1st Cook
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1st Cook

Marriott Worldwide

Publicada

Cerrada

1st Cook

Sobre el trabajo

Additional Information Part Time
Job Number 22198432
Job Category Food and Beverage & Culinary
Location W Toronto, 90 Bloor Street East, Toronto, ONT, Canada VIEW ON MAP
Schedule Part-Time
Located Remotely? N
Relocation? N
Position Type Non-Management

JOB SUMMARY

 Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Use and regulate temperature of ovens,   broilers, grills, and roasters. Prepare special meals or substitute items. Ensure proper portion, arrangement, and food garnish. Test foods to determine if they have   been cooked sufficiently.  Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform   Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Set-up and break down work   station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the   correctness of the temperature of appliances and food.

 Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete   safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect   company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working   relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality   expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

ADDITIONAL RESPONSIBILITIES

  • Working knowledge of a variety of method of preparation for raw seafood (crudo, seafood raw bar, fish, cleaning fish)
  • Working knowledge of handling premium products—a variety of meats as well as seafood items (caviar, king crab, tuna, scallops, prime meats, wagyu)
  • Participate in interactive live cooking stations and additional activations in both front of house and back of house.
  • Ability to work both hot and cold kitchens, grill stations.  
  • Organize and prioritize order chits as necessary to ensure preparation of food is executed to standard and in a timely manner.


PRIMARY DUTIES & RESPONSIBILITIES

General Kitchen

  • Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
  • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
  • Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
  • Ensure the quality of the food items and notify manager if a product does not meet specifications.
  • Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
  • Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
  • Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
  • Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
  • Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
  • Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
  • Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
  • Inform Chef of any excess food items that can be used in daily specials or elsewhere.
  • Maintain food logs for all food products (e.g., production charts).


 Organize and prioritize order chits as necessary to ensure preparation of food is executed to standard and in a timely manner.

Sanitation and Maintenance

  • Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
  • Set-up and break down work station tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
  • Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
  • Disassemble and assemble kitchen equipment following safety procedures when cleaning.


Kitchen Tools & Equipment

  • Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
  • Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.


  • Food Preparation
  •  Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
  •  Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  •  Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
  •  Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  •  Prepare special meals or substitute items, where possible, to satisfy guest requests.
  •  Regulate temperature of ovens, broilers, grills, and roasters.
  • Set-up
  •  Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
  •  Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
  • Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.


  • Banquet/Buffet
  •  Breakdown work station and return and label back-up items according to proper food handling procedures.


  • Maintenance, Sanitation, and Cleaning Activities
  • Ensure food storage areas are clean.


  • Guest Relations
  • Perform table-touches and engage with the guests, welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name every time.
  • Address guests' service needs in a professional, positive, and timely manner.
  • Provide assistance to individuals with disabilities, including assisting visually, hearing, or physically-impaired individuals within guidelines (e.g., escorting them when requested, using words to explain actions, writing directions on paper, moving objects out of the way, or offering access to Braille or TDD phones).
  • Assist other employees to ensure proper coverage and prompt guest service.
  • Thank every guest upon departure, invite them to return, and wish them a fond farewell. 


  • General Food and Beverage Services
  • Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
  • Inspect the cleanliness and presentation all china, glass, and silver prior to use
  • Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
  • Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
  • Ability to articulate  menu items to staff and guests alike.


  • Closing
  • Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.


  • .
  • Working with Others
  • Support all co-workers and treat them with dignity and respect.
  • Develop and maintain positive and productive working relationships with other employees and departments.
  • Partner with and assist others to promote an environment of teamwork and achieve common goals.


  • Quality Assurance/Quality Improvement
  • Comply with quality assurance expectations and standards.


  • CRITICAL TASKS
  • Safety and Security
  • Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
  • Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
  • Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
  • Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
  • Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
  • Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
  • Complete appropriate safety training and certifications to perform work tasks.


  • Policies and Procedures
  • Protect the privacy and security of guests and coworkers.
  • Follow company and department policies and procedures.
  • Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
  • Maintain confidentiality of proprietary materials and information.


         

  • Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.


  • Perform other reasonable job duties as requested by Supervisors.


  • Communication
  • Speak to guests and co-workers using clear, appropriate and professional language.
  • Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
  • Communicate with guests, other employees, or departments to ensure guest needs are met.


  • MINIMUM QUALIFICATIONS & REQUIREMENTS


  • Experience & Certification


  • Food Handler Certification
  • +5 years serving experience in a fast paced, high volume a la cart restaurant environment.


  • Physical Demands


  • Read and visually verify information in a variety of formats (e.g., small print).
  • Ability to constantly stand for the duration of an entire work shift.
  • Walking for an extended period of time.
  • The use of sensory demands (hearing, speech) in an environment that requires exposure to medium level of noise.
  • Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
  • Move through narrow, confined, or elevated spaces.
  • Move over sloping, uneven, or slippery surfaces.
  • Move up and down stairs and/or service ramps.
  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 30 pounds without assistance and objects weighing in excess of 50 pounds with assistance.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Exposure to high levels of temperature as a result of working with kitchen equipment in close proximity.


  • Psychological/Mental Demands


  • Ability to successfully multitask, high level and use of memory, and manage multiple orders at the same time without compromising quality of work.
  • Ability to work successfully in an extremely fast paced and high-volume environment.
  • Ability to work irregular hours that fluctuate in timing as per business demands


  • CRITICAL COMPETENCIES Interpersonal Skills
  •  Customer Service Orientation
  • Team Work
  • Interpersonal Skills
  •  Diversity Relations


  • Communications
  • Communication


 Listening


  • English Language Proficiency


  • Personal Attributes
  •  Dependability
  •  Presentation
  •  Positive Demeanor
  •  Integrity
  •  Safety Orientation


 Stress Tolerance


  •  Adaptability/Flexibility


  • Organization
  • § Multi-Tasking   § Significant use of memory


Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Notification to Applicants: W Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call 905-366-5227 or email CanadaApplicationAccommodation@marriott.com  and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.

Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.

We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox.Retox.Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.

Cerrada

1st Cook

Toronto, Canadá

A tiempo parcial, Indefinido

Fecha de inicio:Lo antes posible

Fecha limite de comienzo:

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