Cook 2- The Westin Nova Scotian

3 weeks ago

Halifax, Canada New Castle Hotels & Resorts Full time

Job Description

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 25,000 sq ft of well-appointed function space, we are able to cater any event's need.

We are passionate professional hoteliers dedicated to the art of hospitality Our 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.

Cook 2- 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 Cook you will:
Be Great at What You Do -- If the Lead Cook, you are a role model in the kitchen for all other staff and have mastered their jobs and are able to train or assist them as needed. If a 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 a 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 is 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. 

Location Photo

Location Website

Requirements

Requirements

At least 3 years of cooking experience in a hotel or related field.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.Demonstrates initiative, and the ability to work with minimal supervision.Ability to maintain high service levels under pressure.Physically fit to lift trays repeatedly, stand and walk for the duration of the shift. Long hours sometimes required.

Additional Job Details

Duties & Functions

Comply at all times with New Castle standards and regulations to encourage safe and efficient hotel operationsAssume daily responsibilities according to schedule and business needs Preparation of Outlet, Banquet and any other food requirementsRequisitioning of food, beverage and dry goods from the storeroomCheck daily food requirements and prepare them accordinglyEnsure that refrigerators, freezers, working areas and kitchen are kept cleanEnsure that equipment is functioning, sanitized and that any maintenance is reported to Kitchen ManagementEnsure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventoryDesign specials for the day when required Insure compliance with all local liquor laws, and health & sanitation regulationsInsure departmental compliance with S.O.P.sBe up to date on all guest services, promotions and events in the HotelKeep immediate supervisors fully informed of all challenges or matters requiring his/her attention

Wage Scale

$18.95-$19.45

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