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Added 14 mins ago
AC
Senior Proposal Specialist
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Sherwood Park, AB · AB · Kamloops, BC · Kelowna, BC · Nanaimo, BC · Prince George, BC · Vancouver, BC · Victoria, BC · Saskatoon, SK · Calgary, AB
- Full-time
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- Full-time
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Senior Technical Account Manager
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- Full-time
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Added 44 mins ago
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Hospitality Manager
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Progressive Intercultural Community Services (PICS) Society is a registered community-based non-profit, multi-service organization that has served the community since 1987. PICS Society…

Langham Hospitality Group

Kitchen Helper

Canada

Part-time

Apply About employer

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Job details

Job type: Part-time
Experience: Minimum 1 year culinary experience is required.
Posting language: English
Posted: Oct 29, 2026

Original job description

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

As Canada's largest hotel with 1,590 guest rooms, and the friendliest Hotel in Toronto, the Chelsea Hotel, Toronto, is centrally located and just steps from the city's best shopping districts, world-class theatres, vibrant nightlife, and exciting attractions. A full-service urban resort, the Chelsea Hotel has room types to suit everyone, and the hotel offers different dining options, separate adult and family recreation areas and pools – including the "Corkscrew" - downtown Toronto's only indoor waterslide. As a premier family destination, the hotel offers a full range of services including the Family Fun Zone, Kid Centre and Club 33 Teen Lounge. The Chelsea Hotel, Toronto is an independent property as part of the Langham Hospitality Group’s international portfolio of hotels and resorts. The Chelsea is proud to be honoured with the Accessible Tourism Award with the Travel Industry Association of Ontario and the Humanitarian Award with the Hotel Association of Canada.

Principal Responsibilities

Comply with all Hotel and Departmental procedures and policies.
Participate in the food preparation for outlets, banquets, specific functions and catering.
With supervision, prepare food items in accordance with Hotel standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions.
With supervision, participate in the set-up of culinary stations ensuring sufficient mise-en-place to meet the requirements and timelines of service.
With supervision, assist in the operation of banquet and outlet functions, including buffets and food stations.
Provide information to senior cooks for the completion and distribution of daily requisitions, order requests, wastage sheets and other paperwork.
Notify culinary management of ingredient spoilage, wastage and shortages.
Utilize hotel and external training as provided.
Perform other tasks as assigned by management

Key Result Areas

Business

Assist in monitoring of food production levels to optimize food quality and limit wastage.
Review Banquet Event Orders (BEOs) and food inventory to ensure production requirement are met.

Customer Satisfaction

Ensure positive customer service by communicating with guests in a clear, friendly and helpful manner.

Process Improvement/ Productivity

Ensure all food is handled and stored safely in accordance with established health codes so as to prevent spoiling and contamination. Rotate food in storage using FIFO principals.
Maintain sanitation pails and wipes at each work station. Follow principles of sanitation and safe food handling including time and temperature controls and the prevention of cross contamination.
Perform all tasks in safe manner. Follow all safety provisions including the use of guards and personal protective gear. Do not engage in any equipment-related activity without sufficient training.
Report all health and safety hazards and concerns to culinary management

Academic and Working Qualifications

Working Experience

Minimum 1 year culinary experience is required.

Previous a’ la carte and/or banquet experience an asset.

Ability to prepare food using various cooking methods including roasting, sautéing, grilling, frying, poaching and steaming is an asset.

Basic knife skills, including the ability to cut, core, peel, shape, and clean fruit and vegetables are required.

Knowledge

Basic math skills required.

Education

Formal Culinary Training an asset.

Food Handler’s Certificate.

Soft Skills

Excellent interpersonal skills.

Positive attitude and a willingness to learn.

Language

Ability to communicate effectively (written & verbal) in English.

Physical Requirements

Ability to stand for 8 hours per shift

Perform such tasks as: bending, storing, kneeling, carrying, moving and pushing goods up to 50lb

Ability to work with small and sensitive equipment (knives) requiring fine finger dexterity.

The Chelsea Hotel, Toronto is committed to providing a fair and equitable work environment and encourages applications from qualified women, men, visible minorities, aboriginal peoples and persons with disabilities. As per the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA), Chelsea Hotel, Toronto will accommodate the needs of applicants with disabilities throughout all stages of the selection process. If you need accommodation during the recruitment process, please advise your Talent Acquisition representative.

For more information about the property, please visit: https://www.chelseatoronto.com/en/

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More about this job

Responsibilities

The Kitchen Helper will assist in food preparation for outlets and banquets while ensuring all culinary stations are properly set up and maintained. They are also responsible for monitoring food production levels, managing inventory, and adhering to strict health and safety standards.

Requirements

Candidates must have at least one year of culinary experience and possess basic knife skills. A Food Handler’s Certificate is required, and formal culinary training is considered an asset.

Skills

Food preparation
Knife skills
Sanitation
Food safety
Culinary techniques
Inventory management
Customer service
Teamwork
Communication
Time management
Attention to detail
Problem solving

Visa sponsorship

Not detected in the job text

Keywords

Culinary
Food preparation
Banquet
A la carte
Food safety
Sanitation
FIFO
Knife skills
Inventory
Food production
Hospitality
Kitchen operations
BEO
Food Handler's Certificate

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