Third Cook-Cook Assistant Summer Season 2027 Temporary Unrestricted (Full-time)

What you will be doing:
Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
In conjunction with the Chef de Partie or Journeyperson; proactively prioritize tasks to ensure a consistently high level of service and quality of food for our guests
Consistently ensures food quality, consistency and quantity are meeting established expectations
Consistently demonstrates positive behavior and performance
Ensures all established food safety protocols are followed, maintains the kitchen in a neat, clean and organized manner
Ensures food cost is managed; by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods
Ensures productivity and labour cost are managed; by maintaining a focused and productive approach to daily tasks
Possess a complete understanding of the menu, recipes and presentations, aware of potential food allergens in each dish
Contribute ideas to menu development, assist with recipe creation and documentation
Liaise with other departments such as Banquets, Restaurants and Stewarding to ensure excellent communication in order to achieve smooth operational outcomes
Other duties as assigned
Hourly rate of $27.11 to 30.99
Your experience and skills include:
A minimum of 1-year recent (in the last year) experience in a hotel or restaurant kitchen at a comparable level of luxury service as a prep cook, apprentice, 3rd cook or similar role
Possess a Cook’s Training certificate from a High School, College or University
Current Food Safe level 1 or equivalent recognized food safety certificate, (colleagues are responsible for maintaining their food safe certification)
Successful demonstration of a high level of technical and artistic culinary skills assessed during a practical cooking test
Successful demonstration of high level culinary and food safety knowledge assessed through a written test
Willing and able to taste all food products – i.e. meats, seafood, produce, dry goods, dairy
Completely fluent English language skills; both written and verbal
A proven ability to communicate effectively, work within a team and delegate to others
Excellent organizational skills, and shows initiative with ability to work well with little supervision
Exercises sound decision making, with the ability to prioritize tasks appropriately
Demonstrated a high level of responsibility and accountability
Demonstrated commitment to provide excellent service and exceed guests' expectations
Must be able to work flexible shifts, evenings, weekends, holidays, with either early start or late finish times

Skills
Documentation

Employment type
Full-time

Work arrangement
No