CASUAL First Cook - Sheraton Hotel Newfoundland

Westmont Hospitality Group•St. John's, NL

12h•Onsite

About The Position

Join Our Team at Sheraton Hotel Newfoundland! Steeped in history and built on the site of the old Fort William at the base of Signal Hill, Sheraton Hotel Newfoundland blends timeless elegance with the vibrant energy of one of North America’s oldest cities. Our premier location overlooks St. John’s Harbour and is just minutes from iconic attractions, boutique shopping, and the legendary George Street entertainment district. With 304 modern rooms and suites and over 18,000 sq. ft. of well-appointed event space, we provide exceptional experiences for business and leisure travelers alike. But what truly sets us apart is our people. At Sheraton Hotel Newfoundland, we are passionate hospitality professionals dedicated to the art of exceptional service. We believe in putting people first—whether it’s our guests, our team members, or our community. As part of Westmont Hospitality Group, a leader in hotel ownership and management, we are committed to delivering superior results while upholding the highest standards in the industry. Westmont embodies the following Values: Entrepreneurial, Ethical, Flexible, Family Oriented, Creative, Empowered. We are seeking a CASUAL First Assistant Cook to join our Culinary Team. The successful candidate MUST BE available to work a variety of shifts including weekdays, weekends, evenings and holidays as well as occasional overtime as business levels dictate.

Requirements

Completion of culinary apprenticeship program.
High school with 2-3 years experience in high volume kitchen and banquets.
Food Safe, Serve Safe, First Aid certification/license.
Interpersonal communications skills.
Attention to detail.
Flair for creativity.

Responsibilities

Assists in supervision of kitchen to ensure high quality of taste and appearance to satisfy guests, maximize food revenues and achieve revenues & exceptional service results.
Assists in training of new employees and development of existing employees.
Cutting chopping, handling sharp and hot pots and plans.
Inspects cleanliness of kitchen and ensures compliance will all health related legislation and requirements.
Ensures open and/or close duties are completed to standard by all kitchen employees.
Must have a good knowledge of cooking meats and proteins.
Inventories and manages line food par stocks.
Be a team player.
Responsible for the culinary operation in the absence of the Executive Chef and the Sous Chef, CDP.
Prepares meals in accordance with the portion and quality standards specified in recipes, controls food usage to minimize waste.
Reports all unsafe or malfunctioning equipment to supervisor and follows up to ensure maintenance required is completed.
Assists all Kitchen employees in their daily routine and job tasks.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Sets the example.
Follows company policies and procedures.
OTHER DUTIES AS ASSIGNED BY SUPERVISOR OR MANAGEMENT