Breakfast Cook; Casual

Reporting to the Head Chef, the Cook 2 – Breakfast & Catering is responsible for preparing and executing the Hotel’s complimentary breakfast, including the preparation, replenishment and presentation of food items, as well as preparing staff meals on assigned shifts. The Cook 2 also provides casual support for banquet and catering events and other kitchen operations as required.

The Cook 2 works as part of the kitchen team to ensure food is prepared safely, consistently and on time, while maintaining Coast Hotels standards for quality, presentation, cleanliness and guest service.

Shifts:
Saturdays & Sundays (5:00am to 1:30pm) with opportunities to pick up additional shifts based on catering and business needs.

• Prepares and cooks food in accordance with menu specifications, recipes, production requirements, and Coast Hotels standards.

• Takes responsibility for the preparation and execution of the Hotel’s complimentary breakfast on assigned shifts, ensuring food is available, replenished and presented to established standards throughout service.

• Prepares staff meals as required.

• Participates in the preparation and execution of banquet and catering event orders, including following Banquet Event Orders (BEOs), as required.

• Ensures the quality, quantity, freshness, appearance, and presentation of food consistently meet established standards.

• Follows daily preparation lists and ensures assigned preparation is completed accurately and on time.

• Assists with the coordination and timing of food preparation and service to ensure smooth and efficient operations.

• Assists in maintaining appropriate food levels during breakfast service and communicates any shortages or operational concerns to the Head Chef.

• Assists with receiving, proper storage, labeling, dating, rotation, and organization of food products.

• Practices proper food handling and follows all food safety, sanitation, hygiene, and workplace safety requirements.

• Maintains a clean, organized, and safe work area throughout the shift and completes cleaning duties as required.

• Ensures kitchen equipment, utensils and work areas are properly cleaned and maintained after use.

• Communicates effectively with the Head Chef and kitchen team regarding operational concerns, food quality, inventory needs, or guest feedback.

• Provides flexible support to banquet, catering and other kitchen operations based on business needs.

• Performs other related duties as assigned by the Head Chef or Management.

• Level 1 Foodsafe

• Minimum one year of experience in a commercial kitchen or similar food service environment.

• Demonstrated ability to prepare and cook food consistently to established recipes and standards.

• Ability to work independently and take ownership of assigned breakfast responsibilities.

• Strong organizational skills with the ability to prioritize tasks and work efficiently in a fast-paced environment.

• Ability to work effectively as part of a team and take direction from the Head Chef and other kitchen leadership.

• Dependable, self-motivated, and committed to maintaining high standards of quality and cleanliness.

• Strong attention to detail and pride in food preparation and presentation.

• Good verbal and written communication skills in English.

• Demonstrated commitment to food safety, sanitation, and workplace safety.

• Ability to remain calm and productive while managing multiple tasks and changing service demands.

• Ability to provide friendly and professional service to hotel guests and internal customers.

• Flexible availability, particularly early mornings and weekends, with the ability to accept additional shifts to support catering events and operational needs.

• Ability to stand for extended periods and perform the physical requirements of the position, including lifting and carrying up to 50 lbs.