Cook 2

1 week ago

Scarborough, Canada Dolce Hotels and Resorts Full time

Wyndham Hotels and Resorts is searching for a Cook II who will be reporting to Executive Chef. Cook II will complete daily production assigned by the Chef based on house counts, and will assist with all aspects of food production.

**Basic Qualifications**
- Requires ability to interpret / extract information and / or perform arithmetic functions. Good communication skills required.
- This position requires a minimum formal education of a high school diploma and a minimum of three years job-related experience.

**Physical Requirements**
- High exposure to stresses.
- The workload required to perform this job requires ability to adapt to change.
- Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day.
- Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unlevel, slippery, or unstable.
- Work regularly requires or varies between day, evening, night, holiday, or weekend assignments. Schedule varies according to business demands and needs.
- Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials.
- Some portions (10 - 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures.
- Responsible for adhering to all safety policies and procedures of Dolce.
- Position does not require travel to other Dolce properties or client locations. Work is completed on the property.

**General Requirements**
- Always practice Great Customer Experience.
- Protect the assets of the property.
- Maintain professional appearance and behavior when in contact with customers and fellow associates.
- Follow policies and procedures in training manuals and the associate handbook.
- Always remember our partnership with our clients, fellow associates, and investors to provide quality service and maintain profitability.
- Establish self-improvement goals by staying current with necessary training requirements for this position.
- Practice the principles of the Count on Me culture.
- Regular attendance in conformance with the standards established by Dolce International is essential to the successful performance of this position.
- Recognize that despite all efforts the company makes, the ultimate responsibility for employee health and safety rests directly with the individual. It is a condition of employment for all associates to conduct their duties in a safe and healthful manner.

**Position Summary**
- To complete daily production assigned by the Chef based on house counts.
- To assist with all aspects of food production.

Fundamental Requirements

**Essential Functions**
- Checks with Sous Chef for daily objectives.
- Rotates food in an assigned refrigerator and places food in clean containers. All containers must be labeled and dated at all times.
- Checks food for taste, temperature and eye appeal
- Prevents the spoiling and contamination of food through proper dating and rotation (FIFO)
- Uses Saf-T-Log hand held machine to record cooking & hot and cold holding for all food temperature recording at least 4 temperatures daily.
- Reports any equipment issues to Chef or Sous Chef so repairs can be scheduled Sets up any a la carte stations required for breakfast, lunch, or dinner.
- Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the chef.
- Cleans and organizes workstation. Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes.
- Performs banquet and kitchen line functions as directed by the Executive or Sous Chef.
- Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets.
- Completes mis en place before start of service.
- Uses proper cooking procedures and internal temperatures as per HACCP (Hazard Analysis Critical Control Points) and ASI.
- Assist in the Health & Safety program by ensuring that section 28 of the OHSA and company/departmental health & safety policies and procedures are being followed.
- May be required to perform additional and / or different responsibilities from those set forth above as assigned by kitchen management team.
- Stores all food according to HACCP.
- Completes Refrigeration/Freezer Logs daily.
- Monthly Participating in meetings
- This job is part of a formal work team within the department.

Dolce International offers a diverse, dyna

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