Cook - Lead Line

Hyatt Hotels; Ottawa; On-site; CAD 35,000 - 55,000; Full time

Job summary

Ein etabliertes Unternehmen im Gastgewerbe sucht einen engagierten Line Cook, der die Zubereitung und Präsentation kulinarischer Angebote unterstützt. In dieser Rolle arbeiten Sie unter der Anleitung erfahrener Köche und meistern fortgeschrittene Kochtechniken. Sie sind verantwortlich für die Einhaltung hoher Lebensmittelqualitätsstandards und die effiziente Organisation der Küche. Wenn Sie eine Leidenschaft für das Kochen haben und in einem dynamischen Umfeld arbeiten möchten, ist dies die perfekte Gelegenheit für Sie, Ihre Fähigkeiten weiterzuentwickeln und Teil eines großartigen Teams zu werden.

Qualifications

• Mindestens 3 Jahre Erfahrung als Koch in einem gehobenen Restaurant.
• Ausgezeichnete organisatorische Fähigkeiten zur Verwaltung mehrerer Aufgaben.

Responsibilities

• Vorbereitung und Präsentation von Speisen unter Anleitung erfahrener Köche.
• Zusammenarbeit mit dem Küchenteam zur Gewährleistung eines reibungslosen Ablaufs.

Skills

Kochen

Organisation

Zeitmanagement

Lebensmittelsicherheit

Kommunikationsfähigkeiten

Education

Diplom in Kochkunst

Job description

Overall function

The Line Cook (Cook 5) actively contributes to the preparation and presentation of culinary offerings under the guidance of experienced chefs. Reporting to the Culinary management, the role involves mastering intermediate cooking techniques, ensuring kitchen efficiency, and maintaining high standards of food quality.

Main Duties

Administration:

• Collaborate in executing culinary tasks efficiently, adhering to policies and procedures
• Assist in maintaining accurate records related to food preparation, inventory, and kitchen activities.

Operational:

• Master and execute intermediate cooking techniques, following recipes and presentation standards set by the Culinary Department.
• Participate in the preparation of ingredients, cooking, and assembly of dishes as directed by supervisory chefs for the breakfast and dinner service.
• Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.

Personnel:

• Work collaboratively with Culinary Department staff to ensure smooth kitchen operations.
• Support and mentor Entry-Level cooks and other junior staff as needed.
• Foster a positive and professional kitchen environment through effective communication and teamwork.

Other Duties:

• Adapt to changes in culinary tasks dictated by kitchen requirements, industry standards, and hotel policies.
• Adhere to the hotel's rules and regulations and attend training sessions as required.
• Perform any other reasonable duties and responsibilities as assigned by the Sous Chef or other supervisory personnel.
• Assist in the execution of special events and promotions.
• Ensure compliance with health and safety regulations and food handling standards.
• Carry out any other duties and responsibilities as assigned.
• To maintain a high standard of personal appearance and food safety hygiene and adhere to the hotel and department grooming standards.
• To read the hotel’s Employee Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To comply with Ontario and Ottawa legislation
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.
• To attend training sessions and meetings as and when required.
• Perform any other reasonable duties and responsibilities as assigned by Culinary leadership

Uniform:

• Maintain a neat and professional appearance in accordance with the hotel's grooming standards.
• Wear the provided uniform and name tag during working hours.

Health and Safety:

• Follow all employees follow safety procedures and practices.
• Adhere to Culinary departmental Emergency Procedures/Safety Manual.
• Have an active Food Handling Certificate

• Qualifications:

  • Proven experience as a Line cook or similar role in a high-volume, upscale restaurant or culinary establishment for at least 3 years.
  • Excellent organizational and time management abilities to effectively manage multiple tasks and priorities.
  • Solid understanding of food safety standards, sanitation guidelines, and regulatory compliance.
  • Strong communication and interpersonal skills to collaborate effectively with team members, management, and external stakeholders.
  • Diploma or degree in Culinary Arts or a related field is preferred.

  Physical Requirements
  While performing the duties of this job, the employee is regularly required to sit; stand; bend; walk; use hands or finger; or feel objects, tools or controls; lift equipment (up to 20 lbs); talk and hear. Medium work - Exerting up to 20 lbs of force occasionally, and/or 20 lbs of force frequently or constantly to lift, carry, push, pull or otherwise move objects. This position also deals with fire and working in a hot environment on a daily basis.