General Cook 2 Valhalla Hotel - Thunder Bay, Canada - Silver Hotel Group

Silver Hotel Group

Verified Company

Thunder Bay, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

General Cook 2:

***:

KEY RESPONSIBILITIES:

_ Reporting to the Executive Chef or their designate, the General Cook 2 will: _

Responsible for the general production of all menu items and efficient preparation and production of items determined by the daily BEO's
Assists with organizing the daily BEO's and participates in prep and production for all items as directed
Provide quality control and timely production for all required menu items and products
Responsible for basic mise en place, preparation, cooking, quality, quantity, presentation, and fast service of all items, including sauces, vegetables and farinaceous products.
Familiar with the operation of all kitchen equipment
Ensures production standards are they continually check for food quality, flavour and plating to ensure guest satisfaction.
Knowledge of preparation, roasting, grilling, poaching, and frying of meat, poultry, fish and vegetable products. Able to prepare soups and stocks as per specifications.
Prepare dishes for guests with food allergies or intolerances, or special requests
Exercise food cost controls by reducing wastage
Consult daily with the Chef concerning menus, specials, Banquets, special events and quantities to be produced and served, reports of any big quantities left over.
Able to prepare and cook full course meals, individual dishes and other food items independently or as part of a team.
Ensures that timely, high quality service is achieved, and prep levels are met and ready for the next service
Assists with ensuring that fridges are organized, product is rotated, storerooms are cleaned, and the dish area is organized
May assist with training new team members as requested
Sets an example to fellow team members in terms of job competence, organization, knowledge, and professionalism.
Identify and communicates any problems or areas of concern that arise and immediately reports them to the Chef or Sous Chef
Ensures the cleanliness and functioning of the kitchen working areas, including equipment and utensils. ensure quality and consistency of food, and attractive plating while limiting waste
Knowledge of specialized cooking equipment and food safety practices, safely prepare dishes for customers with food allergies or intolerances
Experience in high volume prep
Flexibility in working different areas of a hospitality kitchen; banquet functions, prep, line cook, fine dining, pastry, hot and cold sides
Respond to all guest inquiries, requests and concerns ensuring 100% guest satisfaction Maintain a friendly, professional and productive working relationship with coworkers and management from all departments
Understand and comply with all health and safety rules, regulations and laws. Report unsafe acts or hazardous conditions, report all workplace incidents/accidents or near misses,
Ensures all Personal Protective Equipment is worn as required
Attend and participate in all staff meetings
Cooperate with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction;
Perform any other duties as assigned by the Manager.

ENVIRONMENTAL FACTORS

Hotel and Hospitality Kitchen environment
Work varying shifts (morning, afternoon, evening, weekends and holidays);
Working in busy hotel kitchen environment;
Prolonged periods of standing and/or walking during peak operation periods;
Moderate to heavy level of physical effort;
A fast paced and everevolving industry with high demands to perform;
Frequent use of manual dexterity and gross motor skills with frequent use of bimanual dexterity and fine motor skills.
High level of sensory attention: sight and hearing.
Manual dexterity required to use kitchen equipment.
Interacts and communicates with hotel teams and public
Physical demands include, but are not limited to walking, standing, reaching, pulling, pushing and lifting up to 40 lbs. frequently
Must be able to move, lift, carry and place objects weighing less than or equal to 30 lbs without assistance, and in excess of 30 lbs with assistance;
Stand, or walk for prolonged periods across an entire work shift;
Reach overhead and below the knees, including bending, twisting, pulling and stooping;
Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and handeye coordination;
High level of sensory attention; sight and hearing
Interacts and communicates with hotel teams and public
Wears a uniform and able to represent a defined and high grooming standard.