Kitchen Helper- FT- Chelsea Hotel - Toronto

Langham Hospitality Group

1d • Onsite

About The Position

Langham Hospitality Group (LHG) is a wholly-owned subsidiary of Great Eagle Holdings, comprising distinctive brands like The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop, and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint across Asia, Europe, North America, Australasia, and the Middle East. The Chelsea Hotel, Toronto, is Canada's largest hotel with 1,590 guest rooms, centrally located and near the city's best shopping districts, world-class theatres, vibrant nightlife, and exciting attractions. It is a full-service urban resort offering various room types, dining options, and separate adult and family recreation areas and pools, including the "Corkscrew" - downtown Toronto's only indoor waterslide. As a premier family destination, it provides services like the Family Fun Zone, Kid Centre, and Club 33 Teen Lounge. The Chelsea Hotel, Toronto, is an independent property within LHG's international portfolio and has received the Accessible Tourism Award from the Travel Industry Association of Ontario and the Humanitarian Award from the Hotel Association of Canada.

Requirements

• Minimum 1 year culinary experience is required.
• Basic knife skills, including the ability to cut, core, peel, shape, and clean fruit and vegetables are required.
• Basic math skills required.
• Food Handler’s Certificate.
• Ability to communicate effectively (written & verbal) in English.
• Ability to stand for 8 hours per shift
• Perform such tasks as: bending, storing, kneeling, carrying, moving and pushing goods up to 50lb
• Ability to work with small and sensitive equipment (knives) requiring fine finger dexterity.

Nice To Haves

• Previous a’ la carte and/or banquet experience an asset.
• Ability to prepare food using various cooking methods including roasting, sautéing, grilling, frying, poaching and steaming is an asset.
• Formal Culinary Training an asset.

Responsibilities

• Comply with all Hotel and Departmental procedures and policies.
• Participate in the food preparation for outlets, banquets, specific functions and catering.
• With supervision, prepare food items in accordance with Hotel standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions.
• With supervision, participate in the set-up of culinary stations ensuring sufficient mise-en-place to meet the requirements and timelines of service.
• With supervision, assist in the operation of banquet and outlet functions, including buffets and food stations.
• Provide information to senior cooks for the completion and distribution of daily requisitions, order requests, wastage sheets and other paperwork.
• Notify culinary management of ingredient spoilage, wastage and shortages.
• Utilize hotel and external training as provided.
• Perform other tasks as assigned by management.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED