Cook 3

POSITION SUMMARY

The Cook 3 is an entry-level culinary position responsible for supporting food preparation and service throughout the hotel’s restaurants, banquets, catering, in-room dining, and special events. Under direct supervision, the Cook 3 performs basic preparation, cooking, assembly, stocking, and sanitation duties while learning hotel recipes, station procedures, food safety requirements, and luxury presentation standards. This position is well suited for a dependable culinary professional developing foundational skills in a structured hotel kitchen environment.

ESSENTIAL DUTIES AND RESPONSIBILITIESCulinary Production & Quality

• Prepare, cook, and present menu items according to approved recipes, production standards, portion specifications, and luxury presentation requirements.
• Set up, maintain, and break down assigned station with appropriate ingredients, equipment, utensils, and supplies.
• Verify freshness, quality, temperature, taste, texture, and appearance of food before service.
• Follow established timing and firing procedures to support coordinated, efficient service.
• Communicate product shortages, quality concerns, equipment issues, and service delays promptly to culinary leadership.
• Support restaurant, banquet, catering, in-room dining, employee dining, and special-event production as assigned.
• Perform basic preparation tasks such as washing, peeling, cutting, measuring, portioning, mixing, assembling, and stocking ingredients.
• Prepare assigned basic menu components using established recipes and direct instruction.
• Maintain organized mise en place and replenish station ingredients, utensils, and supplies as directed.
• Learn proper use and care of commercial kitchen tools and equipment under supervision.
• Request guidance when unfamiliar with a recipe, technique, product, allergy instruction, or safety requirement.

Food Safety, Sanitation & Workplace Safety

• Follow all food handling, allergen awareness, sanitation, personal hygiene, and temperature-control requirements.
• Label, date, rotate, cover, cool, reheat, and store food properly in accordance with established procedures.
• Maintain a clean, organized, and sanitary workstation, preparation area, storage area, and equipment throughout the shift.
• Complete assigned opening, closing, cleaning, and sanitation duties accurately and on time.
• Use knives, slicers, ovens, ranges, fryers, grills, and other kitchen equipment safely and only as trained.
• Immediately report hazards, spills, injuries, unsafe conditions, pest concerns, and equipment malfunctions to a supervisor.
• Follow hotel security, emergency, loss-prevention, and workplace safety procedures.

Inventory, Cost Control & Stewardship

• Use ingredients responsibly and follow recipes and portion standards to minimize waste and control food cost.
• Assist with receiving, storage, rotation, requisitions, inventory counts, and proper handling of culinary products.
• Monitor stock levels and communicate replenishment needs before service is affected.
• Protect hotel property, culinary tools, equipment, products, and supplies from loss, damage, or misuse.

Guest Experience & Luxury Standards

• Prepare food with attention to detail, consistency, presentation, and the expectations of a luxury hotel environment.
• Respond professionally and promptly to special requests, dietary needs, and allergy-related instructions communicated by culinary leadership.
• Support a positive guest experience through reliable execution, urgency, cleanliness, and teamwork.
• Maintain a professional appearance and comply with uniform, grooming, and hygiene standards.

Team Collaboration & Professional Development

• Work respectfully and collaboratively with Culinary, Stewarding, Banquets, Restaurants, In-Room Dining, Purchasing, and other hotel departments.
• Communicate clearly during shift changes, pre-shift meetings, service periods, and production handoffs.
• Assist colleagues and other stations as operational needs require.
• Attend required meetings, training, tastings, safety sessions, and culinary education.
• Demonstrate dependability, appropriate urgency, receptiveness to coaching, and commitment to continuous improvement.
• Perform other appropriate duties and special assignments requested by culinary leadership.

QUALIFICATIONSRequired Qualifications

• High school diploma or equivalent preferred, or an equivalent combination of education and relevant experience.
• Prior food preparation or cooking experience preferred; candidates with culinary training or transferable kitchen experience may be considered.
• Working knowledge of basic food preparation, cooking methods, kitchen sanitation, safe knife handling, and food storage.
• Valid Food Handler Certification, where required, or ability to obtain it within the timeframe required by law and hotel policy.
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and special events.

Preferred Qualifications

• Six (6) months or more of food preparation or cooking experience in a hotel, restaurant, catering, banquet, institutional, or comparable kitchen environment.
• Culinary school coursework, apprenticeship, or recognized culinary training.
• Experience supporting restaurant, banquet, catering, or high-volume hotel culinary operations.
• Knowledge of luxury hospitality standards and refined food presentation.

KNOWLEDGE, SKILLS & ABILITIES

• Foundational knife skills, basic food preparation knowledge, willingness to learn, and the ability to follow recipes and instructions closely.
• Knowledge of food safety, sanitation, allergen awareness, temperature control, storage, and workplace safety practices.
• Ability to read and follow recipes, production sheets, banquet event orders, prep lists, and verbal instructions.
• Ability to organize work, manage multiple priorities, and maintain accuracy in a fast-paced kitchen.
• Professional communication, teamwork, judgment, and dependability.
• Ability to use standard commercial kitchen tools and equipment safely.
• Commitment to product quality, consistency, cleanliness, cost awareness, and continuous learning.

PHYSICAL REQUIREMENTS

The physical requirements described below are representative of those that must be met to perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Stand and walk for extended periods, frequently for six (6) to eight (8) hours or more during a shift.
• Frequently lift, carry, push, or pull items weighing up to 50 pounds.
• Frequently reach above and below shoulder level; bend, squat, kneel, climb, twist, and stoop.
• Use hands and arms repetitively for cutting, chopping, mixing, stirring, lifting, grasping, pushing, pulling, and operating kitchen equipment.
• Work in a fast-paced kitchen environment that may include heat, steam, flames, sharp tools, moderate to high noise, wet surfaces, changing temperatures, and cleaning products.

AVAILABILITY & SCHEDULING

The hotel operates 24 hours a day, 7 days a week. Work schedules must accommodate fluctuating business demands. Due to the nature of the hospitality industry, no set schedule is guaranteed. Schedules may be modified based on business volume, operational needs, and special events.

GENERAL DISCLAIMER

This job description is not intended to be a complete list of all duties, responsibilities, or qualifications. The employee may be required to perform other duties as needed. This description provides general information about the position and is not an employment contract. Responsibilities, duties, requirements, and reporting relationships may change based on business needs. The Ontario Airport Hotel & Conference Center reserves the right to modify this job description at any time, with or without notice, subject to applicable law.