General Cook 2 | Valhalla Hotel & Conference Centre

General Cook 2

Position Summary

As a member of the kitchen team General Cook 2 is a versatile and flexible cook who is familiar with all areas of kitchen operations and production. They are responsible for the general production of all menu items and participate in all cooking and food preparation processes. The General Cook 2 can work independently at any assigned station and in all areas of the kitchen. They ensure production standards are met and are familiar with all menu items and can take on any task in the kitchen. The successful candidate takes personal responsibility to ensure all production, plating and product quality standards are met. They are focused on providing exceptional service and creating memorable dining experiences for all guests by ensuring all food items are ready on time and ensuring quality control as through strictly following recipes and production standard. the General Cook 2 is well versed in kitchen methodology and is able to prepare and cook full course meals, individual dishes and other food items independently or as part of a team. The General Cook is experienced in all areas of the kitchen and shows leadership by setting an example to fellow associates in terms of job competence, organization, knowledge, and professionalism. The General Cook ensure timely communication of any problems that arise and immediately reports them to the Chef, they must have strong organizational, leadership and multi-tasking skills. General Cooks are responsible for ensuring the cleanliness and functioning of the kitchen working areas, including equipment and utensils. ensure quality and consistency of food, and attractive plating while limiting waste and working with minimal supervision. The successful candidate will also have the ability to prepare dishes for customers with food allergies or intolerances, work with specialized cooking equipment. They ensure an exceptional guest experience by assisting in the efficient operation and production to ensure a pleasurable and memorable experience for each guest that drives guest loyalty and return business.

Key Responsibilities

Reporting to the Executive Chef or their designate, the General Cook 2 will:

• Understand and comply with all health and safety rules, regulations and laws. Report unsafe acts or hazardous conditions, report all workplace incidents/accidents or near misses,
• Perform any other duties as assigned by the Manager.
• Respond to all guest inquiries, requests and concerns ensuring 100% guest satisfaction Maintain a friendly, professional and productive working relationship with co-workers and management from all departments
• Experience in high volume prep
• May assist with training new team members as requested
• Identify and communicates any problems or areas of concern that arise and immediately reports them to the Chef or Sous Chef
• Prepare dishes for guests with food allergies or intolerances, or special requests
• Ensures that timely, high quality service is achieved, and prep levels are met and ready for the next service
• Provide quality control and timely production for all required menu items and products
• Responsible for the general production of all menu items and efficient preparation and production of items determined by the daily BEO’s
• Sets an example to fellow team members in terms of job competence, organization, knowledge, and professionalism.
• Ensures production standards are they continually check for food quality, flavour and plating to ensure guest satisfaction.
• Ensures the cleanliness and functioning of the kitchen working areas, including equipment and utensils. ensure quality and consistency of food, and attractive plating while limiting waste
• Flexibility in working different areas of a hospitality kitchen; banquet functions, prep, line cook, fine dining, pastry, hot and cold sides
• Ensures all Personal Protective Equipment is worn as required
• Knowledge of specialized cooking equipment and food safety practices, safely prepare dishes for customers with food allergies or intolerances
• Exercise food cost controls by reducing wastage
• Assists with organizing the daily BEO’s and participates in prep and production for all items as directed
• Familiar with the operation of all kitchen equipment
• Responsible for basic mise en place, preparation, cooking, quality, quantity, presentation, and fast service of all items, including sauces, vegetables and farinaceous products.
• Knowledge of preparation, roasting, grilling, poaching, and frying of meat, poultry, fish and vegetable products. Able to prepare soups and stocks as per specifications.
• Assists with ensuring that fridges are organized, product is rotated, storerooms are cleaned, and the dish area is organized
• Attend and participate in all staff meetings
• Consult daily with the Chef concerning menus, specials, Banquets, special events and quantities to be produced and served, reports of any big quantities left over.
• Able to prepare and cook full course meals, individual dishes and other food items independently or as part of a team.
• Understand and apply all hotel safety and security procedures as required to maintain a secure and safe work environment for associated and guests.
• Cooperate with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction;

ENVIRONMENTAL FACTORS

• Moderate to heavy level of physical effort;
• Prolonged periods of standing and/or walking during peak operation periods;
• Working in busy hotel kitchen environment;
• Physical demands include, but are not limited to walking, standing, reaching, pulling, pushing and lifting up to 40 lbs. frequently
• High level of sensory attention: sight and hearing.
• Stand, or walk for prolonged periods across an entire work shift;
• Interacts and communicates with hotel teams and public
• Reach overhead and below the knees, including bending, twisting, pulling and stooping;
• High level of sensory attention; sight and hearing
• Work varying shifts (morning, afternoon, evening, weekends and holidays);
• Frequent use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Must be able to move, lift, carry and place objects weighing less than or equal to 30 lbs without assistance, and in excess of 30 lbs with assistance;
• Wears a uniform and able to represent a defined and high grooming standard.
• Hotel and Hospitality Kitchen environment
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination;
• A fast paced and ever-evolving industry with high demands to perform;
• Interacts and communicates with hotel teams and public
• Manual dexterity required to use kitchen equipment.

Requirements

• 3-5 years of kitchen/catering experience, hotel environment preferred
• Must be legally authorized to work in Canada.
• Available to work nights, weekends and/or holidays as required,
• Passion for creating exceptional guest experiences
• Must be detail oriented with the ability to prioritize, organize and multi-task
• Current Food Safe Certification
• Completion of post secondary culinary program preferred
• Thrives in a fast-paced environment-maintaining composure and objectivity with guests and team members;
• Proven time management skills and ability to work under pressure;
• Excellent communication skills

Salary Range

$19.09 / hour

About Valhalla Hotel & Conference Centre

https://www.silverhotelgroup.com/hotel/valhalla-hotel-conference-centre/

The Valhalla Hotel & Conference Centre is both the largest full-service hotel in Northwestern Ontario and the most unique. Located just minutes away from the Thunder Bay International Airport and near to some of the city’s main attractions, The Valhalla Hotel & Conference Centre is perfectly situated for any traveling to Thunder Bay. With a wide array of accommodations ranging from Executive Suites to Family Rooms and even Pet-Friendly Rooms, the Hotel boasts 265 rooms meeting every traveler’s needs.

About Us

https://www.silverhotelgroup.com/

Silver Hotel Group (SHG) is a family-owned Canadian hotel investment, development, and management company. Our portfolio includes hotels in Canada and the U.S. and ranges from internationally branded full and select-service hotels to independent and boutique hotels. At SHG, our culture is fundamental to our success. Each empowered team member strives to exhibit passion, creativity, and fun every day. Together, we are dedicated to delivering exceptional experiences by living our core values as our road map: Accountability, Teamwork, Leadership, Diversity, Integrity, Giving, Fun, and Recognition. As we continue to grow, our mantra “You Matter” resonates with our 600+ team members in how we do business, which will continue to enhance engagement and retention. Today, we look for new team members who demonstrate both aptitude and the passion to embrace and contribute to our Culture.

Help us build something exceptional!

The Silver Hotel Group believes in outstanding hospitality and takes seriously its obligations under the Human Rights Code and the Accessibility for Ontarians with Disabilities Act, 2005. We are committed to respecting the independence and dignity of all persons by providing a barrier-free environment for all guests, colleagues, and job applicants. Accommodations are available upon request for all applicants with a disability throughout the recruitment process. Please contact Human Resources at (807) 577-1121. The Silver Hotel Group is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, or any other characteristics protected by law.