Cook 3

Algonquin Resort•Town of Saint Andrews, NB

1d•Onsite

About The Position

InnVest Hotels is seeking a Cook 2 to join the team at The Algonquin Resort St. Andrews by-the-Sea, Autograph Collection. This role is responsible for preparing and serving menu items according to established standards, maintaining a clean and sanitary work station, and adhering to all safety and hygiene regulations. The Algonquin Resort is a historic property in St. Andrews, New Brunswick, offering luxury accommodations, multiple dining outlets, a golf course, conference center, and spa. InnVest Hotels is Canada's largest independent owner and operator of hotels, committed to delivering outstanding guest experiences and superior returns.

Requirements

Culinary education and training
2 years of culinary experience in food service or hospitality industry
Exposure to heat, steam, cold, smoke
Ability to lift and carry a weight of approximately 40 pounds
Demonstrated knowledge of guest service and a genuine desire to exceed guest expectations
Availability to work flexible shifts including weekends and holidays

Nice To Haves

Red Seal Certificate an asset
Food Handlers Certification an asset
Detail-oriented and works with a high degree of accuracy
Ability to multi-task in a fast-paced environment
Works well as part of a team

Responsibilities

Report to work well groomed, in uniform, and at all times practice good personal hygiene.
Maintain a positive and professional attitude toward associates and guests.
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.
Organize, prepare and maintain mise en place.
Serve menu items as per the standards, plating presentation and garnish.
Prepare meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming.
Portion food products prior to cooking per standard portion size and recipe specification.
Assist with cutting, precooking and marinating during off peak periods.
Constantly use safe and hygienic food handling practices.
Ensure all storage areas are tidy and all products are stored appropriately.
Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the health and safety program.
Additional duties as assigned by Executive Chef.