Cook I- Delta Guelph Conference Centre Guelph, ON

Hotel Equities•Guelph, ON

2d•CA$21 - CA$22•Onsite

About The Position

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain quality product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc). Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues. Properly receive and store food and other deliveries. Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. Participate in physical inventories. Guest Relations- Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team. Be professional, responsible and mature in conduct and behavior. Be understanding of, encouraging to and friendly with all co-workers. Be self-motivated and use time wisely. Maintain open line of communications with each department. Communicate pertinent information. Respond positively to new ideas. Openly accept critical/developmental feedback. Maintain effective communication through the use of meetings, memorandums. Be available to help other departments in emergency situations. Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills - Properly handle and account for keys. Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

Requirements

High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Ability to speak, read, write and understand the primary language(s) used in the workplace.
Ability to read and write to facilitate the communication process.
Good communication skills, both verbal and written.
Basic computational ability.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques (cutting, cooking principles, plate presentation, safety and sanitation practices).
Ability to create appropriate buffet displays up to 5-6 feet in height and set up, maintain, and breakdown same.
Ability to work in extreme temperatures (freezers -10 degrees F and kitchens +110 degrees F).
Ability to stand and exert well-paced mobility for up to 4 hours.
Ability to physically handle knives, pots, mirrors, or other display items.
Ability to grasp, lift and carry items from shelves up to 50 pounds.
Ability to perform cutting skills on work surfaces (3-4 feet in height).
Proper usage and handling of various kitchen machinery (slickers, buffalo chopper, grinders, mixers, etc.).
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
Ability to exert well-paced ability in a limited space and reach other locations of the hotel.
Ability to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Ability to stretch to fulfill cleaning/inspection tasks.
Ability to exert well-paced ability to maneuver between functions occurring simultaneously.
Ability to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
Ability to push and pull carts and equipment weighing up to 250 lbs. regularly.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.
Vision occurs continuously with near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Requires finger dexterity to be able to operate office equipment.
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Nice To Haves

Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.

Responsibilities

Prepare food items according to standard recipes and guest check specifications.
Ensure consistency of product and high guest satisfaction.
Prepare daily requisitions for supplies and food items.
Visually inspect, select, and use high-quality food items for preparation.
Check and control proper storage and portion control of products.
Maintain clean and working refrigeration, equipment, storage, and working areas.
Operate all kitchen equipment.
Receive and store food and other deliveries properly.
Consult with upper kitchen management and other departments daily.
Participate in long-range planning.
Participate in and support hotel programs for continuous improvement.
Participate in physical inventories.
Be readily available and approachable for guests.
Take proactive approaches to guest concerns and follow recovery plans.
Extend professionalism and courtesy to guests.
Adhere to Company Standard Operating Procedures.
Be an enthusiastic, helpful, and positive team member.
Be professional, responsible, and mature in conduct and behavior.
Be understanding, encouraging, and friendly with co-workers.
Be self-motivated and use time wisely.
Maintain open communication with each department.
Communicate pertinent information.
Respond positively to new ideas.
Accept critical/developmental feedback.
Maintain effective communication through meetings and memorandums.
Be available to help other departments in emergency situations.
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures, and policies.
Properly handle and account for keys.
Be knowledgeable of policies regarding emergency procedures, lost and found items, and security concerns.