1st Cook - FT - Chelsea Hotel - Toronto

Langham Hospitality Group

1d • Onsite

About The Position

The 1st Cook prepares food to specific recipe standards following safe food handling practices. Provides customer service in various outlets including buffets and food stations. Assists in managing station food preparation to meet the demands of service. Provide training and direction to 2nd Cooks and Kitchen Helpers.

Requirements

• Minimum 6 years culinary experience is required.
• Previous experience is a prerequisite for specialized positions including pastry, garde manage and banquet, production.
• Understanding of and ability to prepare foods using various cooking methods including roasting, sautéing, grilling, frying, poaching and steaming is required.
• Advanced knife skills, including the ability to clean, cut, core, peel, and portion fruits and vegetables are required.
• Basic knife skills including the ability to butcher, trim and portion proteins are required.
• Basic math skills required.
• Food Handler’s Certification is required
• Red Seal or equivalent is required.
• Formal culinary training is required.
• Excellent interpersonal skills are required.
• Positive attitude and a willingness to learn are required.
• Ability to communicate effectively (written & verbal) in English is required.
• Must be able to stand for 8 hours per shift.
• Must be able to perform such tasks as: bending, storing, kneeling, carrying, moving and pushing goods up to 50 lbs.
• Must be able to work with small and sensitive equipment (knives) requiring fine finger dexterity.

Responsibilities

• Comply with all Hotel and Departmental procedures and policies.
• Expedite and participate in the food preparation for outlets, banquets, specific functions and catering.
• Prepare food items in accordance with standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions.
• Participate in the set-up of culinary stations ensuring sufficient mise-en-place to meet the requirements and timelines of service.
• Participate in the operation of banquet and outlet functions, including buffets and food stations.
• Review Banquet Event Orders (BEOs) and food inventory to ensure production requirements are met.
• Assist in the completion and distribution of daily requisitions, order requests, wastage sheets and other paperwork are required.
• Provide guidance and training to 2nd Cooks and Kitchen Helpers.
• Assist in the testing and writing of recipes and menus.
• Notify culinary management of ingredient spoilage, wastage and shortages.
• Utilize hotel and external training as provided.
• Perform other tasks as assigned by management.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree