As the world’s largest hotel company, and a leading player in the global hospitality industry, Wyndham Hotel Group boasts 7,500 hotels and 15 brands in 70 countries—all supported by more than 7,000 associates on six continents. And we know our success is attributable to our associates, a bright, talented and diverse group of individuals who embrace our signature Count On Me! service culture and have a passion for excellence. To learn more visit us at http://www.wyndhamworldwide.com.
We operate a corporate learning and conference, in north Toronto. This magnificent integrated facility, which is a full-service meeting and conference centre for corporate clients, and is the perfect venue to host business events, tradeshows, conferences, or more intimate meetings. The facility’s stunning design with flexible functionality fosters creativity and facilitates collaboration. This location boasts over 260,000 square feet of purpose-built meeting and event space.
Wyndham Hotel Group is searching for a Part-Time First Cook to work at our learning and conference centre, located in Scarborough, Ontario.
Cooks are responsible for working with the Sous Chef to ensure daily objectives are met.
Responsibilities will include but not be limited to:
•Set up any a la carte stations required for breakfast, lunch, or dinner period.
•Ensure all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef.
•Clean and organize workstation; maintain a clean and sanitary culinary environment in compliance with all local and federal health codes.
•Perform banquet and kitchen line functions as directed by the Executive or Sous Chef.
•Ensure assigned workstation has proper level of par stocks and supplies according to daily menus and banquets.
•Maintain compliance with federal, provincial, municipal and company health, safety, sanitation and alcohol awareness standards.
•Clean refrigerators, freezers, stocks and rotates supplies daily
•Complete mise en place before start of service.
•Use proper cooking procedures and internal temperatures as per HACCP (Hazard Analysis Critical Control Points) and ASI guidelines.
•Assist in the Health & Safety program by ensuring that section 27 of the Occupational Health & Safety Act (OHSA) are being followed; conduct employee training and accident investigations; coordinate Health & Safety training within the department.
•May be required to perform additional and/or different responsibilities as set forth above.