General Cook 2 Valhalla Hotel

7 months ago

Thunder Bay, Canada Silver Hotel Group Full time

**General Cook 2**:
***:
**KEY RESPONSIBILITIES**:
**_ Reporting to the Executive Chef or their designate, the General Cook 2 will: _**
- Responsible for the general production of all menu items and efficient preparation and production of items determined by the daily BEO’s
- Assists with organizing the daily BEO’s and participates in prep and production for all items as directed
- Provide quality control and timely production for all required menu items and products
- Responsible for basic mise en place, preparation, cooking, quality, quantity, presentation, and fast service of all items, including sauces, vegetables and farinaceous products.
- Familiar with the operation of all kitchen equipment
- Ensures production standards are they continually check for food quality, flavour and plating to ensure guest satisfaction.
- Knowledge of preparation, roasting, grilling, poaching, and frying of meat, poultry, fish and vegetable products. Able to prepare soups and stocks as per specifications.
- Prepare dishes for guests with food allergies or intolerances, or special requests
- Exercise food cost controls by reducing wastage
- Consult daily with the Chef concerning menus, specials, Banquets, special events and quantities to be produced and served, reports of any big quantities left over.
- Able to prepare and cook full course meals, individual dishes and other food items independently or as part of a team.
- Ensures that timely, high quality service is achieved, and prep levels are met and ready for the next service
- Assists with ensuring that fridges are organized, product is rotated, storerooms are cleaned, and the dish area is organized
- May assist with training new team members as requested
- Sets an example to fellow team members in terms of job competence, organization, knowledge, and professionalism.
- Identify and communicates any problems or areas of concern that arise and immediately reports them to the Chef or Sous Chef
- Ensures the cleanliness and functioning of the kitchen working areas, including equipment and utensils. ensure quality and consistency of food, and attractive plating while limiting waste
- Knowledge of specialized cooking equipment and food safety practices, safely prepare dishes for customers with food allergies or intolerances
- Experience in high volume prep
- Flexibility in working different areas of a hospitality kitchen; banquet functions, prep, line cook, fine dining, pastry, hot and cold sides
- Respond to all guest inquiries, requests and concerns ensuring 100% guest satisfaction Maintain a friendly, professional and productive working relationship with co-workers and management from all departments
- Understand and comply with all health and safety rules, regulations and laws. Report unsafe acts or hazardous conditions, report all workplace incidents/accidents or near misses,
- Ensures all Personal Protective Equipment is worn as required
- Attend and participate in all staff meetings
- Cooperate with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction;
- Perform any other duties as assigned by the Manager.

**ENVIRONMENTAL FACTORS**
- Hotel and Hospitality Kitchen environment
- Work varying shifts (morning, afternoon, evening, weekends and holidays);
- Working in busy hotel kitchen environment;
- Prolonged periods of standing and/or walking during peak operation periods;
- Moderate to heavy level of physical effort;
- A fast paced and ever-evolving industry with high demands to perform;
- Frequent use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
- High level of sensory attention: sight and hearing.
- Manual dexterity required to use kitchen equipment.
- Interacts and communicates with hotel teams and public
- Physical demands include, but are not limited to walking, standing, reaching, pulling, pushing and lifting up to 40 lbs. frequently
- Must be able to move, lift, carry and place objects weighing less than or equal to 30 lbs without assistance, and in excess of 30 lbs with assistance;
- Stand, or walk for prolonged periods across an entire work shift;
- Reach overhead and below the knees, including bending, twisting, pulling and stooping;
- Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination;
- High level of sensory attention; sight and hearing
- Interacts and communicates with hotel teams and public
- Wears a uniform and able to represent a defined and high grooming standard.

**REQUIREMENTS**:

- 3-5 years of kitchen/catering experience, hotel environment preferred
- Completion of post secondary culinary program preferred
- Excellent communication skills
- Passion for creating exceptional guest experiences
- Must be detail oriented with the ability to prioritize, organize and multi-task
- Proven t

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