipment (trays, china, silver and condiments) for service at the station areas. * Advise supervisor of low inventory items and problems related to equipment, food quality, portions, etc. * Perform receiving and inventory duties as specified by supervisor; stocks supplies as requested. * Assist cooks and may assist stewards during peak activity periods. * Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services. * Ability to comprehend and follow recipes. * May assist with other duties as needed. * Perform other duties as assigned. In carrying out your duties you will follow all Company and Brand Standards QUALIFICATIONS AND REQUIREMENTS * Basic reading, writing and math skills and some prior food preparation experience preferred. * Friendly and hospitality focused * Attention to detail * Ability to work under pressure in a fast paced environment * Carrying items up to 50 pounds

Responsibilities

The Third Cook is responsible for preparing cold food items such as salads, sandwiches, and cold food entrees according to specified quality and portion standards while minimizing food waste. This role also involves maintaining a clean kitchen, reporting equipment issues, assisting cooks and stewards during peak times, and promoting teamwork.