First Cook

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Property Name:
Holiday Inn Toronto International Airport
Job Title: 
First Cook
Company Name: 
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.

At Holiday Inn® we want our guests to relax and be themselves which means we need you to:

  • Be you by being natural, professional and personable in the way you are with people
  • Get ready by taking notice and using your knowledge so that you are prepared for anything
  • Show you care by being thoughtful in the way you welcome and connect with guests
  • Take action by showing initiative, taking ownership and going the extra mile


Prepare meals in accordance with portion and quality standards specified in recipes.  Control food for a respective section(s) usage to minimize waste. 


  • Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner.  Coordinate the smooth service in relation to the pass and pick-up of food.
  • Organize the day’s prepping for the cooks and restaurants; supervise line set-up and prepping.
  • Advise supervisor of low inventory items or may order necessary food items.  Assist in receiving items and taking inventory as needed.
  • Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and hotel requirements.
  • Report all unsafe or malfunctioning equipment to supervisor.
  • Assist in the training of kitchen staff; ensure that all cook’s duties have been performed during shift.
  • Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services.  May occasionally interact directly with guests.
  • Ability to perform functions with minimal supervision
  • May assist by performing warewasher/dishwasher or other kitchen duties as needed.
  • Help Cooks I and II as needed
  • May assist with other duties as assigned.In carrying out your duties you will  follow all Company and IHG Brand Standards


High school diploma or equivalent, plus 2 year of experience in food preparation, or equivalent combination of education and food preparation experience. Certification of culinary training or apprenticeship and Red Seal Certification

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds
  • Remain stationary for extended periods of time
  • Standing up and moving about the kitchen
  • Handling food, objects, products and utensils
  • Bending, stooping, kneeling


  • Communication skills (written and oral) are utilized a significant amount of time when interacting with the other cooks, wait staff or guests.
  • Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when keeping track of inventory.
  • This person utilizes problem solving and reasoning abilities
  • Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or provincial government agency.
  • May be required to work nights, weekends, and/or holidays

Work Area:  Main Kitchen, F&B service areas


  • Follow safe work procedures as outlined in Departmental Policy and Procedures manuals, including the use of personal protective equipment.
  • Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
  • Report all injuries or illnesses to a supervisor or manager immediately.
  • Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee. 


©2011 eASTON'S GROUP OF HOTELS, All Rights Reserved