Growth-Minded Second Cook at a Premier Hotel

Hyatt Hotels Corporation; Toronto; Hybrid; CAD 31,000 - 39,000; Full time

Job summary

Hyatt Regency Toronto is hiring a Cook (2nd Cook) to prepare and cook food for the hotel, reporting to the Sous Chef/Executive Chef. The starting wage is CA$22.43 on probation, rising to CA$28.04 after probation, with a view to developing culinary skills across stations.

Minimum 2 years hotel kitchen experience and a post-secondary degree in Culinary Arts are required. Strong communication, organization, and teamwork are essential to ensure high-quality service and compliance with health

Qualifications

• Minimum of 2 years cooking experience in a hotel or related industry.
• Post secondary degree in Culinary Arts.
• Ability to communicate effectively with guests, employees and management.
• Good organizational and problem-solving skills.
• Good oral and written communication skills.
• Ability to lift weight up to 70 pounds.

Responsibilities

• Operating the station, serving and preparing products according to specifications or delegations, in an organized and cleanly kept work fashion.
• Food is not to be issued without the proper bills, requisition, banquet contracts or authorization by management.
• Communicates with other departments to plan production and co-ordinate activities.
• Prepares banquet food ensuring they meet standards of quality, quantity, taste and presentation.
• Carry out production as delegated.
• Cleans, peels, cuts and cooks a variety of meats, fish, vegetables and starches.
• Prepares and stores soups.
• Heats, tastes and adjusts seasoning of and serves staff food.

Skills

Effective communication

Organizational skills

Problem-solving skills

Education

Post secondary degree in Culinary Arts

Job description

Hyatt Regency Toronto is hiring a Cook (2nd Cook) to prepare and cook food for the hotel, reporting to the Sous Chef/Executive Chef. The starting wage is CA$22.43 on probation, rising to CA$28.04 after probation, with a view to developing culinary skills across stations.

Minimum 2 years hotel kitchen experience and a post-secondary degree in Culinary Arts are required. Strong communication, organization, and teamwork are essential to ensure high-quality service and compliance with health