Cook FT

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Property Name:
Four Points by Sheraton Toronto Airport
Job Title: 
Cook FT
Company Name: 
Four Points by Sheraton Toronto Airport
Work Permit: 
Applicants who do not already have legal permission to work in Canada will not be considered.
Management  Position: 
Bonus Pay: 

The Easton's Group of Hotels has been in the Service and Hospitality Industry for over 3 decades. The company has been built on Three Pillars of Excellence; It is these pillars that form the foundation and base of what we believe in and strive towards.

The First is Development - EGH has a knack for attention to detail and perfection which allows all of its developments to be of Superior Quality. Mr. Gupta adds his own flair of brilliance to his all of his designs, creating Developments which are not only renowned but they are also award winning. We at EGH, continue to raise the bar in all markets it competes in.

The Second is Service - We create connections with each of our guests, to ensure that they feel our strong sense of compassion, trust and reliability. We always provide the Gold Standard in Service, making certain our guests know how important they are to us.

The Third is our Team - "We are only as good as our team", this is a fact and a true fundamental to us at the Easton's Group of Hotels. Our team members are trustworthy, loyal and work with an astounding level of ethics. We exhibit a muscular enthusiasm for creating a caring atmosphere for our team which encourages personal growth and development.

These pillars are the core beliefs at the Easton's Group of Hotels, and it is these fundamentals that have brought the company the success it has seen today, and why it will continue to flourish in the future.

We are looking for a passionate candidates to join our Culinary Team. This is an hourly full time position. The General Responsibilities for a Cook 2 are:

- Sets up station according to restaurant or banquet guidelines.
- Prepare all mis en place as directed in a safe, sanitary and timely fashion.
- Follow recipe standards, portion controls, and presentation specifications as set by the Exec Sous Chef.
- Restock and ensure the highest quality of all food products as needed throughout your shift.
- Understanding, knowledge of how to properly and safely use and maintain all equipment in the kitchen.
- Assist with cleaning, sanitation, and organization of the kitchen at all times, this will ensure a safe and healthy working environment.
- Able to work daily with speed and efficiency producing covers up to 1500 people per day
- Coordinate prep and production with leaders and associates ensuring efficiency goals are met.

- Perform additional responsibilities as requested by the Executive Sous Chef.

- Minimum 3 years culinary experience. Red seal, Journeyman or equivalent preferred.
- Advanced understanding of professional cooking and knife handling skills.
- Previous high end hotel or restaurants experience an asset.
- Ability to perform in multiple culinary outlets including a la carte, banquet and garde-manger.
- Previous experience training and mentoring associates
- Has a positive can do attitude, willing to help others

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:

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good 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 up to 5-6 feet in height and the ability to set up, maintain and breakdown same.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 (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Ability to physically handle knives, pots, mirrors, 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.
  • 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 bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • The candidate must possess eligible paperwork to legally work in Canada.
  • 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.

Job Type: Full-time

Job Location:  Mississauga, ON

Required education:

  • Diploma/Certificate

Required experience:

  • Banquet cook: 1 year
  • Cook: 3 years
  • Culinary: 3 years

Required licenses or certifications:

  • Journeyman Cook
  • Red Seal

Join us today; we look forward to hearing from you.

We would like to thank all applicants for their interest in this amazing opportunity; however only those candidates selected for an interview will be contacted





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