Cook 1

Company Description The Yorkville Royal Sonesta Hotel is a premium boutique hotel located in the exclusive Yorkville neighborhood in downtown Toronto. The property offers a modern, luxurious atmosphere with interiors that are sleek, warm, and inviting, and service that is both personal and refined. Team members work in the heart of one of Toronto’s most fashionable areas, surrounded by high-end restaurants, boutiques, and art galleries. The hotel is also steps away from major cultural institutions, including the Royal Ontario Museum and the University of Toronto, making it a vibrant and dynamic place to work.
Role Description The Cook 1 is a full-time, on-site role based at The Yorkville Royal Sonesta Hotel in Toronto, ON. This position is responsible for preparing, cooking, and presenting menu items to hotel standards, ensuring quality, consistency, and timely service for guests in all dining outlets. The Cook 1 assists with menu execution, follows recipes and portion controls, and maintains a clean, organized, and safe kitchen environment in accordance with health and safety regulations. Day-to-day tasks include setting up and stocking stations, supporting banquet and restaurant service, monitoring food storage and rotation, and coordinating with culinary and service teams to deliver an excellent guest dining experience. The role also involves helping train and guide junior kitchen staff, communicating with supervisors about inventory and equipment needs, and contributing to continuous improvement of kitchen operations.
Qualifications

• Demonstrated culinary skills in food preparation, cooking techniques, and presentation in a fast-paced kitchen environment.
• Knowledge of food safety, sanitation standards, and proper food handling, including temperature control and kitchen cleanliness.
• Ability to follow standardized recipes, portion controls, and plating guidelines while maintaining consistency and quality.
• Strong teamwork and communication skills to collaborate effectively with chefs, kitchen staff, and front-of-house team members.
• Capability to work efficiently under pressure, manage multiple tasks, and maintain attention to detail during busy service periods.
• Previous experience in hotel, restaurant, or banquet kitchens at a similar level is preferred.
• Formal culinary training, apprenticeship, or certification in culinary arts is an asset.
• Flexibility to work various shifts, including evenings, weekends, and holidays, as required by hotel operations.