CASUAL General Assistant Cook - Sheraton Hotel Newfoundland

Westmont Hospitality Group•St. John's, NL

6d•Onsite

About The Position

The Sheraton Hotel Newfoundland is seeking a Casual General Assistant Cook to join their Kitchen Department. This role involves working as a team member to provide a consistent standard of food service under the supervision of the Chef de Partie/Sous Chef. The hotel is located at the base of Signal Hill, overlooking St. John’s Harbour, and is part of the Westmont Hospitality Group. They emphasize a culture of putting people first and upholding high industry standards.

Requirements

Basic reading, writing and math.
Completion of culinary apprenticeship program.
Interpersonal communications skills.
Attention to detail.
Flair for creativity.

Nice To Haves

Journeyperson’s papers.

Responsibilities

Be aware at all times of the agreed standards of food preparation and service.
Assist the Chef de Partie on the section in the smooth running of the section at all times.
Prepare all necessary mise en place for each service, and check it is all complete before commencement of service.
Be aware of any day to day special requirements of upcoming events.
Carry out any reasonable duties requested by the Chef de Partie or Junior Sous Chef.
Be in the Kitchen on time for each shift in full uniform and of presentable appearance (e.g., clean shaven, tidy clean hair, clean and short nails).
Remain on duty until the following shift takes over, informing the Chef in charge of any outstanding or priority work to be completed.
Keep the Chef de Partie or Sous Chef notified of any problems or complaints as and when they arise.
Set up service properly and on time for each service period.
Ensure that all food is prepared to recipes designated by the Chef.
Fill out prep sheets for each shift and ensure that all mise en place is completed before service.
Work as a team member and be willing to work on same day preparation and advance preparation on other sections if and when needed, when requested by Executive Chef and Sous Chefs.
Follow the ‘clean as you go’ policy and keep all areas in a clean and hygienic condition at all times.
Carry out regular checks on food to ensure proper rotation, storage and hot and cold food holding and cooling logs daily (all items to be covered with cling film, dated and labelled).
After service, clean work tops and work areas and ensure that areas are left as one would expect to find them.
Be willing to work in another area when required, at the request of the Executive Chef.
Attend Chef led demonstrations and field trips when designated.
Follow hotel safe work procedures and policy, including the use of personal protective equipment.
Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
Report all injuries or illnesses to a supervisor or manager immediately.
Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.