Cook

1 month ago

Toronto, Canada Marriott International Full time

**Additional Information** Part Time

**Job Number** 22198432

**Job Category** Food and Beverage & Culinary

**Location** W Toronto, 90 Bloor Street East, Toronto, ONT, Canada VIEW ON MAP

**Schedule** Part-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Non-Management

**JOB SUMMARY**

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Use and regulate temperature of ovens, broilers, grills, and roasters. Prepare special meals or substitute items. Ensure proper portion, arrangement, and food garnish. Test foods to determine if they have been cooked sufficiently. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

**ADDITIONAL RESPONSIBILITIES**
- Working knowledge of a variety of method of preparation for raw seafood (crudo, seafood raw bar, fish, cleaning fish)
- Working knowledge of handling premium products—a variety of meats as well as seafood items (caviar, king crab, tuna, scallops, prime meats, wagyu)
- Participate in interactive live cooking stations and additional activations in both front of house and back of house.
- Ability to work both hot and cold kitchens, grill stations.
- Organize and prioritize order chits as necessary to ensure preparation of food is executed to standard and in a timely manner.

**PRIMARY DUTIES & RESPONSIBILITIES**

**General Kitchen**
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
- Ensure the quality of the food items and notify manager if a product does not meet specifications.
- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
- Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
- Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
- Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
- Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
- Inform Chef of any excess food items that can be used in daily specials or elsewhere.
- Maintain food logs for all food products (e.g., production charts).

Organize and prioritize order chits as necessary to ensure preparation of food is executed to standard and in a timely manner.

**Sanitation and Maintenance**
- Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
- Set-up and br

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