Culinary Specialist 3

1 month ago

Halifax, Nova Scotia, Canada Westin Nova Scotian Full time


The Westin Nova Scotian, located in the Halifax Seaport District, provides guests with a serene escape featuring breathtaking views of Halifax Harbour and a prime location near various dining, nightlife, and attractions. Our contemporary, upscale accommodations offer luxurious amenities, complemented by over 24,000 sq ft of versatile event space to cater to any occasion.

We are a team of dedicated hospitality professionals committed to the art of service. Our staff is focused on delivering exceptional personalized experiences to our guests, reflecting our commitment to customer satisfaction in every aspect of our work.

We prioritize our people. We support our associates, who in turn provide outstanding service to our guests. Our associates, guests, owners, investors, and communities are all valued, and mutual respect is fundamental to every interaction.



Cook 3 - The Westin Nova Scotian

The Executive Chef designs the menu, and you bring those culinary visions to fruition—whether it’s breakfast, lunch, dinner, or a grand banquet, you take pride in your culinary skills. You thrive in a dynamic kitchen environment, adhering to safety protocols and established guidelines. As a professional, you understand inventory management, meal preparation based on guest counts, and the importance of maintaining cleanliness and food safety standards. You are a valuable member of a talented kitchen team, contributing to its success while continuously enhancing your culinary expertise.

Key Responsibilities:
  • Excellence in Culinary Skills - As a Lead Cook, you set an example for the kitchen staff, mastering various roles and training others as needed. As a Line Cook, you prepare high-quality dishes for guests, adhering to established standards. If you are a Pantry/Prep Cook, you handle all cold food preparations, making significant contributions to each meal. As a Breakfast Cook, you ensure guests start their day with a warm meal and a welcoming smile.
  • Team Collaboration - Cooks are responsible for the timely and precise preparation of food items across all outlets, maintaining professionalism and teamwork to ensure guests receive their orders promptly and with satisfaction.
  • Organization and Cleanliness - Professional Cooks maintain a clean and organized workspace, following all sanitation and food handling procedures meticulously.
  • Safety and Security Compliance - Adhere to the hotel’s safety and security policies and procedures, proactively identifying issues and seeking management support when necessary.


Position Overview: The primary responsibility of the Cook 3 is to prepare high-quality food to order for guests, maintain a clean and organized work area, and conduct oneself in a professional manner.

Accountabilities: The Cook 3 is accountable for the timely and accurate preparation of food items across all service areas while upholding professionalism in the kitchen.

Qualifications:

  • Minimum of 1 year of culinary experience in a hotel or similar environment
  • Culinary training from a recognized program is preferred
  • High School diploma or equivalent is required
  • Food Handler certification is mandatory
  • A valid driver’s license is necessary for catering duties.

Physical Demands:

  • Extended hours may be required
  • Medium physical work - Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
  • Ability to work in varying noise levels
  • Frequent movement in and out of refrigerators/freezers
  • Near Vision - Ability to see details at close range

Mental Demands:

  • Oral and Written Comprehension and Expression - Must effectively convey and understand information and ideas in English
  • Ability to quickly evaluate and select among alternative courses of action
  • Effective problem-solving skills in the workplace, including anticipating, preventing, identifying, and resolving issues
  • Ability to perform well in high-pressure situations
  • Maintain composure and objectivity under stress
  • Comprehend and follow recipes accurately
  • Effective listening and clarification skills for concerns raised by colleagues and guests
  • Mathematical Reasoning - Ability to perform basic arithmetic functions

Essential Duties:

  • Approach all interactions with guests and colleagues in a friendly, service-oriented manner
  • Maintain regular attendance as required by scheduling, which may vary based on hotel needs
  • Uphold high standards of personal appearance and grooming, including wearing the appropriate uniform and name tag while on duty
  • Comply with hotel standards and regulations to promote safe and efficient operations
  • Assume daily responsibilities according to schedule and business requirements
  • Prepare food for outlets, banquets, and other requirements as needed
  • Order food, beverages, and dry goods from the storeroom
  • Check daily food requirements and prepare accordingly
  • Ensure cleanliness of refrigerators, freezers, work areas, and kitchen
  • Ensure equipment is functioning properly, sanitized, and report any maintenance needs to Kitchen Management
  • Control waste and portion sizes, helping to manage food quality and costs using standard recipes
  • Design daily specials when required
  • Comply with requests from departmental managers
  • Ensure adherence to local liquor laws and health & sanitation regulations
  • Maintain compliance with standard operating procedures
  • Perform all restaurant, lounge, and room service duties as required
  • Stay informed about guest services, promotions, and events within the hotel
  • Keep supervisors informed of any challenges or issues requiring attention

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