Our Core Belief
Our core belief that people want a better way to experience the world extends not only to our guests and customers, but to our global team of associates, too. A career at Starwood is like no other. If you are ready to support a better way to experience the world and be challenged to deliver your best, we are the company for you.
Sheraton Gateway Hotel in Toronto International Airport is the only full service hotel located in Toronto's Pearson International Airport. Our climate controlled walkway connects you to Terminal 3, with access to Terminal 1 just a short distance away. Experience our exclusive Sheraton Club Level, featuring the Club lounge that offers daily complimentary deluxe continental breakfast and evening hors d'oeuvres as well as a comfortable place to catch up on work or reconnect with friends. Stay fit on the road with our 24-hour fitness centre featuring Sheraton Fitness programmed by Core Performance and our indoor heated swimming pool. Grab dinner and drinks with clients, friends, or family at Mahogany Grill Restaurant and Bar featuring international dishes guaranteed to satisfy your palate. Sheraton Gateway Toronto is ideally situated for business meetings. With over 16,500 square feet of Wi-Fi covered hospitality suites, boardrooms, an elegant ballroom and 25 meeting rooms, we have the facilities and space you need to make your Toronto meeting a successful event. The Company is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law. If you require assistance or a reasonable accommodation in completing the application materials or any aspect of the application process, please contact the local Human Resources office at the worksite where you are applying for a position.”
POSITION PURPOSE Manage all aspects of the food preparation and production for a la carte hot line, banquets and associate cafeteria according to the specifications and standards. Adhere to all health and safety as well as food sanitation practices. ESSENTIAL FUNCTIONS - Prepare food items for customers using a quality predetermined method in a timely and consistent manner. - Set up station with predetermined mise en place required to service the a la carte hot line, banquet functions and associate cafeteria. - Practice sanitation and safety daily to ensure the total customer satisfaction. - Report to Chef de Partie and Sous Chef Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be determined by the manager based upon the particular requirements of the hotel: - Consult with Chef de partie and Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. - Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: - Requires strong communication skills, both verbal and written. - Must possess basic computational ability. - Ability to read recipes and follow their instructions. - Ability to create appropriate buffet displays, to set up, maintain and breakdown - Must be available for a variety of shifts including weekends - Must have knowledge regarding the preparation and execution of a la carte service as well as large volume food preparation. Physical Demands - 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 and kitchens, possibly for one hour or more. - Ability to physically handle knives, pots, platters, or other display 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, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. - Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. QUALIFICATION STANDARDS Education High school or equivalent education required; post-secondary education in culinary field considered an asset. Grooming All employees must maintain a neat, clean and well-groomed appearance per Starwood standards. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.