Nominated for 2013 Steel Design Awards of Excellence, Renaissance Edmonton Airport Hotel offers you far more than the typical airport hotel experience. Whether you're laying over or in need of a lie-down, luxurious touches like in-room Keureg® coffee machines and state-of-the-art fitness center make you feel right at home. While soundproofed modular solidwall construction and tripleglazed, argon-filled glass, ensures there's always time for quiet moments.
WHAT WE ARE LOOKING FOR:
We are looking for a Third Cook to join our Culinary Team here at the Renaissance!
This position is a permanent part time hourly position
WHY WORK FOR US?
We have a great benefit plan that includes extensive medical and dental as well as life insurance. This plan is 80% covered by the hotel for single coverage. We also offer a great loyalty program and, have a travel program which can have you staying in hotels across the world for as little as $29 a night!
The Renaissance Edmonton Airport Hotel is looking for a champion to contribute to our state of the art culinary department. Responsible for collaborating with various departments across the entire hotel, the kitchen is a crucial contributor to the heart of our house. If you are the type of individual who is willing to ensure the highest level of cleanliness and food quality is distributed to our guests each and every time they dine with us than you should consider a position in our Culinary department.
Effectively operates the cook's station in the prep. Kitchen.
Prepares the complete line of breakfast set up and establishes an adequate par for the set up.
Checks daily use records with the first cook so as to make sure that estimates are filled in correctly and production is following these estimates as closely as possible.
Pulls all food needed for daily production from walk-in box and utilizes all leftovers as per SOP and with direction from the first cook.
“Brings up” complete restaurant luncheon menu, including good and wholesome food for the cafeteria and whatever special is needed for the specialty restaurant and lounge.
Makes sure that all food is ready on time, and after cafeteria food has been dished out, takes the restaurant food out into the service kitchen.
Should remain in the work area at all times and in event of the completion of the work for the day, plan the next days work.
Whenever time is available, cooperate with banquet personnel and help with banquet food production.
Whenever time is available, P.M. advance preparation should be done as soon as the relief cook reports to work. Also, advance preparation for the next day should be started at this point.
The cook should direct and supervise the station attendants' production.
Maintains good housekeeping in the entire prep kitchen, walk-in freezers, walk-in boxes and all reach-in refrigerators.
All foods under refrigeration must be properly identified, covered and dated.
Maintains food quality and service in accordance with standardized company recipes and procedures.
Promotes and maintains effective communications between the main prep. kitchen and the service kitchen.
Keeps the executive chef informed of all pertinent information regarding the prep kitchen, through first cook.
Regularly reports all needed maintenance projects.
Keeps all production charts properly filled out and uses all charts as per SOP.
Conducts daily taste panel with the first cook.
Check over menu with the P.M. cook to make sure those adequate set-ups for dinner and the next days' lunch has been secured.
Attends all associate meetings, and come up with suggestions for solving problems.
Strictly practices and enforces the "clean as you go" policy.
Checks with the supervisor prior to departure.
CANDIDATE QUALIFICATIONS & REQUIREMENTS
Education and Experience
High school diploma or GED
Able to work with little supervision.
1 to 2 years of experience in a full service hotel kitchen or similar operation
Must have a friendly disposition and be well mannered.