Second Cook

Westmont Hospitality Group•St. John's, NL

3d•CA$19 - CA$23•Onsite

About The Position

The Delta St. John's Hotel is a 403 room fast paced, high volume conference hotel. We strive to foster a strong service culture and team environment so that the needs of our guests and associates are met in equal measure. We are seeking a qualified Second Cook. This is Full-Time position. We offer an attractive wage and benefits package, in addition, uniforms, bi-weekly vacation, discounted meals, Rewards Program, along with many travel perks with Marriott Hotels. This position involves evenings & weekends at this time and preference will be given to candidates with Red Seal Certification. A Valid Open Work permit is required. The Role of the second cook is to have a sound knowledge of all areas of kitchen production. The focus is on the quality and safety of all food served to the highest standards of the Delta brand.

Requirements

Complete understanding of all meal deliveries, specifically breakfast & lunch & dinner related menu items
Must have minimum 5 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, Food Allergy 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 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
Must be able to read and execute established recipes as per standards
Excellent communication skills

Nice To Haves

Red Seal Certification
Journeyman’s Red Seal Certificate of Qualification an asset and will be given priority

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
Arrive to work as per schedule ready for work in proper uniform and in accordance to grooming policy
Work respectably with other associates, guests and foods at all times
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
Participate in a multi functional work environment
To complete assigned work to hotel standards and to ensure area meets OH&S 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