Summary
As a member of our talented Culinary Team, you are one of many on the team bubbling over with personality, humour, kindness, and sincerity. With a positive attitude and strong work ethic, you aim to please each and every guest that arrives by delivering a memorable food experience, one they will not soon forget. You are friendly, dynamic, and knowledgeable and willing to share those traits with the team. You will leverage your strong culinary and operational skills to partner with all stakeholders to meet or exceed standards and deliver outstanding experiences.
As a Line Cook, you provide versatile culinary leadership at the Sheraton Ottawa Hotel under the direct supervision of the Executive Chef, Executive Sous Chef or Chef Tournant. His/her/their primary roles are: responsible for the set-up, food preparation, organization, sanitation and production of food and beverage items; ensure to meet the culinary quality, innovation and overall food experience as per established standards; deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects including the opening, closing and storage of all assigned work stations.
The Essentials
Responsibilities and essential job functions:
Consistently produces high-quality hot and cold foods according to established recipes while also being responsible for the set-up and executing of daily par/prep and organization of the workstations.
Delivers legendary customer service with a warm and friendly welcome, makes the guest comfortable and able to clearly describe food offerings and answer questions about the menu and the creation of alternative dishes to address possible allergens.
Able to work, organize and/or assist in all Kitchen areas (both hot and cold) with food preparation, plating, and coordination for potential allergens. Responsible for opening or closing of the Kitchen.
Maintain a high productivity level and communicate to ensure a smooth kitchen workflow.
Propose menu items that have a reasonable cost, good flavour and an imaginative presentation.
Ensure that food preparation and food rotation is optimized to minimize waste and control food cost. Properly receive and store all goods purchased as needed.
Control all food quality by testing flavor, following proper cooking processes and techniques, and following HACCP rules.
Respect Sheraton standard programs such as food composting, recipes books and all management policies.
When required, assists with new team member on-boarding by reinforcing performance standards and giving respectful coaching as required.
Works in compliance with Health & Safety regulations and department and hotel policies and procedures. Respects all cleanliness and sanitation standards.
Thrives on learning and sharing new information by attending shift briefings, menu changes, department meetings
Contributes to a positive team environment, reinforcing good morale, respect, and integrity of others.
Attends all training as requested by the Company.
Performs all duties as assigned by Managers.
The Bare Maximum
(Knowledge, Skills, and Ability)
· Knowledge and passion for high-quality foods, local and seasonal ingredients, customer care, and overall hospitality
· Able to stand for majority of shift, some heavy lifting, walk for an extended period of time, lifting, carrying, bending, reaching, stopping, and placing objects
· Strong people skills (interpersonal, work as a team, build relationships)
· Outgoing and friendly
· Organized and proactive with an ability to multitask
· Strong sense of urgency and “getting things done”
The Requirements
· Graduate of a 2+ year culinary program
· Food Handling Certification and Red Seal preferred
· Health and safety training including WHMIS, HACCP and Food Safe certification
- Experience in a high volume and fast-paced culinary environment
· Able to work a flexible schedule including weekends, nights, and holidays
· Previous hotel or restaurant experience needed (1+ year in a luxury operation preferred)
The Facts
Health and Safety:
Under the OHSA, a Line Cook is required to ensure that:
§ Work in the manner and with the protective devices, measure and procedures required.
§ Use or wear the equipment, PPE or clothing required by the Sheraton Ottawa Hotel.
§ Advise of the existence of any potential or actual danger to their wellbeing of which the supervisor is aware.
§ Where prescribed, will be provided with written instructions as to the measures and procedures to be taken for their protection.
§ Ensure every reasonable precaution is taken for the protection of themselves and the guest.
On a daily basis, the Line Cook is responsible to reinforce and demonstrate a positive ‘Health & Safety’ attitude and working climate. All safety rules and procedures must be upheld. You are expected to report, investigate and properly document all incidents and injuries to employees and guests, as well as any property damage or loss of process as a result of the incident.
Physical Demands for this position:
· Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
· Ability to physically handle food service equipment or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards. Proper usage and handling of all Kitchen equipment to include pots, pans, knives, cooking utensils, mixers, grinders, slicers, and other food service and kitchen-related and food preparation equipment.
· Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
· Ability to create, build, handle, and dismantle displays.
· The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
· Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
· Must be able to lift up to 15 lbs. on a regular and continuing basis.
· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
· Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Job Types: Part-time, Permanent
Pay: $25.81 per hour
Expected hours: 25 – 35 per week
Additional pay:
Benefits:
- Company pension
- Discounted or free food
- Paid time off
- Store discount
- Vision care
Flexible language requirement:
Schedule:
- 8 hour shift
- Day shift
- Evening shift
- Monday to Friday
- Morning shift
- Overtime
- Weekends as needed
Ability to commute/relocate:
- Ottawa, ON K1P 5G2: reliably commute or plan to relocate before starting work (required)
Education:
- AEC / DEP or Skilled Trade Certificate (preferred)
Experience:
- Cooking: 2 years (preferred)
Language:
Licence/Certification:
- Food Handler Certification (required)
Work Location: In person
