Second Cook (Permanent and Seasonal Positions Available)
JW Marriott The Rosseau Muskoka Resort & Spa
Minett, ON
Requirements

High School Diploma or equivalent required
Culinary Education/Trade papers
Certifications as required to comply with local Health codes
Related work experience
Working Conditions

Must be able to work in hot, humid, cold environments
Must be able to work flexible hours including evenings, weekends and holidays
Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance
Stand, sit or walk for an extended period of time or for an entire shift
Reach overhead and below the knees, including bending, twisting and pulling
Move through narrow, confined or elevated spaces
Move up and down a ladder
Move over sloping, uneven or slippery surfaces
JW Marriott The Rosseau Muskoka is an equal opportunity employer. We are committed to inclusive, barrier-free recruitment and selection processes and work environment in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). The Human Resources department will work with applicants requesting accommodations at any stage of the hiring process.

JW Marriott The Rosseau Muskoka is committed to building a more diverse workplace and encourages all qualified applicants to apply, including: Indigenous persons, vulnerable youth, newcomers and persons with disabilities.

Role Summary

Reporting to the Culinary leadership team, this position is responsible for tasks that focus on the day to day activities in the kitchen. Assist First Cook and Jr. Sous Chef in all areas of the kitchen including food production, standards and kitchen sanitation. Position assists in ensuring guest satisfaction is achieved while maintaining the operating standards.

Accountabilities

Knowledge of kitchen operational procedures
Understanding of Restaurant; Room Service; Bar/Lounge and Event Ops department procedures
Knowledge of basic sanitation requirements and food handling safety standards
Have a good understanding of food cost and waste control
Good customer and associate relation skills
Knowledge of overall hotel operations as they relate to the kitchen
Good presentation and platform skills
Good communication skills (verbal, listening, writing)
Strong organization skills
Knowledge of purchasing, understanding of receiving, stock rotation and storage
Knowledge of governmental regulations and safety standards (WCB, MSDS)
Welcome and acknowledge each and every guest with a smile, eye contact and a friendly verbal greeting using the guests names when possible
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
Adhere to all environmental policies and programs as required
Other duties as assigned