Cook (Part Time)

Do you want to make a difference in the lives of those around you, be part of something bigger, and love where you work?

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Join a community that values respect, integrity, inclusion, empathy, experimentation, and well-being. At Hyatt, diversity, equity, and inclusion are at the core of our purpose: to care for people so they can be their best.

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About the Job: -

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Responsible for the preparation and cooking of food for the hotel

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• Job Title:            Cook (2nd Cook)
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• Reports To:        Sous Chef/Executive Chef
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• Department:       Kitchen/Culinary
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• Availability:       Part Time, Flexible (available over weekends)
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Starting Wage for the position will be CA$21.43 on probation and will increase to CA$26.79 after probation is completed. Further after 6 months the rate will increase to CA$27.54

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Qualifications

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• Minimum of 2 years cooking experience in a Hotel or related industry.
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• P ost secondary degree in Culinary Arts 
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• Ability to communicate effectively with all levels of guests, employees and management.
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• Good organizational and problem-solving skills.
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• Good oral and written communication skills.
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• Ability to lift weight up to 70 pounds.
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• Safe Food Handling certified.
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Daily Tasks

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• Operating the station, serving and preparing products according to specifications or delegations, in an organized and cleanly kept work fashion.
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• Food is not to be issued without the proper bills, requisition, banquet contracts or authorization by management.
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• Communicates with other departments to plan production and co-ordinate activities.
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• Checks refrigerators for supplies.
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• Prepares banquet food ensuring they meet standards of quality, quantity, taste and presentation.
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• Carry out production as delegated.
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• Cleans, peels, cuts and cooks a variety of meats, fish, vegetables and starches.
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• Prepares and stores soups.
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• Heats, tastes and adjusts seasoning of and serves staff food.
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• Ensure that all MEP required is up to date prior to days off.
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• Be aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
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• Assists in controlling food costs by using up left over food and following procedures for storage and rotation.
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• Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment.
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• Cleans an assigned refrigerator, wiping down shelves and mopping the floor.
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• Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, people, hotel and departmental variations
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• Maintain awareness of product specifications to create a secondary quality checkpoint as stocks are put away.
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• To refine and expand their culinary knowledge and skills by applying themselves to gain experience from all stations.
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• Developing personal culinary style within the specifications of the hotel and its standards.
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• Practical emphases must be applied to organization, prioritization, attitude and commitment.
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• Be aware of the tasks of the 2nd Cook whereby information, experience can be absorbed strong with experience which will aid in promotion.
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• Active participation in requisitioning, receiving and storage of products and mise en place. Inquiring about unknown products/production.
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• Be pro-actively upgrading professional skills by questioning, inquiring and involvement in the operations.
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• Complete adherence to board of health regulations and food safe.
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• Perform other tasks as assigned by the Management.
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Hyatt Regency Toronto is dedicated to offering employment accommodation in compliance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. If contacted for a job opportunity, please inform the Human Resources department if you require accommodations.