Cook 1 Part Time

The Westin Nova Scotian, in the Halifax Seaport District, offers travellers a relaxing retreat with stunning views of Halifax Harbour as well as a central location to an array of restaurants, nightlife, and attractions. Our modern, upscale rooms and suites offer luxurious accommodations with contemporary amenities. With over 24,000 sq ft of function space, we are able to cater to every event need.

We are passionate professional hoteliers dedicated to the art of hospitalityOur team members are dedicated to providing exceptional personalized service to our guests; our dedication to the customer shows in everything we do.

We put people first We take care of our associates who in turn take care of the customers.
Our customers are our associates, guests, owners, investors and communities. Mutual respect is at the heart of every customer exchange.

**1st Cook
- The Westin Nova Scotian**

The Executive Chef envisions and you bring his creations to life - it might be breakfast, lunch, dinner or a grand banquet but you know how to get it right and take great pride in your abilities as a Cook. The kitchen can be full of action and activity but you thrive in such an environment, always working safely and following the established protocols. You are a professional - knowing how much to order to stay in budget, how much to prepare based on the house count, how to keep a clean and how to handle food safely. The Chef has a great kitchen team and you are someone who contributes to that greatness
**(be it as Lead Cook, Line Cook, Pantry/Prep Cook, Breakfast Cook, etc.)** while always learning new skills and developing your expertise.

In the role of
**1stCook**you will:

- **Be Great at What You Do** - **If the Lead Cook**, you are a role model in the kitchen for all other staff. You have mastered their jobs and are able to train or assist them as needed. **If the Line Cook**, you know how to prepare delicious high quality food for restaurant and/or banquet guests based on established guidelines and do so every day. **If the Pantry / Prep Cook**, you are responsible for all cold food items prepared in the kitchen, such as salads, cold appetizers, desserts, sandwiches, salad dressings, etc., so you have a major contribution to every meal. And, if the Breakfast Cook, you help our guests start their day with a hot meal and a smile - an important job.
- **Be a Team Player** - The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy.
- **Be an Everything Clean and Organized Fanatic** - Professional Cooks know how to keep a work area clean and organized, following all sanitation and safe food handling procedures at every step.
- **Be a Safety & Security Agent** - following your hotel's established safety and security policies & procedures. Anticipate problems and ask for management assistant as needed.

**Requirements**:
**Position Summary**: The Line Cook I is expected to prepare highly skilled, high quality food for guests based on established guidelines, keep work area clean and organized and conduct his or her self in a positive professional manner.

**Accountabilities**: The Cook I is responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen. Follow food safe procedures at all times.

**Qualification Standards**

**Education & Experience**:

- At least 5 years of cooking experience in a hotel or related field; 3 years as a 2nd Cook or 1 years as a 1st Cook
- Previous experience in Banquets, line cooking and fair knowledge of fine dining
- Culinary training in a college program preferred
- High School diploma or equivalent preferred

**Essential Duties & Functions**:

- Approach all encounters with guests and employees in a friendly, service oriented manner
- Maintain regular attendance as required by scheduling which will vary according to the needs of the hotel
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
- Comply at all times with Hotel standards and regulations to encourage safe and efficient hotel operations
- Assume daily responsibilities according to schedule and business needs
- Preparation of Outlet, Banquet and any other food requirements
- Requisition of food, beverage and dry goods from the storeroom
- Check daily food requirements and prepare them accordingly
- Ensure that refrigerators, freezers, working areas and kitchen are kept clean
- Ensure that equipment is functioning, sanitized and that any required maintenance is reported to Kitchen Management
- Ensure strict control of waste/portion and help to control food quality and cost using standard recipe methods
- Design specials for the day when required
- Ensure compliance with