Third Cook

Markham Suites Hotel Limited•Markham, ON

11d•CA$21 - CA$21•Onsite

About The Position

The Third Cook is responsible for food preparation to provide the hotel with a large variety of food items meeting the needs for Food & Beverage Outlets and Banquet production areas.

Requirements

Post-secondary diploma in Culinary Management
Food Safe Certification
Minimum 1 year of cooking experience
Ability to work well under pressure in a fast-paced environment
Ability to work cohesively as part of a team
Good command of English and be able to interpret recipes
Must be flexible with shifts and hours. We do require candidates to be available on weekdays, weekends and holidays for both day shifts and evening shifts.
Frequent lifting and carrying up to 50 lbs

Responsibilities

Works and assists in the food preparation for the Food & Beverage Outlets, including: Essence of Unionville, Absolute Lounge, Room Service, Banquets and Catering Facilities in pre-determined quantity as per instructions received from Station Chef.
Participates in all food production for all F&B Outlets and Banquet production in accordance with standardized recipes and in pre-determined quantity as per instructions received from Station Chef or Sous Chef.
Assists First Cook and Station Chef in planning daily specials and any other requirements.
Ensures station opening and closing procedures are carried out to standard.
Demonstrates a thorough understanding and knowledge of all food menu items, daily features and promotions.
Performs basic food preparation - cooks, cuts, cores, peels, and cleans food items (i.e., vegetables).
Performs daily checks of all food items to ensure freshness and quality standards.
Ensures all food products are handled, stored, prepared and served safely in accordance with hotel Food Safety guidelines.
Follows production sheets accurately.
Actively prevents over production, spoilage and contamination of food items.
Reports all deficiencies in kitchen equipment functionality and quality of food products to the Executive Chef in a timely manner.
Tastes and evaluates food before serving to ensure that standards are met; consults with the Executive Chef if there are any concerns.
Sorts, stores and/or moves food products and dry food accordingly.
Ensures cleanliness of all work areas, equipment and utensils.
Ensures compliance with all health and safety regulations and maintains a clean and safe working environment.
Adheres to all of Hilton’s policies, procedures and service standards.
Consistently offers professional, friendly and proactive guest service.
Actively shares ideas, opinions and suggestions in daily pre-shift briefings.
Prepares food items designated to the assigned station in accordance with standards of quality, quantity control, taste and presentation.
Sets up breakfast and themed buffets plus replenishes hot and cold items.
Maintains the work area in a clean and safe manner.
Assists in the food requisition process, as needed.
Performs all other duties as assigned by the Executive Chef/Culinary Leadership Team.