Third Cook - Water Tower Inn

Days Hospitality Limited Careers•Sault Ste. Marie, ON

1d•CA$18•Onsite

About The Position

The Third Cook will be responsible for assisting with general kitchen prep and sanitation. The person in this role must have a thorough knowledge in all cooking and food preparation, presentation methods and techniques. The Third Cook will keep work areas clean and organized and conduct his or herself in a positive professional manner. The Third Cook professionally represents the hotel through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.

Requirements

1-2 years of culinary experience working in a high volume kitchen.
Ability to remain standing for the duration of an 8 hour shift.
Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
Available to work flexible hours including early mornings, evening weekends, and holidays.
Strong organizational skills and time management skills.
Ability to work independently with minimal supervision.
Maintain a workplace environment that understands and respects policies and procedures.
Food Safe certification.
Brand and company required training as outlined during on boarding and as identified throughout your employment.

Nice To Haves

Thorough knowledge in all cooking and food preparation, presentation methods and techniques.
Fair knowledge of superior quality food production, preparation and presentation techniques and methods.
Thorough knowledge of Sanitation and Food Safe procedures as established by the Health Board and hotel policies and procedures.
Enthusiastic, attentive and approachable.
Act with a sense of commitment and integrity, live with honor, desire success, strive for excellence, and not to be afraid of opportunities.
Great sense of confidence and self worth.
Actively participate in local community events.
Desire ongoing professional development.

Responsibilities

Cooks and prepares all food necessary for the day’s need and production under the supervision.
Collects all food products needed to set-up kitchen production areas and lines for service under the supervision of leaders.
Involvement in the food preparation and cooking on line to ensure proper presentation and speed of service standards are maintained for all food menu items and bills.
Operate all food production equipment safely and according to instructions.
Conduct frequent inspections of all food storage areas in order to prevent food spoilage and maximize the food cost expenditures.
Maintains daily cleaning schedule to ensure kitchen’s cleanliness and sanitation.
Ensure that equipment is functioning, sanitized and that any maintenance is reported to supervisors.
Take responsibility in the absence of the Second Cook.
Prepare for, attend and take the appropriate actions for weekly/monthly and annual meetings as required.
Stay safe all the time. Following our safety procedures, you will report all incidents and put safety first for yourself, your teammates and our guests.
Take pride in your appearance and position as a hotel ambassador. Follow all department uniform and grooming requirements.
Always know what events and activities are on the day’s schedule in the hotel and neighbourhood.
Jump into other ad-hoc duties when your colleagues need your assistance.
Communicate effectively and efficiently with all departments in the hotel to work together to deliver the most memorable experience to the guest.
Adhere to all brand and company standards, policies and procedures.
Other duties as assigned by your direct report.