Franchised Line Cook – Delta Hotels Kingston Waterfront – Canada

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Job Number 20014240
Job Category Food and Beverage & Culinary
Location Delta Hotels Kingston Waterfront| 1 Johnson Street| Kingston|
Ontario| Canada
Brand Delta Hotels and Resorts
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
Thank you for your interest in this position. It is a job opportunity with one
of Marriott International???s franchisees.
Please apply via email at: bmcallister@aquaterrakingston.com

Additional Information: This hotel is owned and operated by an independent
franchisee| Diamond Hotels. The franchisee controls all aspects of the hotel???s
employment policies and practices| including the selection and hiring process.
If you accept a position at this hotel you will be employed by a franchisee
and not by Marriott International.

AquaTerra| located in the Delta Hotel by Marriott Kingston Waterfront| has an
exciting opportunity for experienced culinary staff. With Kingston???s most
magnificent waterfront dining experience and award winning culinary creations|
we are looking for enthusiastic| creative| and experienced Line Cooks to join
our already dynamic team. We proudly offer a positive work-life balance|
competitive wages| group insurance benefits| hotel discounts around the world|
and much more.

The ideal candidate will be passionate about the dishes prepared with a focus
geared to detail| quality| and presentation. All items that come through our
kitchen must be created with the guest in mind; actively surpassing their
expectations is how we remain competitive in the industry| and loyal to those
enjoying our dining experience.

The ideal candidate is likely to have at least two years cooking experience|
be flexible to work days| evenings| weekends and holidays| and have the
ability to effectively work under pressure; Overall| having both a team and
customer focus as well as a passion for preparing exceptional food| is our
guiding principal for fostering strong successful work performance.

KEY AREAS OF RESPONSIBILITY:

Always start shift 10 minutes early to be updated on days work
Check with the Chef /Sous Chef on arrival of daily specials offered in the dining room.
Verify with the Chef/Sous Chef which duties need to be done in priority
Responsible to inform the Chef /Sous Chef of any items not available or questionable
Preparing soups short order cooking according to recipes provided
Make sure fridges are cleaned and product is properly labeled
Responsible for closing kitchen duties (i.e. turning equipment off| properly store product in the refrigerators or freezers| make sure store rooms are locked| etc.)
Responsible to the cleanliness of kitchen| your station| and the fridges
Verify that the plates| bowls| etc. have been placed in warmer and that the warmer is on
Communicate any maintenance problems or deficiencies to your supervisor or the Maintenance department
Check your schedule before leaving to ensure you know when you???re working
Be aware of and adhere to all policies stated in the employee handbook
Required to work in a safe manner and abide by the hotel???s health & safety policy
Assist in any other areas when called upon
Perform all other duties as requested by the Chef/Sous Chef

The above areas of responsibility are not all inclusive and may be amended
from time to time.

QUALIFICATIONS:

Completion of a two-year community college diploma an asset
A minimum of 2 years cooking experience| preferably in a fine dining restaurant
Exposure in a banquet operation preferred
Good interpersonal and communication skills
Able to read| write and speak English fluently
Must be able to work days| nights| weekends| and special holidays.
Ability to cope with pressure
Chef qualification papers an asset

_This company is an equal opportunity employer._

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