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 301 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 General Assistant Cook to be a part of our Kitchen Department. The successful candidate would need to be available to work a variety of shifts - 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:

To work as a team member on your section, fulfilling your duties as requested by the section Chef de Partie. To provide an agreed and consistent standard of food service under the supervision of the Chef de Partie/Sous Chef.

Primary Responsibilities:

• To be aware at all times of the agreed standards of food preparation and service.
• To assist the Chef de Partie on the section in the smooth running of the section at all times.
• To prepare all necessary mise en place for each service, and to check it is all complete before commencement of service.
• To be aware of any day to day special requirements of upcoming events.
• To carry out any reasonable duties requested by the Chef de Partie or Junior Sous Chef.
• To be in the Kitchen on time for each shift in full uniform and of presentable appearance i.e. clean shaven, tidy clean hair, clean and short nails etc.
• To remain on duty until the following shift takes over, informing the Chef in charge of any outstanding or priority work to be completed.
• To keep the Chef de Partie or Sous Chef notified of any problems or complaints as and when they arise.
• To set up service properly and on time for each service period.
• To ensure that all food is prepared to recipes designated by the Chef.
• To fill out prep sheets for each shift and ensure that all mise en place is completed before service.
• To work as a team member and to be willing to work on same day preparation and advance preparation on other sections if and when needed, when requested by Executive Chef and Sous Chefs.
• To follow the ‘clean as you go’ policy and keep all areas in a clean and hygienic condition at all times.
• To carry out regular checks on food to ensure proper rotation, storage and hot and cold food holding and cooling logs daily (all items to be covered with cling film, dated and labelled).
• After service, to clean work tops and work areas and to ensure that areas are left as one would expect to find them.
• To be willing to work in another area when required, at the request of the Executive Chef.
• To attend Chef led demonstrations and field trips when designated.

Health and Safety:

• Follow hotel safe work procedures and policy, including the use of personal protective equipment.
• Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
• Report all injuries or illnesses to a supervisor or manager immediately.
• Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.

Qualifications:

Education/ Experience: Basic reading, writing and math and completion of culinary apprenticeship program.

Certification and/or License Requirement: Journeyperson’s papers. (Preferred)

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.

This job description is a general representation of the duties and responsibilities; it may be modified at an individual hotel based upon business necessity.

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. Kindly be aware that only those selected for an interview will be contacted.