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    Full Time First Cook - Ottawa, Canada - Brookstreet Hotel

    Brookstreet Hotel
    Brookstreet Hotel Ottawa, Canada

    3 days ago

    Default job background
    Full time
    Description

    Reports to: Executive Chef

    Work Location: Brookstreet Hotel and the Marshes Golf Club

    Supervise 2nd Commis, 3rd Commis and Stewards

    Duties Include (but are not limited to):

  • Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items following standards in a timely and efficient fashion to ensure no interruption to guest service.
  • Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met
  • Keeps work station clean and organized, including fridge's/freezers, countertops, and stove tops
  • Prepares banquet menus ensuring they meet standards of quality, quantity, taste and presentation.
  • Ensures that station opening and closing procedures are carried out to standard
  • Keeps overproduction and food waste to a minimum, ensuring proper rotation, labeling, and storing of food to reduce food cost expense.
  • Will operate all kitchen equipment and conduct themselves with safety in mind at all times
  • Ensures that all food products are handled, stored, prepared, and served safely following hotel and government Food Safety guidelines
  • Report any deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous Chef on time
  • Complete other job-related duties as assigned by your supervisor
  • Assumes responsibility for the basic operations of his/her station for short periods when required in the absence of the Chef de Partie/Sous Chef

    • The Ideal Candidate:

  • A minimum of 3-4 years of experience in a similar role.
  • Must have good communication and interpersonal skills.
  • Must be able to work flexible shifts.
  • Valid Food Handlers certification
  • Ability to work with and supervise other kitchen employees
  • Strong organization and leadership skills
  • Understanding of and ability to prepare foods using various cooking methods, including roasting, sautéing, grilling, frying, poaching, and steaming, is required.
  • Advanced knife skills are required, including the ability to clean, cut, core, peel, and portion fruits and vegetables.
  • Basic knife skills, including the ability to butcher, trim, and portion proteins, are required.
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