Experienced Cooks

The Sheraton Hotel Newfoundland is a 301 room hotel and know for it's Food & Beverage. We strive to foster a strong service culture and team environment so that the needs of our guests and associates are met in equal measure.

We are seeking a qualified 1St Cook. This is a casual position leading to full time permanent position. We offer an attractive wage, addition to many travel perks within Marriott Hotels

**SCOPE**:
This position is concerned with working as a team member on your section, fulfilling your duties as requested by the section Chef de Partie & Executive Chef.. To provide an agreed and consistent standard of food service, under the supervision of the Chef de Partie, Sous Chef or Executive Chef..

**PRIMARY RESPONSIBILITIES**:

- To be aware at all times of the agreed standards of food preparation and service.
- To assist the Chef de Partie on section in the smooth running of the section at all times.
- To prepare all necessary mise en place for each service, and to check it is all complete before commencement of service.
- To be aware of any day to day special requirements or up-coming events.
- To work as required, depending on the needs of the business.
- To carry out any reasonable duties requested by the Chef de Partie or Sous Chef.
- To be in the Kitchen on time for each shift in full uniform and of presentable appearance, i.e., clean-shaven, tidy clean hair, clean and short nails, etc.
- To report to the Chef de Partie / Sous Chef at the start of each shift.
- To not leave the Kitchen without first reporting to the Chef de Partie / Sous Chef / Executive Chef.
- To remain on duty until the following shift takes over, informing the Chef in charge of any outstanding or priority work to be completed and to have the section looked over.
- To keep the Chef de Partie / Sous Chef notified of any problems or complaints as and when they arise.
- To wear a proper full uniform at all times while at work, apron, hat etc..
- To wear a suitable pair of hard wearing shoes with non-slip soles while at work.
- To set up service properly and on time for each service period.
- To ensure that all food is prepared to recipes designated by the Chef.
- To be available to attend all Kitchen meetings while on duty or otherwise.
- To report all accidents and any defects of the Kitchen and equipment to the Sous Chef.
- To fill out prep sheets for each shift and ensure that all mise en place is completed before service.
- To work as a team member and to be willing to work on same day preparation and advance preparation on other sections if and when needed, when requested by Executive Chef and Sous Chefs.
- To follow the “clean as you go” policy and keep all areas in clean and hygienic condition at all times.
- To be aware of and comply with Company policy relating to health, hygiene, safety and fire procedures, and to adhere to these policies.
- To carry out regular checks on food to ensure proper rotation, storage and hot and cold food holding and cooling logs daily (all items to be covered with cling film, dated and labelled).
- After service, to clean work tops and work areas - to ensure that areas are left as one would expect to find them.
- To be willing to work in another area when needed to, at the request of the Executive Chef.
- In the event of sickness, to telephone the Executive Chef or Sous Chef at least 4 hours prior to the start of your shift.
- To take breaks and meals only with the permission of the Chef de Partie/Sous Chef / Executive Chef.
- To take breaks only in the staff restaurant.
- To follow all kitchen regulations as outlined and directed.
- To adhere to the policy that no employee may be on the property after working hours without authorization from a manager.
- To sign in and out on the attendance sheet daily for the purpose of being accurately paid and in the event where evacuation of the Hotel property is necessary.

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**Note: Other duties as assigned by supervisor or management**:
**Health and Safety**:

- Follow hotel safe work procedures and policy, including the use of personal protective equipment.
- Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
- Report all injuries or illnesses to a supervisor or manager immediately.
- Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.

**Relationships**:
**Internal**:Restaurant Services: To receive food orders and deliver products.

**Qualifications**:
**Education/ Experience**: Basic reading, writing and math and one year of food preparation experience, is preferred.

**Certification and/or License Requirement: Red Seal an Asset. **Any food handling permit as required by provincial or local law.

**Skills**:
Interpersonal communications.

Attention to detail.

**Working Conditions**:
Will be required to work nights, weekends and holidays

Will be required to work in