First, Second - Vancouver, Canada - Sheraton Vancouver Wall Centre Hotel

Sheraton Vancouver Wall Centre Hotel

Verified Company

Vancouver, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

ABOUT US

The Sheraton Vancouver Wall Centre and The Westin Wall Centre, Vancouver Airport are dedicated to providing guests with exceptional quality, service, and value.

These guiding principles are evident with every check-in, bed made, or breakfast served.

You can see this commitment to quality in the physical properties of the hotels themselves; located in the heart of the city and at Vancouver's airport, surveying the magnificent natural elements that combine to make Vancouver one of the most beautiful cities in the world.

We are proud to be Vancouver built, Vancouver owned, and Vancouver run.

A wall is only as strong as those that build it. Our associates are brought together by the fundamental sense of self-worth they derive from helping others. While each person's talents are a credit, it is an individual's commitment to the group effort that creates excellence.

Our foundation is exceptional people, and our passion is supporting them to succeed and exceed. More so than experience or education, it is a unanimous enthusiasm that is most highly valued. For those who work hard and consistently display positive attitude and aptitude, the opportunities for growth are endless.

FIRST COOK - BANQUETS (CA$ CA$30.70 per hour)

RESPONSIBILITIES:

Assists the Executive Chef, Sous Chefs and Chef de Partie's.
Prepare all aspects of the food production for Banquets according to hotel standards and sanitation practices.
Prepare food items for customers using a quality predetermined method in a timely and consistent manner with the minimum of wastage possible.
Daily cleaning and inventory of walk in, storage and refrigerators for stock rotation and cleanliness.
Ensure all equipment in work area is properly cleaned after every use.
Report any equipment in need of repair to Chef immediately.
Logging fridge temperatures on a daily basis.
Train junior staff members on all kitchen practices and procedures.
Input in menu development is a necessity
Checking quality and receiving food orders when senior chefs are not present.
Perform other duties as necessary and assigned by Chef.

QUALIFICATIONS:

Red Seal Certificate highly recommended.
Must have Food Safe Level 1 and Level
Ability to obtain and or maintain any provincial and federal licenses, certificates and permits.
First Cooks are required to have a minimum of three years of experience in comparable 4 diamond hotels or restaurants.
Completion of a recognized culinary program.
Must be able to speak, read, write and understand English, a second language is an asset.
Must be able to work varying shifts between typically between 5am and 11pm but not exclusively.
Must have strong communication skills, both verbal and written.
A neat, clean, wellgroomed appearance as per hotel standards.
Must be able to lift/carry up to 25kg.

SECOND COOK - BANQUETS (CA$ CA$28.80 per hour)

RESPONSIBILITIES:

Prepare all aspects of the food production for Banquets, according to hotel standards and sanitation practices.
Prepare food items for customers using a quality predetermined method in a timely and consistent manner with the minimum of wastage possible.
Practice sanitation and safety daily to ensure total customer satisfaction.
Daily cleaning and inventory of walk in, storage and refrigerators for stock rotation and cleanliness.
Ensure all equipment in work area is properly cleaned after every use.
Report any equipment in need of repair to Chef immediately.
Perform other duties as necessary and assigned by Chef.
It is the responsibility of the associate to check their schedule.

QUALIFICATIONS:

Must have Food Safe Level 1 and Level
Red Seal Certification Recommended
Ability to obtain and or maintain any provincial and federal licenses, certificates and permits.
Second Cooks, ideally, but not ultimately, are required to have a minimum of three years of experience in comparable 4 diamond hotels or restaurants.
Completion of a recognized culinary program
Must be able to speak, read, write and understand English, a second language is an asset.
Must be able to work /opening shift/ mid shift/closing shift
Must have strong communication skills, both verbal and written.
A neat, clean, wellgroomed appearance as per hotel standards.
Must be able to lift/carry up to 25Kg.

THIRD COOK - BANQUETS (CA$ CA$28.00 per hour)

RESPONSIBILITIES:

Prepare all aspects of the food production for banquets, according to hotel standards and sanitation practices.
Prepare food items for customers using a quality predetermined method in a timely and consistent manner with the minimum of wastage possible.
Practice sanitation and safety daily to ensure total customer satisfaction.
Daily cleaning and inventory of walk in, storage and refrigerators for stock rotation and cleanliness.
Ensure all equipment in work area is properly cleaned after every use.