Sheraton Hotel Newfoundland

5 months ago

St John's, Canada Westmont Hospitality Group Full time

Steeped in history and built on the site of the old Fort William at the base of Signal Hill, the Sheraton Hotel Newfoundland blends elegance with the vibrant and colourful atmosphere of one of the oldest cities in North America. Our premier location overlooking St. John’s harbour, is just minutes from area attractions, boutique shopping and the legendary George Street entertainment district.Our 301 modern rooms and suites offer our guests a relaxing retreat whether travelling on business or pleasure. With over 18,000 sq ft of well appointed function space, we can meet the needs of any event or conference.We are passionate professional hoteliers dedicated to the art of hospitality Our team members are committed to providing exceptional personalized service to our guests; our dedication to the customer shows in everything we do. We put people firstWestmont is committed to being a leader in hospitality ownership and management focusing on delivering superior results for our Guests, Associates and Partners while adhering to high standards.- Westmont embodies the following Values:
- Entrepreneurial
- Ethical
- Flexible
- Family Oriented
- Creative
- Empowered

We are recruiting for a **PART TIME GENERAL ASSISTANT COOK **to join our culinary team.

Scope:
To work as a team member on your section, fulfilling your duties as requested by the section Chef de Partie. To provide an agreed and consistent standard of food service under the supervision of the Chef de Partie/Sous Chef.

**Primary Responsibilities**:

- To be aware at all times of the agreed standards of food preparation and service.
- To assist the Chef de Partie on the section in the smooth running of the section at all times.
- To prepare all necessary mise en place for each service, and to check it is all complete before commencement of service.
- To be aware of any day to day special requirements of upcoming events.
- To carry out any reasonable duties requested by the Chef de Partie or Junior Sous Chef.
- To be in the Kitchen on time for each shift in full uniform and of presentable appearance i.e. clean shaven, tidy clean hair, clean and short nails etc.
- To remain on duty until the following shift takes over, informing the Chef in charge of any outstanding or priority work to be completed.
- To keep the Chef de Partie or Sous Chef notified of any problems or complaints as and when they arise.
- To set up service properly and on time for each service period.
- To ensure that all food is prepared to recipes designated by the Chef.
- To fill out prep sheets for each shift and ensure that all mise en place is completed before service.
- To work as a team member and to be willing to work on same day preparation and advance preparation on other sections if and when needed, when requested by Executive Chef and Sous Chefs.
- To follow the ‘clean as you go’ policy and keep all areas in a clean and hygienic condition at all times.
- To carry out regular checks on food to ensure proper rotation, storage and hot and cold food holding and cooling logs daily (all items to be covered with cling film, dated and labelled).
- After service, to clean work tops and work areas and to ensure that areas are left as one would expect to find them.
- To be willing to work in another area when required, at the request of the Executive Chef.
- To attend Chef led demonstrations and field trips when designated.

**Health and Safety**:

- Follow hotel safe work procedures and policy, including the use of personal protective equipment.
- Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
- Report all injuries or illnesses to a supervisor or manager immediately.
- Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.

**Relationships**:
**Internal**:Restaurant Services: To receive food orders and deliver products.

**Qualifications**:
**Education/ Experience**: Basic reading, writing and math and completion of culinary apprenticeship program.

**Certification and/or License Requirement**: Journeyperson’s papers.

**Skills**:
Interpersonal communications.

Attention to detail.

Flair for creativity

**Working Conditions**:
Will be required to work days, nights, weekends and holidays.

Will be required to work in fast paced, stressful environment.

May be asked to work overtime.

At times, especially in summer months, temperatures rise causing the work environment to reach very warm temperature levels.

Will be exposed to common household cleaning supplies.

**Physical/ Cognitive Activities**:
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

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