- Be Great at What You Do -- If the Lead Cook, you are a role model in the kitchen for all other staff and have mastered their jobs and are able to train or assist them as needed. If a 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 a 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 is 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.
- At least 1 year of cooking experience in a hotel or related field
- Culinary training in a college program preferred
- High School diploma or equivalent required
- Breakfast & Banquet experince
- Long hours sometimes required
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
- Able to work in variable noise levels
- In and out of refrigerators/freezers with some frequency
- Near Vision - The ability to see details at close range
- Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English
- Must be able to evaluate and select among alternative courses of action quickly and accurately
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
- Must work well in stressful, high pressure situations
- Must maintain composure and objectivity under pressure
- Comprehend and follow recipes
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
- Mathematical Reasoning - Must be able to work with and understand basic arithmetic functions
- Approach all encounters with guests and employees in a friendly, service oriented manner
- Maintain regular attendance as required by scheduling which will vary according to the needs of the hotel
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
- Comply at all times with Hotel standards and regulations to encourage safe and efficient hotel operations
- Assume daily responsibilities according to schedule and business needs
- Preparation of Outlet, Banquet and any other food requirements
- Requisition 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 required is reported to Kitchen Management
- Ensure strict control of waste/portion and help to control food quality and cost using standard recipe methods
- Design specials for the day when required
- Must comply with requests from departmental managers
- Ensure compliance with all local liquor laws, and health & sanitation regulations
- Ensure departmental compliance with standard operating procedures
- Must be able to perform all restaurant/ lounge duties / room service
- Be up to date on all guest services, promotions and events in the Hotel
- Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention
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Cook 3 - Halifax, Canada - New Castle Hotels & Resorts
Description
Job 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. With over 24,000 sq ft of well-appointed function space, we are able to cater any event's need.
We are passionate professional hoteliers dedicated to the art of hospitality Our 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.
Cook 3- The Westin Nova ScotianThe 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 Cook 3 you will:
Location Photo
Location Website
Requirements
Position Summary: The primary function of the Line Cook III 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.
Accountabilities: The Cook III is responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen.
Education & Experience:
Physical Requirements:
Mental Requirements:
Duties & Functions
Essential:
Additional Job Details
Wage Scale
