Cook (General Cook 1) - Full Time

**About Valhalla & SHG**

The Valhalla Hotel & Conference Centre is the largest and most unique full-service hotel in Northwestern Ontario. The Valhalla Hotel & Conference Centre is Thunder Bay’s premier hotel and conference destination, newly renovated and operated by Silver Hotel Group (SHG). SHG is a family-owned Canadian hotel management company, whose portfolio includes internationally branded full and select service hotels as well as independent and boutique hotels.

**What We Offer?**
- Exciting opportunities for career development and growth
- Work with like-minded team members who are passionate and keep things fun, every day
- Benefits including; Extended Health Care, Dental and Vision Care
- Retirement Saving -RRSP/RDSP and pension programs
- Exceptional You - Team Member Peer Recognition Program
- Annual Team Member Wellness Credit
- Team Member Travel Program - discounted rates at SHG hotels in Canada
- Flexible hours of work
- On site parking
- Be part of Silver Hotel Group’s culture of respect, appreciation, and fun
- Work in a fast-paced environment in an ever-evolving industry - it’s the place to be

**What this Job Entails**:
The General Cook 1 is an experienced and versatile lead cook who is familiar with all areas of kitchen operations and production. They are comfortable taking on any task in the kitchen and are familiar with the operation of all kitchen equipment and assist in leading the daily operations. They are experienced with the preparation of all menu items and are responsible for ensuring production standards are met and checking for food quality, flavour and plating to ensure guest satisfaction. They participate in all aspects of food preparation and ensure menu items are plated and served on time. They ensure quality control as through strictly following recipes and production standard. General Cooks are focused on providing exceptional, memorable experiences for guests dining in our hotel.
- Experienced in all areas of the kitchen and shows leadership by setting an example to fellow associates in terms of job competence, organization, knowledge, and professionalism.
- Prepare individual dishes as well as full course meals
- Knowledge of specialized cooking equipment and food safety practices
- Checks for food quality, flavour and plating to ensure guest satisfaction.
- Consistently produce delicious, high quality food and attractive plating while limiting waste and working with mínimal supervision.
- Prepare dishes for customers with food allergies or intolerances, work with specialized dietary concerns
- Ensures timely communication of any problems that arise and immediately reports them to the Chef
- Provide quality control and timely production of all food preparation.
- Strong organizational and multi-tasking skills.
- General Cooks are responsible for ensuring the cleanliness and functioning of the kitchen working areas, including equipment and utensils.
- Organize the daily BEO’s and ensure prep and production for all item are undertaken.
- Familiar with the operation of all kitchen equipment
- Assist in leading the daily operations
- Exercise food cost controls by reducing wastage through monitoring production.
- Consult daily with the Chef concerning menus, specials, Banquets, special events and quantities to be produced and served, reports any big quantities left over.
- Monitors production standards and product quality to ensure efficient service and that brand standards are met
- Assist with duties such as ordering, inventory, costing, waste control, training, and ensuring food safety standards are always met.
- Ensures that prep levels are met and ready for the next service.
- Ensures that fridges are organized, product is rotated, storerooms are cleaned, and the dish area is organized and takes the lead on shift in directing that these activities occur.
- Passionate energetic personality with a team focused attitude
- A strong desire to exceed guest expectations and an attention to detail
- Follow through on daily tasks and key responsibilities, driving a culture of teamwork and fun
- 3-5 years of kitchen/catering experience, hotel environment preferred Minimum 5 years culinary experience including minimum of 3 years short order experience
- Diploma or completion post secondary culinary program preferred
- Current Food Safe Certification
- Passionate about delivering experiences that exceed guest expectations
- Proven time management skills and ability to work under pressure;
- Thrives in a fast-paced environment
- **Available to work days, evenings, weekends and/or holidays as required,**
- Excellent communication skills
- Must be detail oriented with the ability to prioritize, organize and multi-task
- Moderate level of physical effort (can include activities such as periodic lifting up to 50 lbs.)
- Physical demands include but are not limited to walking, standing, reaching, pulling, pushing and lifting up to 50 lbs.
- High level of mental effor