Station Chef

5 months ago

North York, Canada Pan Pacific Toronto (formerly The Prince Hotel) Full time

Come and join our fun, engaged and energetic team. Pan Pacific offers not only guests but our associate’s endless possibilities to restore the body and expand the mind. We offer exceptional benefits, training and perks that provide the basis for a renewing work experience.

We are an equal opportunity employer and we would love you to join our team

**Hotel Overview**

The Pan Pacific Toronto Hotel (formerly The Prince Hotel) offers the best of both worlds - a welcoming oasis of calm amid the urban landscape. An exquisite property with 409 intimate guest rooms and 30,000 square feet of meeting space, two restaurants and a lounge in North Toronto, we are uniquely positioned to host a broad range of corporate, government, and leisure groups.

**/SCOPE**

**QUALIFICATIONS**

**Education/ Experience**:
- Culinary Degree or Completed Post secondary degree in culinary arts or equal too.

Minimum of 7-10 years cooking experience in a Hotel or related industry.

**Certification and/or License Requirement**:
Certificate of Qualifications from Ontario or Interprovincial Culinary Red Seal or equal too.

Food Safety Handling certified

WHIMIS Training

**WORKING CONDITIONS**
- Must be available to work days, nights, weekends and holidays.
- Will be required to work in a high stress, fast-paced environment.
- May be asked to work overtime.
- Will be exposed to household and industrial cleaners and chemicals.
- Ability to lift weight up to 70 pounds, able to stand for long periods of time

**SKILLS**
- Attention to detail. This applicant must also be able to take directions and follow them accurately.
- Interpersonal skills.
- Good organizational and problem solving skills.
- Good oral and written communication skills.
- Must have intensive culinary knowledge.
- Must have excellent knife skills, including, cleans, peels, cuts and cooks a variety of meats, fish, vegetables and starches.
- Knows how to use/clean the following equipment:

- ovens and stoves -hobart mixer -steam tables -slicers
- deep fat fryers -steamers -hot carts -kettles
- food processors -any other equipment used on a daily basis

**PHYSICAL DEMANDS/ACTIVITIES: STATION CHEF**
- This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations._
- A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 70 pounds and interacting with staff and outside contacts.
- The significant portion of time will be spent planning the sequence of operation and organizing the work of others.
- Reading and writing skills are used while reviewing event orders, compiling menus, requisitioning items and reviewing the budget.
- This person needs to be able to speak clearly to staff using problem-solving, reasoning, training and counseling skills.

**Health & Safety**

Every worker must protect his/her own health & safety by working in compliance with the law and with safe work practices and procedures as established by the company including:

- Reporting the accident or injury to your manager right away. Incidents, which are not reported within 24 hours of occurrence, could result in performance management.
- Complete the requested Accident investigation report and as requested WSIB forms and return to Human Resources.
- If medical attention required or lost time occurs, must have ongoing contact with Department Manager and Human Resources to identify suitable work and actively participate in the return to work programs.

2. Work in compliance with the provisions of the OHSA Act.

3. Use or wear the equipment, protective devises or clothing that is required by the employer.

4. Report to his/her supervisor or manager any defect in equipment or protective devices of which the worker is aware and which may endanger them or another worker.

5. Report to his/her supervisor or manager any contravention of the OHSA Act or policy.

6. Report to his/her supervisor or managers any hazards observed.

7. Shall not

a. Remove or make ineffective any protective devices required to be worn without providing an adequate temporary protective device and when the need for removing or making ineffective the protective device has stopped, the protective devise shall be replaced immediately.

b. Use or operate any equipment, machine or device on which he/she has not been trained to safety use.

c. Work in a manner that may endanger him/herself or any other worker.

d. Engage in any prank, contest, feat of strength, unnecessary running or rough and boisterous conduct.

**DUTIES AND RESPONSIBILITIES**

**PRIMARY**

1. Carry out productions delegated, arranged, ordered or requisitioned. Keeps abreast of upcoming promotions and banquets.

2.Excellent Kni

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