Cook

GENERAL SUMMARY:

As a Cook at AC Hotels by Marriott, you will play a key role in delivering the brand's sophisticated and effortless culinary experience. You will prepare high-quality dishes that reflect AC Hotels’ European-inspired, modern dining standards. Your creativity, attention to detail, and commitment to excellence will contribute to memorable dining experiences for our guests.

CANDIDATE PROFILE:

Education and Experience

1. High school graduation or equivalent required.
2. Formal culinary training or certification is an asset.
3. Minimum of 1-2 years of experience in a kitchen environment, preferably in a hotel or upscale restaurant.
4. Strong understanding of cooking techniques, food preparation, and kitchen operations.
5. Food Handlers Certification.

Preferred:

1. Ability and willingness to work flexible hours including weekends, holidays, and evenings.
2. Experience working in a fast-paced, high-volume kitchen.
3. Knowledge of food safety regulations and kitchen sanitation practices.
4. Familiarity with Marriott standards and procedures.
5. Excellent organizational skills and attention to detail.

Physical Requirements:

1. Ability to stand for extended periods (up to 8 hours).
2. Ability to lift and carry up to 50 lbs.
3. Comfortable working in hot, fast-paced environments.
4. Requires manual dexterity to use kitchen tools, knives, and equipment.

* Our organization is an employer aware of professional fairness and committed to recruiting a diverse workforce and maintaining an inclusive culture. The use of the masculine is used for the purpose of lightening the text. We do not discriminate based on gender, ethnicity, religion, sexual orientation, age, disability, or any other basis protected by provincial or federal laws.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

Food Preparation:

1. Prepare and cook dishes according to the menu, recipes, and presentation standards set by AC Hotels.
2. Ensure food quality, flavor, and consistency meet brand expectations.
3. Assist in developing new items that align with AC Hotels’ culinary philosophy.

Kitchen Operations:

1. Maintain cleanliness and organization of workstations, adhering to proper food handling, sanitation, and safety procedures; maintain temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintain appropriate dating, labeling, and rotation of all food items.
2. Practice FIFO (First In, First Out) when rotating fresh produce, frozen food, and pantry products.
3. Store leftovers according to established standards.
4. Assist in receiving and storing away deliveries and properly storing at the right places/areas of the kitchen.
5. Assist with inventory counts for food and equipment.
6. Operate and maintain kitchen equipment safely and efficiently.

Collaboration & Teamwork:

1. Work closely with the culinary team to ensure timely and efficient service during meal periods.
2. Assist in setting up and breaking down kitchen stations for daily operations.
3. Support other team members as needed to ensure smooth kitchen operations.

Guest Service:

1. Prepare dishes to accommodate special dietary requests or guest preferences.
2. Maintain a guest-first mindset, ensuring every dish contributes to an exceptional dining experience.
3. Actively seek feedback and strive for continuous improvement in food quality and service.

Safety and Compliance:

1. Adhere to all safety and sanitation regulations.
2. Follow hotel policies and procedures for food handling, ensuring the highest standards of cleanliness and hygiene.

Team Collaboration:

1. Practice the AC Brand Elevation mantras in your daily delivery approach with guests and AC family members.
2. Actively participate in the daily affirmations stand-up meeting and apply key takeaways to enhance guest experiences.