Third Cook- Full Time

Markham Suites Hotel Limited; Markham; On-site; CAD 30,000 - 31,000; Full time

Job summary

Hilton Toronto/Markham Suites is seeking a Third Cook to prepare a diverse range of dishes for Food & Beverage outlets and banquets. The role involves following standardized recipes, assisting in menu planning, and maintaining high safety and quality standards in a fast-paced hotel kitchen.

Candidate should have a post-secondary diploma in Culinary Management, Food Safe Certification, and at least 1 year of cooking experience. English proficiency and flexibility with shifts are required.

Qualifications

• Post-secondary diploma in Culinary Management is required.
• Food Safe Certification is required.
• Minimum 1 year of cooking experience.
• Good command of English and ability to interpret recipes.

Responsibilities

• Works in food preparation for Food & Beverage outlets and Banquets.
• Assists in planning daily specials with Station Chef or Sous Chef.
• Ensures proper opening/closing procedures and cleanliness.
• Maintains freshness and quality of food items; follows safety guidelines.
• Sets up breakfast and buffets; replenishes hot and cold items.
• Performs other duties as assigned by the Executive Chef/Culinary Leadership Team.

Skills

English language proficiency

Teamwork

Education

Post-secondary diploma in Culinary Management

Food Safe Certification

Job description

The Third Cook is responsible for food preparation to provide the hotel with a large variety of food items meeting the needs for Food & Beverage Outlets and Banquet production areas.

Pay Scale:$21.58- $22.08 hourly

Job Type:Full Time

Key Responsibilities

• Works and assists in the food preparation for the Food & Beverage Outlets, including: Essence of Unionville, Absolute Lounge, Room Service, Banquets and Catering Facilities in pre-determined quantity as per instructions received from Station Chef.
• Participates in all food production for all F&B Outlets and Banquet production in accordance with standardized recipes and in pre-determined quantity as per instructions received from Station Chef or Sous Chef.
• Assists First Cook and Station Chef in planning daily specials and any other requirements.
• Ensures station opening and closing procedures are carried out to standard.
• Demonstrates a thorough understanding and knowledge of all food menu items, daily features and promotions.
• Performs basic food preparation - cooks, cuts, cores, peels, and cleans food items (i.e., vegetables).
• Performs daily checks of all food items to ensure freshness and quality standards.
• Ensures all food products are handled, stored, prepared and served safely in accordance with hotel Food Safety guidelines.
• Follows production sheets accurately.
• Actively prevents over production, spoilage and contamination of food items.
• Reports all deficiencies in kitchen equipment functionality and quality of food products to the Executive Chef in a timely manner.
• Tastes and evaluates food before serving to ensure that standards are met; consults with the Executive Chef if there are any concerns.
• Sorts, stores and/or moves food products and dry food accordingly.
• Ensures cleanliness of all work areas, equipment and utensils.
• Ensures compliance with all health and safety regulations and maintains a clean and safe working environment.
• Adheres to all of Hilton's policies, procedures and service standards.
• Consistently offers professional, friendly and proactive guest service.
• Actively shares ideas, opinions and suggestions in daily pre-shift briefings.
• Prepares food items designated to the assigned station in accordance with standards of quality, quantity control, taste and presentation.
• Sets up breakfast and themed buffets plus replenishes hot and cold items.
• Maintains the work area in a clean and safe manner.
• Assists in the food requisition process, as needed.
• Performs all other duties as assigned by the Executive Chef/Culinary Leadership Team.
• Physical demands: Excessive standing, walking, lifting and bending.

Job Requirement

• Post-secondary diploma in Culinary Management
• Food Safe Certification
• Minimum 1 year of cooking experience
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team
• Good command of English and be able to interpret recipes
• Must be flexible with shifts and hours. We do require candidates to be available on weekdays, weekends and holidays for both day shifts and evening shifts.
• Frequent lifting and carrying up to 50 lbs
• Physical Demands: Excessive standing, walking, lifting and bending.

Hilton Toronto/Markham Suites is an Equal Opportunity Employer and values diversity in the workplace. As such, all applicants will receive consideration for employment without regard to race, color, national origin, gender, age, religion, disability, sexual orientation, or any other status or characteristics protected by the Human Rights Code.

In accordance with the Accessibility for Ontarians with Disabilities Act, 2005, and the Human Rights Code, Hilton Toronto/Markham Suites will provide accommodations to applicants with disabilities through the recruitment, selection and/or assessment process upon request. If selected to participate in the recruitment and selection process, please inform Human Resources of the nature of any accommodation(s) that you may require.

We would like to thank all applicants for their interest, however, only those who are legally eligible to work in Canada will be considered and only those selected for an interview will be contacted.

This job posting is for an active existing vacancy in the Kitchen Department.