Cook 1- The Westin Nova Scotian - Halifax, Canada - New Castle Hotels

New Castle Hotels

Verified Company

Halifax, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

The Westin Nova Scotian, in the Halifax Seaport District, offers travellers a relaxing retreat with stunning views of Halifax Harbour as well as a central location to an array of restaurants, nightlife, and attractions.

Our modern, upscale rooms and suites offer luxurious accommodations with contemporary amenities.

We are passionate professional hoteliers dedicated to the art of hospitalityOur team members are dedicated to providing exceptional personalized service to our guests; our dedication to the customer shows in everything we do.

We put people first We take care of our associates who in turn take care of the customers.
Our customers are our associates, guests, owners, investors and communities. Mutual respect is at the heart of every customer exchange.

**1st Cook

The Westin Nova Scotian**The Executive Chef envisions and you bring his creations to life it might be breakfast, lunch dinner or a grand banquet but you know how to get it right and take great pride in your abilities as a Cook. The kitchen can be full of action and activity but you thrive in such an environment, always working safely and following the established protocols. You are a professional knowing how much to order to stay in budget, how much to prepare based on the house count, how to keep a clean and how to handle food safely. The Chef has a great kitchen team and you are someone who contributes to that greatness

(be it as Lead Cook, Line Cook, Pantry/Prep Cook, Breakfast Cook, etc.) while always learning new skills and developing your expertise.

In the role of

1stCookyou will:

-
Be Great at What You Do

If the Lead Cook, you are a role model in the kitchen for all other staff. You have mastered their jobs and are able to train or assist them as needed. If the Line Cook, you know how to prepare delicious high quality food for restaurant and/or banquet guests based on established guidelines and do so every day. If the Pantry / Prep Cook, you are responsible for all cold food items prepared in the kitchen, such as salads, cold appetizers, desserts, sandwiches, salad dressings, etc., so you have a major contribution to every meal. And, if the Breakfast Cook, you help our guests start their day with a hot meal and a smile an important job.

-
Be a Team Player

The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy.

-
Be an Everything Clean and Organized Fanatic

Professional Cooks know how to keep a work area clean and organized, following all sanitation and safe food handling procedures at every step.

-
Be a Safety & Security Agent - following your hotel's established safety and security policies & procedures. Anticipate problems and ask for management assistant as needed.

Requirements:

The primary duty of the 1st Cook is to prepare high quality food to order for guests based on established guidelines, keep work area clean and organized and conduct his or her self in a positive professional manner.

QUALIFICATIONS:

Culinary Journeyman Red Seal certificate required
Supervisory experience
Minimum of 5 years cooking experience 3 years as a 2nd Cook or 1 year as a 1st Cook.
Previous experience in Banquets, minimum of 3 years restaurant line cooking experience and knowledge of fine dining.
Knowledge of butchery of meats & fish and preparation of soups and sauces
Must be able to work in all areas of the line.
Must be able to work in high paced, stressful environment and maintain professional attitude.
Long hours sometimes required.
Long stretches between days off can be possible in high volume times.
In and out of refrigerators/freezers with some frequency.
Reliable transportation and valid drivers license required
Must be available to work a variety of shifts including evenings, weekends and holidays

DUTIES & FUNCTIONS:

Assume daily responsibilities according to schedule and business needs.
Preparation of Outlet, Banquet and any other food requirements.
Requisitioning of food, beverage and dry goods from the storeroom.
Check daily food requirements and prepare them accordingly.
Ensure that refrigerators, freezers, working areas and kitchen are kept clean.
Ensure that equipment is functioning, sanitized and that any maintenance is reported to Kitchen Management.
Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory.
Design specials for the day when required.
Must never say no to a guest request without offering an alternative.
Must avoid spreading gossip and talking negatively about the Hotel, Managers and coworkers.
Must comply with requests from departmental managers.
Attend appropriate meetings.
On a need basis: sweep, mo