Second Cook (Part Time)

Hyatt Regency; Toronto; On-site; CAD 30,899 - 38,627; Part time

Job summary

Hyatt Regency Toronto is seeking a Cook (2nd Cook) to prepare and cook food for the hotel, with part-time, weekend availability. The role reports to the Sous Chef/Executive Chef and is in Kitchen/Culinary.

Starting wage on probation is CA$22.43 and increases to CA$28.04 after probation, reflecting progression within the hotel’s culinary team. The position emphasizes safe food handling and strong teamwork in a fast-paced environment.

Qualifications

• Minimum 2 years cooking experience in a hotel or related industry.
• Post secondary degree in Culinary Arts.

Responsibilities

• Operate the station, serving and preparing products according to specifications or delegations, in an organized and clean work routine.
• Prepare banquet food ensuring they meet quality, quantity, taste and presentation standards.
• Assist in controlling food costs by using up leftover food and following storage and rotation procedures.
• Maintain a clean and safe workstation, and communicate deficiencies or discrepancies to supervisors.

Skills

Effective communication

Organizational skills

Oral and written communication

Physical strength

Education

Post secondary degree in Culinary Arts

Job description

Summary

Do you want to make a difference in the lives of those around you, be part of something bigger, and love where you work?

Organization

Hyatt Regency Toronto

About the Job

Responsible for the preparation and cooking of food for the hotel

Job Details

• Job Title: Cook (2nd Cook)
• Reports To: Sous Chef/Executive Chef
• Department: Kitchen/Culinary
• Availability: P art Time, Flexible (available over weekends)

Starting Wage for the position will be CA$22.43 on probation and will increase to CA$28.04 after probation

Qualifications

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

Daily Tasks

• 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.
• Checks refrigerators for supplies.
• 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.
• Ensure that all MEP required is up to date prior to days off.
• Be aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
• Assists in controlling food costs by using up left over food and following procedures for storage and rotation.
• Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment.
• Cleans an assigned refrigerator, wiping down shelves and mopping the floor.
• Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, people, hotel and departmental variations
• Maintain awareness of product specifications to create a secondary quality checkpoint as stocks are put away.
• To refine and expand their culinary knowledge and skills by applying themselves to gain experience from all stations.
• Developing personal culinary style within the specifications of the hotel and its standards.
• Practical emphases must be applied to organization, prioritization, attitude and commitment.
• Be aware of the tasks of the 2 nd Cook whereby information, experience can be absorbed strong with experience which will aid in promotion.
• Active participation in requisitioning, receiving and storage of products and mise en place. Inquiring about unknown products/production.
• Be pro-actively upgrading professional skills by questioning, inquiring and involvement in the operations.
• Complete adherence to board of health regulations and food safe.
• Perform o ther tasks as assigned by the Management.

Hyatt Regency Toronto is dedicated to offering employment accommodation in compliance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. If contacted for a job opportunity, please inform the Human Resources department if you require accommodations.