Join Our Team at Sheraton Hotel Newfoundland!

Steeped in history and built on the site of the old Fort William at the base of Signal Hill, Sheraton Hotel Newfoundland blends timeless elegance with the vibrant energy of one of North America’s oldest cities. Our premier location overlooks St. John’s Harbour and is just minutes from iconic attractions, boutique shopping, and the legendary George Street entertainment district.

With 304 modern rooms and suites and over 18,000 sq. ft. of well-appointed event space, we provide exceptional experiences for business and leisure travelers alike. But what truly sets us apart is our people.

At Sheraton Hotel Newfoundland, we are passionate hospitality professionals dedicated to the art of exceptional service. We believe in putting people first—whether it’s our guests, our team members, or our community.

As part of Westmont Hospitality Group, a leader in hotel ownership and management, we are committed to delivering superior results while upholding the highest standards in the industry.

Westmont embodies the following Values:

• Entrepreneurial
• Ethical
• Flexible
• Family Oriented
• Creative
• Empowered

We are seeking a CASUAL First Assistant Cook to join our Culinary Team. The successful candidate MUST BE available to work a variety of shifts including weekdays, weekends, evenings and holidays as well as occasional overtime as business levels dictate.

We offer competitive wages in addition to guestroom and food & beverage discounts at all Marriott International hotels around the world.

Scope:

Assists in supervision of kitchen to ensure high quality of taste and appearance to satisfy guests, maximize food revenues and achieve revenues & exceptional service results.

Primary Responsibilities:

• Assists in training of new employees and development of existing employees.
• Cutting chopping, handling sharp and hot pots and plans
• Inspects cleanliness of kitchen and ensures compliance will all health related legislation and requirements.
• Ensures open and/or close duties are completed to standard by all kitchen employees.
• Must have a good knowledge of cooking meats and proteins
• Inventories and manages line food par stocks.
• Be a team player
• Responsible for the culinary operation in the absence of the Executive Chef and the Sous Chef, CDP
• Prepares meals in accordance with the portion and quality standards specified in recipes, controls food usage to minimize waste.
• Reports all unsafe or malfunctioning equipment to supervisor and follows up to ensure maintenance required is completed.
• Assists all Kitchen employees in their daily routine and job tasks.
• Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
• Provides a professional image at all times through appearance and dress.
• Sets the example
• Follows company policies and procedures

Note: Other duties as assigned by supervisor or management

Qualifications:

Education/ Experience: Completion of culinary apprenticeship program. High school with 2-3 years experience in high volume kitchen and banquets.

Certification and/or License Requirement: Food Safe, Serve Safe, First Aid

Skills:

Interpersonal communications.

Attention to detail.

Flair for creativity

Working Conditions:

Will be required to work days, nights, weekends and holidays.

Will be required to work in fast paced, stressful environment.

May be asked to work overtime.

At times, especially in summer months, temperatures rise causing the work environment to reach very warm temperature levels.

Will be exposed to common household cleaning supplies.

At times will be required to move and lift up to 50 lbs .

Long hours standing.

Physical/ Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to assist in the supervision of the kitchen as well as the preparation of food, therefore a significant portion of time is spent standing, speaking, listening, handling food and kitchen utensils and carrying or lifting.

The vast majority of time is spent cooking, handling food and working with kitchen equipment, typically while standing up.

If you’re looking for a rewarding career in a dynamic and welcoming environment, we’d love to hear from you! Join us and be part of something extraordinary.

At Sheraton Hotel Newfoundland we are committed to fostering a diverse, inclusive, and respectful workplace. We provide equal employment opportunities to all individuals regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic**. Diversity drives our success,** and we value the unique perspectives each team member brings.

In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.

We thank all applicants for their interest in this position. Please note that only those selected for an interview will be contacted.