Thompson Cook

Hyatt Hotels Corporation; Thompson; On-site; CAD 35,000 - 45,000; Full time

Job summary

A luxury hotel chain in Canada is seeking a Cook 2 to provide high-quality food and service in a fast-paced kitchen environment. The ideal candidate will have good communication skills, intermediate culinary skills, and 1-2 years of professional cooking experience. Responsibilities include food preparation, station maintenance, and training new colleagues. This role requires flexibility to work weekends and holidays, ensuring an exceptional dining experience for guests.

Qualifications

• 2 years of previous line experience preferred.
• Candidate should be able to perform all basic cooking skills.
• Must be able to work weekends and holidays.

Responsibilities

• Execute assigned service period with high-quality food.
• Prepare quality food and pleasing presentations.
• Clean your station thoroughly at the end of your shift.
• Train new colleagues on station and menu items.

Skills

Good communication

Intermediate culinary skills

Ability to work in a fast-paced environment

Basic cooking skills

Education

Culinary degree or related hotel experience

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service, with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity.

Cook 2 requires good communication and intermediate culinary skills. The desired cook candidate will have 1-2 years professional cooking experience with a good working knowledge or understanding of cooking ingredients and procedures and kitchen best practices.

Responsibilities:

• Execute assigned service period, focusing on high-quality and timely food, while maintaining station and work area.
• Prepare quality food and pleasing presentations, meeting food handling and quality assurance standards.
• Set up your station as specified in a timely manner, tasting to ensure quality of all mise en place; take ownership and actively fix problems.
• Ensure all prep is done before the start of service and communicate any needs to a manager if unable to finish in time.
• If you see a pile-up of dishes in the dish station while a steward is not on duty, jump in and lend a hand.
• Clean your station thoroughly at the end of your shift and promptly move dirty dishes to the dish station; duties include, but are not limited to, flipping pans, discarding old mise en place, scrubbing surfaces and equipment, replacing foil, vacuuming and rolling up rugs, sweeping floors and under equipment, scrubbing and mopping floors, taking out trash, and ensuring all equipment is turned off properly and put away.
• Fill out accurate prep lists for station mates and the prep team.
• Perform other tasks, including cross‑training, as directed.
• Train new colleagues on station and menu items.
• All other duties as assigned by leadership.

Qualifications

• Refined verbal communication skills.
• 2 years of previous line experience preferred.
• Culinary degree or related hotel experience is preferred.
• Candidate should be able to perform all basic cooking skills.
• Able to work single station in the kitchen.
• A true desire to satisfy the needs of others in a fast‑paced environment.
• Ability to stand for long periods of time.
• Must be able to work weekends and holidays.