Cook I - Banquet event cook

Autism Services; Regina; On-site; CAD 25,000 - 27,000; Full time

Benefits offered by this job

Gratuities

Job summary

DoubleTree by Hilton Regina is seeking a banquet kitchen team member to prepare and present high-quality dishes for our banquet events, reporting to the Executive and Sous Chefs with professionalism and creativity.

Candidates should have 2+ years of kitchen experience in a hotel or restaurant, strong knife skills, and Food Safe/WHMIS certification. Shift times include early mornings, with opportunities to lead junior staff and manage costs.

Qualifications

• 2+ years of kitchen experience in a hotel or restaurant setting.
• Strong knife and intermediate butcher skills.
• Calm and adaptable under pressure.
• Proven ability to lead by example and support junior staff.
• Excellent multitasking, communication, and teamwork skills.
• Food Safe and WHMIS certified.
• Passion for culinary arts and a desire to grow your skills.

Responsibilities

• Deliver consistently high-quality dishes with excellent presentation.
• Banquet Prep and stock stations, minimizing waste and spoilage.
• Support kitchen leadership with food handling, storage, and daily quality checks.
• Review daily catering and banquet functions with Sous Chefs.
• Maintain food safety standards (Food Safe, WHMIS, OHS).
• Assist with inventory and help manage food costs.
• Attend kitchen briefings and team meetings.
• Take on additional kitchen duties as needed.

Job description

$18.11-$19.75/hour starting wage Plus Gratuities

Employer Name: DoubleTree by Hilton Regina

Join Our Culinary Team & Make an Impact This Season! Reporting to the Executive and Sous Chefs, you'll be responsible for preparing and presenting high-quality dishes for our banquet events that exceed guest expectations with professionalism, efficiency, and a dash of creativity.

What You'll Be Doing:

• Deliver consistently high-quality dishes with excellent presentation
• Banquet Prep and stock stations, minimizing waste and spoilage
• Support kitchen leadership with food handling, storage, and daily quality checks
• Review daily catering and banquet functions with Sous Chefs
• Maintain food safety standards (Food Safe, WHMIS, OHS)
• Assist with inventory and help manage food costs
• Attend kitchen briefings and team meetings
• Take on additional kitchen duties as needed

What You Bring to the Table:

• 2+ years of kitchen experience in a hotel or restaurant setting
• Strong knife and intermediate butcher skills
• Calm and adaptable under pressure
• Proven ability to lead by example and support junior staff
• Excellent multitasking, communication, and teamwork skills
• Food Safe and WHMIS certified
• Passion for culinary arts and a desire to grow your skills

Candidates will be required to work early weekday mornings. Shift times will vary from 5am-11am or 8am -1pm