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Hotel Equities Group, LLC

Cook I

50 Stone Road West, Guelph, ON, N1G 5L3, Canada

Part-time

Apply About employer

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Job details

Job type: Part-time
Apply by: Oct 21, 2027
Posting language: English
Posted: Oct 21, 2026

Original job description

Pay Range

CAD $21.00 - CAD $21.45 /Hr.
Job Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Cook I for the Delta Guelph Conference Centre Guelph, ON, Canada.

Job Purpose:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
Check and control the proper storage of product and check portion control, to maintain qualify product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues
Properly receive and store food and other deliveries
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
Participate in physical inventories
Guest Relations-
Be readily available/ approachable for all guests.
Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Be an enthusiastic, helpful and positive member of the team
Be professional, responsible and mature in conduct and behavior
Be understanding of, encouraging to and friendly with all co-workers
Be self-motivated and use time wisely
Maintain open line of communications with each department
Communicate pertinent information
Respond positively to new ideas
Openly accept critical/developmental feedback
Maintain effective communication through the use of meetings, memorandums
Be available to help other departments in emergency situations
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
Safety and Security Skills
Properly handle and account for keys
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

Qualifications and Requirements:

High School diploma /Secondary qualification or equivalent.

Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.

This job requires the ability to perform the following:

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Requires finger dexterity to be able to operate office equipment.
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Other:

The hourly rate would be between $21- $21.45/hr.
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays

Amazing Benefits At A Glance:

Team Driven and Values Based Culture
Vacation & Holiday Pay
Daily pay available
Employee Assistance Program
Career Growth Opportunities/ Manager Training Program
Reduced Room Rates throughout the portfolio
Third Party Perks (Movie Tickets, Attractions, Other)
Employee discount
Flexible schedule

Apply About employer

More about this job

Responsibilities

Prepare and present food according to recipes, production requirements, and brand standards, while maintaining food quality, portion control, sanitation, and safe kitchen operations. Manage supplies and deliveries, maintain equipment and work areas, support guest service and other departments, and contribute to inventories and ongoing hotel programs.

Requirements

A high school diploma, secondary qualification, or equivalent is required, along with the ability to read recipes, communicate effectively, perform basic calculations, and demonstrate culinary and sanitation techniques. The role requires operating kitchen equipment, working flexible shifts, and regularly standing, lifting, carrying, bending, and working in hot, cold, noisy, and confined environments.

Skills

Food Preparation
Recipe Execution
Food Safety And Sanitation
Kitchen Equipment Operation
Inventory Management
Portion Control
Food Storage
Buffet Display Setup
Knife Skills
Guest Service
Communication
Problem-Solving
Teamwork
Basic Math
Time Management
Physical Stamina

Benefits

Vacation And Holiday Pay
Daily Pay Available
Employee Assistance Program
Career Growth Opportunities
Manager Training Program
Reduced Room Rates
Third-Party Perks
Employee Discount
Flexible Schedule

Visa sponsorship

Not detected in the job text

Keywords

Food Preparation
Standard Recipes
Food And Beverage
Food Safety
Sanitation
Health Department Regulations
Kitchen Equipment
Stoves
Ovens
Broilers
Slicers
Steamers
Kettles
Buffet Displays
Knife Skills
Plate Presentation
Portion Control
Inventory Management
Food Storage
Receiving Deliveries
Guest Relations
Guest Recovery
Physical Inventories
Hotel Operations
Brand Standards
Emergency Procedures
Flexible Scheduling

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