Cook 2 – Hotel Kitchen

About the role

The Cook 2 works as a versatile member of the hotel kitchen team, handling all areas of food production and preparation. You will ensure that every menu item meets the hotel’s quality standards while supporting a memorable dining experience for guests.

Key responsibilities

• Adhere to hotel standards for food quality, recipes, and preparation.
• Prepare ingredients – portion, chop, wash, peel, weigh, measure, and store.
• Execute hot and cold dishes according to recipes, presentation, and checklist.
• Maintain proper seasoning, portion sizes, and visual appearance of all plates.
• Store unused food correctly to minimize waste and preserve quality.
• Follow health, safety, and sanitation protocols at all times.
• Coordinate with other Food & Beverage departments to ensure smooth kitchen operations.
• Handle all menu sections—including breakfast, lunch, dinner, and banqueting—and work flexible shifts.

Required profile

• Strong verbal and written communication skills.
• 2‑3 years of kitchen or catering experience, preferably in a hotel environment.
• Completion of a post‑secondary culinary program is preferred.
• Excellent organizational abilities and attention to detail.

Required skills

• Food preparation
• Recipe execution
• Food safety and sanitation
• Kitchen equipment operation

What we offer

• Collaborative, fun team environment.
• Association with a reputable hotel brand.
• Fast‑paced, international hospitality setting.
• Education reimbursement for you and your children.
• Annual wellness credit and hotel stay discounts.
• Leadership development, team‑building events, and recognition programs.