Job Description
Looking for a career change? Join one of Canada’s most successful and multicultural Hospitality companies, that strives to take your talent to the next level. With 20 hotels owned and managed by Easton’s Group of Hotels, and more 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. As a company, we strive to provide exceptional benefits, perks, and growth opportunities to all our employees. If you have a passion for exceptional service delivery, are results driven and appreciate the recognition, Easton’s is your career partner of choice. The Easton's team believes that excellence is achievable only in an environment that embraces and promotes Equity, Diversity & Inclusion (ED&I). Our company is challenging the way we work, think, and develop an inclusive workplace. Our commitment to ED&I allows us to achieve our vision and mission and ensure a more equitable future for all. About the Hotel The Westin Toronto Airport is located near YYZ airport, it features a Westin WORKOUT Fitness Studio, heated indoor pool, and dining options like Atmosphere and Crosswind’s Bar and Grill along with an express Starbucks coffee and grab-and-go stand. As part of Easton’s Group of Hotels, our team is deeply involved in community events, valuing the wellbeing of each member as much as our guests. Benefits Health, Vision, and Dental Coverage Wellness Days Employee Social Events On-Site Parking Deferred Profit-Sharing Plan RRSP Onsite Westin WORKOUT Fitness Studio Career Development Discounted Associate Meals Hotel Discounts at Marriott Properties worldwide The Westin Toronto Airport is seeking a Junior Sous Cook with exceptional culinary skills and experience in food preparation. This role is ideal for someone dedicated to assisting in managing a food and beverage outlet, or a shift or section of food and beverage operations. Supervising kitchen employees and entry-level culinary staff in the preparation and cooking of various food items, including their garnishment and presentation, are essential aspects of this position. Additionally, supporting the Sous Chef and Executive Chef in menu planning, development, and cost control is crucial. Join our team and play a crucial role in creating a personal, instinctive, and renewing environment for our guests. What will you be doing? Supervise the daily operations of the kitchen, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures. Recommend disciplinary or other staffing/human-resource-related actions according to company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training, development, and performance coaching. Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in the assigned area of responsibility. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Inspect the cleanliness of the line, floor, fridges, and all kitchen stations. Maintain and strictly abide by proper storage procedures and provincial sanitation and health regulations. Notify the Maintenance Department of any needed repairs. Manage daily temperature logs as per Marriott Brand Standard. Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Manage the kitchen and assume responsibility in the absence of the Sous Chef and Executive Chef. Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory, and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) minimize waste and control costs. Assist in determining the minimum and maximum stocks of all food, material, and equipment. Assist in cooking and food preparation as required. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties, and other special events. Perform any other duties as assigned by your manager. What are the requirements for this role? Completion of a high school diploma or equivalent, plus two years of experience as a chef/cook, or an equivalent combination of education and culinary/kitchen operations experience. A degree or certificate in culinary arts is preferred. Friendly and hospitality focused. Attention to detail. Ability to work under pressure in a fast-paced, stressful environment. This job requires the ability to perform the following:Carry or lift items weighing up to 50 poundsRemain stationary for extended periodsMove about the kitchenHandle food, objects, products, and utensilsBend, stoop, and kneel