Overview The Line Cook III prepares all food items while giving attention to cleanliness and sanitation, quality standards, taste, timeliness, and cost effectiveness with respect for fellow cooks and the hotel environment. Responsibilities Prepare salads, sandwiches, cold food entrees and other prepared foods according to portion and quality standards specified in recipes; control food usage to minimize waste. Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis. Maintain a clean, neat and well-organized work area, including reach-ins, walk-ins and counters. Report all unsafe or malfunctioning equipment to supervisor. May maintain supplies and equipment (trays, china, silver and condiments) for service at the station areas. Advise supervisor of low inventory items and problems related to equipment, food quality, portions, etc. Perform receiving and inventory duties as specified by supervisor; stock supplies asrequested. Assist cooks and may assist stewards during peak activity periods. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services. Ability to comprehend and follow recipes May assist with other duties as needed. Qualifications and Requirements Basic reading, writing and math skills and some prior food preparation experience preferred. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Remain stationary for extended periods of time Standing up and moving about the kitchen Communicating with other people Handling food, objects, products and utensils Bending, stooping,



kneeling Other Communication skills are utilized a significant amount of time when interacting with other cooks, wait staff or supervisors. Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory. Mathematical skills, including basic math, percentages, quantities, and variances are used frequently. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or provincial government agency. May be required to work nights, weekends, and/or holidays. Anticipated Pay Anticipated Pay: $21.25/hour Perks Food and Beverage Discount RRSP Match Dry cleaning Competitive Medical and dental benefits Competitive Extended health care coverage Tuition reimbursement Employee Assistance Program Paid vacation Paid sick days Employee discounted hotel rate - for all Brands within the company Employment Details Seniority level: Entry level Employment type: Part-time Job function: Management and Manufacturing Industries: Hospitality We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to age, ancestry, colour, race, citizenship, ethnic origin, place of origin creed, disability, family status, marital status, gender identity, gender expression, sex, sexual orientation, or any other basis covered under applicable law. Accessibility For Ontarians With Disabilities Act (AODA): The Yorkville Royal Sonesta Hotel is committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. If you need accommodation, please let Human Resources know. Artificial Intelligence may be used to assess and screen applicants. #J-18808-Ljbffr

📌 Part-Time Cook Iii - C$21.2 An Hour - Part Time (Toronto)
🏢 The Yorkville Royal Sonesta Hotel
📍 Toronto