Culinary Opportunities
Core
Prepare, cook, and serve food for à la carte and buffet menus in a luxury hotel kitchen, ensuring quality, freshness, and food safety compliance.
Role type
Culinary team member (Second Cook, First Cook, Chef de Partie)
Builds
Exceptional meals using fresh local ingredients for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, cooking, station leadership, inventory management, food safety compliance, staff training and mentoring, cost control, physical stamina (lifting 50 lbs, standing long periods), recipe accuracy, plating consistency
Preferred skills
Culinary school certificate/diploma, Red Seal Certificate (Journeyperson's papers), Rouxbe Culinary Foundations certification, experience in luxury hotel or large kitchen environment
Technologies
Birchstreet system, commercial ovens, fryers, freezers, steam kettles, mixers, blast freezers
Responsibilities
Prepare and present menu items to standard; own station during service; manage inventory (FIFO); assist across kitchen areas; train and mentor junior team members; minimize labor, food costs, and wastage; input work orders and place food orders
Seniority
Entry-level to Mid-level (1-3+ years experience)