Full job description

FIRST COOK

What’s in it for you:

Do you exude enthusiasm for hospitality and have a passion for working with a team to deliver world class exceptional customer experiences? If so, explore what we have to offer!

Benefits and Perks:

• Explore Travel Program
• Ongoing Associate Appreciation Events

What your day will look like:

· Assists the Executive Chef, Sous Chefs and Chefs de Partie

· Prepare all aspects of the food production for Banquets according to hotel standards and sanitation practices.

· Prepare food items for customers using a quality pre-determined method in a timely and consistent manner with the minimum possible wastage.

· Daily cleaning and inventory of walk-in, storage and refrigerators for stock rotation and cleanliness.

· Ensure all equipment in the work area is properly cleaned after every use.

· Report any equipment in need of repair to the Chef immediately.

· Logging Fridge Temperatures daily.

· Train junior staff members on all kitchen practices and procedures.

· Input in menu development is a necessity.

· Check quality and receiving food orders when senior chefs are not present.

· Perform other duties as necessary and assigned by the Chef.

Your experience and skills include:

· A Red Seal Certificate is highly recommended

· Must be Food Safe Certified

· Ability to obtain or maintain provincial and federal licenses, certificates and permits.

· First Cooks are required to have a minimum of three (3) years’ experience in comparable 4 diamond hotels or restaurants.

· Completion of a recognized culinary program

· Must be able to speak, read, write and understand English, a second language is an asset.

· Must be able to work opening shift/mid shift/closing shift

· Must have strong communication skills, both verbal and written.

· A neat, clean, well-groomed appearance as per hotel standards.

· Must be able to lift/carry up to 25kg