About Sheraton Suites Calgary Eau Claire

Sheraton Suites Calgary Eau Claire is a uniquely managed Fairmont property within Accor; operating as a franchised Marriott property.

Company Description

About Sheraton Suites Calgary Eau Claire

Sheraton Suites Calgary Eau Claire is a uniquely managed Fairmont property within Accor; operating as a franchised Marriott property. Sheraton Suites Calgary Eau Claire is Calgary’s all-suite urban retreat between downtown city life and the scenic Bow River. Designed for those in pursuit of adventure, joy and relaxation, our downtown located hotel is nestled between the urban vibes of a bustling city and the peaceful tranquillity of the Bow River and Prince's Island Park. Discover adventures from the heights of the Calgary Tower for enchanting city views to river floating down the Canadian Rockies glacier fed Bow River. Experience the many sides of our beautiful city at Sheraton Suites Calgary Eau Claire.

Job Description

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 key 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.

Qualifications

- Minimum 1 year of culinary experience in a restaurant, hotel, or similar high-volume kitchen environment.
- Culinary education, apprenticeship, or relevant training considered an asset.
- Working towards Journeyperson/Red Seal certification considered an asset.
- Food Handler certification required.
- Basic knowledge of food preparation, knife skills, cooking techniques, and kitchen equipment.
- Ability to follow recipes, production instructions, portion standards, and direction accurately.
- Ability to organize and prioritize preparation tasks while maintaining speed, accuracy, and consistency during restaurant service.
- Strong attention to detail with a commitment to food quality, presenta

📌 Third Cook, Flower (Canada)
🏢 Fairmont Hotels and Resorts
📍 Canada