Experienced Food Preparation Associate

3 weeks ago

Halifax, Nova Scotia, Canada Westin Nova Scotian Full time


The Westin Nova Scotian, located in the vibrant Halifax Seaport District, provides guests with a serene escape complemented by breathtaking views of Halifax Harbour and easy access to a variety of dining, entertainment, and attractions. Our contemporary, upscale accommodations feature luxurious amenities, ensuring a comfortable stay. With over 24,000 sq ft of elegantly designed function space, we are equipped to meet the needs of any event.

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

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 conceptualizes exquisite dishes, and you are the one who brings these culinary visions to fruition—whether it’s breakfast, lunch, dinner, or a grand banquet. You take immense pride in your culinary skills and thrive in a bustling kitchen environment, consistently adhering to safety protocols and established procedures. As a professional, you understand the importance of budgeting, food preparation based on guest counts, maintaining cleanliness, and ensuring food safety. You are a vital contributor to a high-performing kitchen team, continuously learning and enhancing your culinary expertise.

Key Responsibilities:
  • Excellence in Culinary Skills - As a Lead Cook, you set an example for your peers, mastering various kitchen roles and providing guidance as needed. As a Line Cook, you expertly prepare high-quality dishes for restaurant and banquet guests, adhering to established standards. If you are a Pantry/Prep Cook, you manage all cold food preparations, including salads, appetizers, desserts, and sandwiches, making significant contributions to every meal. As a Breakfast Cook, you play a crucial role in starting our guests' day with a delightful meal and a warm 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 leave satisfied.
  • Organization and Cleanliness - Professional Cooks excel at keeping their workstations clean and organized, strictly following sanitation and food handling protocols at every stage.
  • Safety and Security Compliance - Adhere to the hotel's established safety and security policies and procedures, proactively identifying potential issues and seeking management assistance when necessary.


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

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

Qualifications:

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

Physical Requirements:

  • Ability to work long hours as needed
  • Medium physical exertion - capable of lifting up to 50 pounds occasionally and/or 20 pounds frequently
  • 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 Requirements:

  • Strong oral and written comprehension and expression in English
  • Ability to quickly evaluate and select among alternative courses of action
  • Effective problem-solving skills in the workplace, including anticipating and addressing issues
  • Ability to perform well under stress and high-pressure situations
  • Maintain composure and objectivity in challenging circumstances
  • Ability to comprehend and follow recipes accurately
  • Effective listening and understanding of concerns raised by co-workers and guests
  • Basic mathematical reasoning skills for arithmetic functions

Essential Duties:

  • Approach all interactions with guests and colleagues in a friendly, service-oriented manner
  • Maintain regular attendance as required by the schedule, 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 the schedule and business requirements
  • Prepare food for outlets, banquets, and other requirements as needed
  • Requisition 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 while 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 departmental standard operating procedures
  • Perform all restaurant/lounge duties and room service as needed
  • 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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