Cook 1 - Ottawa, Canada - Courtyard by Marriott Ottawa East

Courtyard by Marriott Ottawa East

Verified Company

Ottawa, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Position:
Cook 1

Status:
Part Time / 2 Vacancy for weekdays/weekends, evenings. Must be flexible

Report to:
Executive Chef, Executive Sous Chefs, Chef de Partie

Main Function:
Responsible for all food preparation and service. Perform tasks working independently and as an effective team member on larger projects, requiring little supervision. Assemble a team and act as Team Leader on large group tasks. Clean, organize, and maintain all food preparation and storage areas.

Qualifications:

Secondary School Diploma or Equivalency
5 years of experience in a hotel, banqueting or restaurant environment
Food Handler's Certification or equivalent Safety and Sanitation training
Ontario "Red Seal" Journeyman's Trade certification, or equivalent; acquired or in progress.

Key Skills:

Effective and enthusiastic team player
Ability to guide a team towards completion of a large complex task
Good knife skills
Ability to do standard arithmetic
Knowledge of standard measurements and conversions
Knowledge of advanced cooking technique including butchery and sauce making
Must possess strong organizational and time management skills
Must possess a positive attitude towards working and learning
Ability to read, write, and understand English

Physical/Environmental Requirements:

Work at full pace in a hot and humid environment
Work at full pace in a Cold/Refrigerated/Freezer environment
Frequent ascent/decent using stairs carrying light loads (20lb)
Able to regularly lift 30lb (13.7kg) and occasionally lift 50lb (22.7kg)
Able to push/pull/steer _fully loaded_ wheeled plate trucks, wheeled rackandroll trucks, and wheeled queenmary product trucks. Up to 200 prepared plates, or loads up to 400lb (185kg)
Able to lift and maneuver loads up to 20lb (9.7kg) above the shoulder and below the waist
Able to stand 100% of the shift
Willingness and ability to work evenings, weekends, and as needed paid hours occasionally in excess of 8hr/day, 5days/week
Occasionally perform duties outside the building

Key Standards:

OCEC adheres to and conveys a philosophy that supports dignity, privacy, independence, choice, and individuality of employees and guests.
Grooming: All employees are required to be clean and well groomed, and must adhere to all uniform standards. Employees are to be in _full uniform_ prior to signing in and will practice good hygiene at all times. Jackets, aprons, Toque, and bar towels are supplied. The Employee is responsible for having clean black pants, Black socks and cleaned and polishable black shoes (safety toe is recommended but not required)
Planning: All Employees are required to participate in daily and weekly production planning. Contracts will be posted and all employees need to be aware of upcoming business levels
Purchasing: All employees are required to assist purchasers in tracking stock products. Using implemented system to notify purchaser of low/missing stock
Receiving/Storage: All employees are required to participate in proper storage of all product, ensuring proper First-InFirst-Out stock rotation, and maintaining organization and cleanliness of all storage areas on a daily basis
Food Standards: Wherever possible all products will be prepared according to standard recipes. ALL GUEST REQUESTS WILL BE ACCOMODATED during normal business hours (within reason)
Cleanliness/Sanitation: All employees will follow a Clean-AsYou-Go policy to ensure sanitation levels are maintained, and are jointly responsible for daily maintenance of the kitchen and storage areas

Duties/Responsibilities:

This is a leadership role within the kitchen, and the employee will act as a rolemodel and trainer for junior employees at all times. When a Manager or CdP is not present in the kitchen, the employee will take leadership and responsibility for smooth flow of production
Sign in and out in full uniform on time and prepared for work
Check Prep List, and Function Sheets for daily assignments and to ensure accuracy of production
Check miseenplace/prep for completed tasks
Assemble necessary equipment/product for tasks as selected from prep list or as assigned by supervisor, ensuring quality and freshness of all ingredients
Take initiative and ensure timely and accurate completion of all prep duties
Ensure highest quality standards of all food prepared and served
Properly label, wrap, and store all completed prep, and extra stock to maintain freshness and ensure accuracy of distribution.
Check nextday setups to ensure accurate completion
Clean and sanitize all work areas, storage spaces and equipment according to proper sanitation procedures, monitoring junior employees' safety and sanitation practices
Take a strong role during service with any tasks needed to facilitate guest satisfaction
Assume independent responsibility for and team leadership in production and service of medium sized functions