Kitchen 1st Cook -Chelsea Hotel- Toronto

Langham Hospitality Group; Canada; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading hospitality firm in Canada seeks an experienced culinary professional to prepare high-quality food and maintain safety and sanitation standards. The ideal candidate will have at least 6 years of culinary experience, along with a Food Handler’s Certification and Red Seal. Strong knife skills, an ability to monitor food quality, and effective communication with guests are essential. Join our team to contribute to exceptional dining experiences and thrive in a supportive environment.

Qualifications

• Minimum 6 years culinary experience required.
• Understanding and ability to prepare various cooking methods.
• Ability to stand for 8 hours and lift up to 50 lbs.

Responsibilities

• Prepare food items as per quality and presentation standards.
• Monitor food production levels to optimize quality.
• Ensure all food is handled safely and stored properly.

Skills

Culinary experience

Knife skills

Food handling safety

Interpersonal skills

Effective communication

Education

Food Handler’s Certification

Red Seal or equivalent

Formal culinary training

Job description

Principal Responsibilities

• Comply with all Hotel and Departmental procedures and policies.
• Expedite and participate in the food preparation for outlets, banquets, specific functions and catering.
• Prepare food items in accordance with standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions.
• Participate in the set‑up of culinary stations ensuring sufficient mise‑en‑place to meet the requirements and timelines of service.
• Participate in the operation of banquet and outlet functions, including buffets and food stations.
• Review Banquet Event Orders (BEOs) and food inventory to ensure production requirements are met.
• Assist in the completion and distribution of daily requisitions, order requests, wastage sheets and other paperwork as required.
• Provide guidance and training to 2nd Cooks and Kitchen Helpers.
• Assist in the testing and writing of recipes and menus.
• Notify culinary management of ingredient spoilage, wastage and shortages.
• Utilize hotel and external training as provided.
• Perform other tasks as assigned by management.

Key Result Areas

Business

• Monitor food production levels to optimize food quality and limit wastage.
• Review daily Banquet Event Orders (BEOs) and food inventory to ensure production requirements are met.

Customer Satisfaction

• Ensure positive customer service by communicating with guests in a clear, friendly and helpful manner.

Process Improvement / Productivity

• Ensure all food is handled and stored safely in accordance with established health codes and prevent the spoiling and contamination. Rotate food in storage using FIFO principals.
• Maintain sanitation pails and wipes at each work station. Follow principles of sanitation and safe food handling including time and temperature controls and the prevention of cross contamination.
• Perform all tasks in a safe manner. Follow all safety provisions including the use of guards and personal protective gear. Do not engage in any equipment‑related activity without sufficient training.

Report all health and safety hazards and concerns to culinary management.

Academic and Working Qualifications

Working Experience

• Minimum 6 years culinary experience is required.
• Previous experience is a prerequisite for specialized positions including pastry, grade‑manage and banquet, production.
• Understanding of and ability to prepare foods using various cooking methods including roasting, sautéing, grilling, frying, poaching and steaming is required.
• Advanced knife skills, including the ability to clean, cut, core, peel, and portion fruits and vegetables are required.
• Basic knife skills including the ability to butcher, trim and portion proteins are required.

Knowledge

• Basic math skills required.

Education

• Food Handler’s Certification is required.
• Red Seal or equivalent is required.
• Formal culinary training is required.

Soft Skills

• Excellent interpersonal skills are required.
• Positive attitude and a willingness to learn are required.

Language

• Ability to communicate effectively (written & verbal) in English is required.

Physical Requirements

• Must be able to stand for 8 hours per shift.
• Must be able to perform such tasks as: bending, storing, kneeling, carrying, moving and pushing goods up to 50 lbs.
• Must be able to work with small and sensitive equipment (knives) requiring fine finger dexterity.