2nd Cook

3 months ago

Toronto, Canada Pan Pacific Hotels Group Full time

**_Come and join our fun, engaged and energetic team. Westin 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 Westin Prince Toronto Hotel is an exquisite property nestled in 15 acres of inspiring parkland. With 395 intimate guest rooms and 30,000 square feet of meeting space in North Toronto, we are uniquely positioned to host a broad range of corporate, government, and leisure groups.

**Job Summary**

Responsible for the production and cooking of food for the hotel.

**Daily Tasks**
- Operates the station, serving and preparing products according to specifications or delegations, in an organized and cleanly kept work fashion.
- Food is not to be issued without the proper bills, requisition, banquet contracts or authorization by management.
- Communicates with other departments to plan production and co-ordinate activities.
- Checks refrigerators for supplies.
- Prepares banquet food ensuring they meet standards of quality, quantity, taste and presentation.
- Carry out production as delegated.
- Cleans, peels, cuts and cooks a variety of meats, fish, vegetables and starches.
- Prepares and stores soups.
- Heats, tastes and adjusts seasoning of and serves staff food.
- Ensure that all MEP required is up to date prior to days off.
- Be aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
- Assists in controlling food costs by using up left over food and following procedures for storage and rotation.
- Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment.
- Cleans an assigned refrigerator, wiping down shelves and mopping the floor.
- Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, people, hotel and departmental variations
- Maintain awareness of product specifications to create a secondary quality checkpoint as stocks are put away.
- Developing personal culinary style within the specifications of the hotel and its standards.
- Practical emphases must be applied to organization, prioritization, attitude and commitment.
- Be aware of the tasks of the 1st cook whereby information, experience can be absorbed strong with experience which will aid in promotion.
- Active participation in requisitioning, receiving and storage of products and mise en place. Inquiring about unknown products/production.
- Be pro-actively upgrading professional skills by questioning, inquiring and involvement in the operation.
- Complete adherence to board of health regulations and food safe.

**Qualifications**
- Minimum of 3 years cooking experience in a Hotel or related industry.
- Post secondary degree in culinary arts.
- Ability to communicate effectively with all levels of guests, employees and management.
- Good organizational and problem solving skills.
- Good oral and written communication skills.
- Ability to lift weight up to 70 pounds.
- Safe Food Handling certification.

**Job Type**: Part-time

Work Location: In person

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