Second Cook (Casual) - Sheraton Hotel Newfoundland

Westmont Hospitality Group•St. John's, NL

6d•Onsite

About The Position

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 301 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 Second Cook to be a part of our Kitchen Department. The successful candidate would need to be available to work a variety of shifts - weekdays, weekends, evenings and holidays - as well as occasional overtime as business levels dictate.

Requirements

Complete understanding of all meal deliveries, specifically breakfast & lunch related menu items
Must have minimum 3 years’ experience in a high volume operation
Must have worked all areas of the classical kitchen brigade
Experience in line work with heavy volumes required
Must be highly organized & self-motivated
Must be able to work independently with minimum supervision
Full knowledge of HACCP, FOOD SAFETY AND WHMIS and enforces these standards with all staff required
Understanding of inventory and requisition process
Must be able to work in a fast paced and high stress environment with good problem solving skills
Must be physically fit and able to lift up to 50 lbs throughout the day
Ability to tolerate extended periods of walking and standing expected, including bending, reaching, pushing, pulling and cope with stress due to changes in business environment
Ability to adapt to working in fluctuating temperature zones a requirement
Must have the ability to motivate, train and lead team players
Must be able to handle problems, make sound decisions and exercise empowerment process
Must be able to understand BEO process
Must exhibit behavior consistent with core values
Must practice good hygiene
Must be a team orientated individual with good interactive skills
Must adhere to established standards for food quality and portion control
Excellent communication skills

Responsibilities

Maintain positive friendly attitude, high level of professionalism servicing our guests to the highest standards
Must be available 7 days a week and may require split shifts, including holidays and weekends
Responsible for breakfast, lunch and various dinner menu items both a la carte and buffet
Work respectably with other associates, guests and foods at all times
Responsible for training of new employees; Instruct others in a positive and constructive manner
Exceptional passion for food preparation presentation and service delivery
Responsible for ensuring proper levels of mis en place by monitoring changes to business levels
Monitor/Supervise food quality and ensure proper standards of food preparation rotation and storage
Work conscientiously in assisting to control food quality, food cost, labour productivity and wastage
Creativity in all areas of food preparation is essential
Lead by positive example
Participate in a multi functional work environment
To complete assigned work to hotel standards and to ensure area meets OHS & sanitation standards
Maintains cleanliness of work area including cleaning refrigerators and ensures rotation of inventory
Adhere to all HACCP standards and properly label, date and store items
Liaises with the Kitchen Management team on a daily basis re problems/concerns or suggestions
Other duties as assigned