We invite you to join the world of hospitality at Sheraton Suites Calgary Eau Claire as our new Flower & Wolf Third Cook. The Third Cook plays an important role in supporting restaurant food preparation and culinary operations while developing foundational culinary techniques, station skills, and confidence in a high-volume hotel restaurant environment.
Key Responsibilities
Food Preparation
- Prepare and portion food items for à la carte and buffet service according to hotel recipes, standards, and established procedures.
- Assist with daily mise en place and preparation of ingredients required for service.
- Follow recipes, production lists, portion standards, and direction from the team.
- Maintain knowledge of menu items, daily features, promotions, and associated ingredients.
- Assist with plating and service execution while maintaining established standards for quality, presentation, and consistency.
- Develop proficiency in basic culinary techniques, knife skills, cooking methods, and ingredient preparation.
Kitchen Operations
- Maintain clean, organized, and properly stocked workstations throughout preparation and service.
- Ensure proper product storage, labelling, dating, and rotation in all chillers and storage areas to minimize waste and spoilage.
- Assist with daily station setup and breakdown to ensure the kitchen is prepared for efficient service.
- Monitor food quality, portion control, freshness, and presentation and communicate concerns.
- Assist other areas of the kitchen as required to support restaurant operations and service requirements.
- Maintain awareness of service timing and work efficiently to support consistent food delivery during busy periods.
Team Collaboration
- Work collaboratively with the Culinary and Restaurant teams during preparation and service.
- Support station and plating operations during busy restaurant service.
- Participate in daily shift briefings and share relevant ideas, information, and operational concerns with the team.
- Demonstrate a willingness to learn, accept direction, and continuously develop culinary knowledge and technical skills.
- Consistently offer professional, friendly, and proactive service while supporting fellow Colleagues.
Safety & Compliance
- Follow all food safety, sanitation, and kitchen operating standards.
- Ensure safe handling and proper use of knives, kitchen equipment, and other culinary tools.
- Maintain personal hygiene and a clean and sanitary work environment.
- Follow proper food storage, temperature control, labelling, and product handling procedures.
- Report equipment concerns, food safety issues, and workplace hazards to leadership.
- Follow all kitchen policies, procedures, and service standards.