Cook
Germain Hôtels•Montreal, QC
•Hybrid
About The Position
Under the supervision of the Chef, the Cook will be responsible for the overall production, preparation & presentation of food items that will be served.
Requirements
- Vocational Diploma in Institutional Cooking
- Two years of relevant experience in the food service industry
- Good knowledge of culinary techniques
- Ability to work as part of a team
- Ability to stand for periods of up to five hours
Responsibilities
- Cook and prepare the necessary food items as directed and in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keep work station clean and organized including fridges/freezers, counter tops and stove tops.
- Have full knowledge of all menu items, daily features and promotions.
- Operate all kitchen equipment and conduct themselves with safety in mind at all times.
- Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products.
- Comply with all safety regulations of assigned tasks, and ensure a clean and safe working environment.
- Adhere to all environmental policies and programs as required.
- Other task as required.
Benefits
- Preferential rates during stays at Germain Hotels
- A work environment that fosters creativity and autonomy
- A hybrid and flexible work model, including a reduced summer schedule
- Access to high-quality medical care through the Dialogue telemedicine app
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
