Cuisinier(ère) 2, banquets, service aux chambres et cafétéria (Sur appel) / Banquet, In-Room Dining & Cafeteria Dining Cook 2 (On-Call)

Four Seasons Hotels and Resorts • Montreal, QC

5d • Onsite

About The Position

The Cook 2 is responsible for preparing food for breakfast, lunch, and dinner services, in accordance with production and quality standards. They also ensure a clean, safe, and hygienic work environment is maintained at all times.

Requirements

• MAPAQ certification is required for all kitchen positions
• Ability to communicate in French, both orally and in writing (beginner level)
• Cooking school or culinary institute education or equivalent experience
• Minimum one (1) to two (2) years culinary or related work experience
• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
• Proficient knife skills and ability to multi-task
• Constant moving and standing for long periods of time
• Must be available to work days, nights, and weekends as required

Responsibilities

• Prepare food items of consistent quality according to guest orders following recipe cards, as well as production, portion, and presentation standards
• Complete mise en place and set-up station for breakfast, lunch, and/or dinner service
• Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
• Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables
• Work harmoniously and professionally with co-workers and supervisors
• Assist in prep work of vegetables and condiments as required for the next shift
• Perform other tasks or projects as assigned by hotel management
• Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Manual

Benefits

• Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.)
• Discounts at MARCUS Restaurant and the Guerlain Spa
• Employee recognition programs (Employee of the Month, anniversary celebrations, etc.)
• Complimentary meals per shift at Café 1440
• Employer-contributed retirement plan
• Paid vacation plus two additional floating holidays per year
• Strong training and development programs
• Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability)

What This Job Offers

• Career Level: Mid Level
• Education Level: Associate degree