Full job description

ABOUT US

The Sheraton Vancouver Wall Centre and The Westin Wall Centre, Vancouver Airport are dedicated to providing guests with exceptional quality, service, and value. These guiding principles are evident with every check-in, bed made, or breakfast served. You can see this commitment to quality in the physical properties of the hotels themselves; located in the heart of the city and at Vancouver’s airport, surveying the magnificent natural elements that combine to make Vancouver one of the most beautiful cities in the world. We are proud to be Vancouver built, Vancouver owned, and Vancouver run.

A wall is only as strong as those that build it. Our associates are brought together by the fundamental sense of self-worth they derive from helping others. While each person’s talents are a credit, it is an individual’s commitment to the group effort that creates excellence.

Our foundation is exceptional people, and our passion is supporting them to succeed and exceed. More so than experience or education, it is a unanimous enthusiasm that is most highly valued. For those who work hard and consistently display positive attitude and aptitude, the opportunities for growth are endless.

THIRD COOK – BANQUETS KITCHEN

RESPONSIBILITIES:

• 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 of wastage possible.
• Practice sanitation and safety daily to ensure total customer satisfaction.
• Daily cleaning and inventory of walk in, storage and refrigerators for stock rotation and cleanliness.
• Ensure all equipment in work area is properly cleaned after every use.
• Must be able to work in varying temperature environments ranging from -18 degrees Celsius to 40 degrees Celsius.
• Must be able to walk/stand to up to 4 hours in length.
• Report any equipment in need of repair to Chef immediately.
• Perform other duties as necessary and assigned by Chef.
• It is the responsibility of the associate to check their schedule.

QUALIFICATIONS:

• Must have Food Safe Level 1 and Level 2.
• Food Safe Certification is required to be renewed every 2 years- individuals will be responsible for paying for their course.
• High school or equivalent education is required.
• Completion of a recognized culinary program highly recommended.
• Ability to obtain and or maintain any provincial and federal licenses, certificates and permits.
• Hotel and restaurant experience an asset.
• Must be able to speak, read, write and understand English, a second language is an asset.
• Must be able to work varying shifts.
• Must have strong communication skills, both verbal and written.
• Must be able to lift/carry up to 25kg.
• All employees must maintain a neat, clean, well-groomed appearance as per hotel standard.