Role Summary
Reporting to the culinary leadership team, this position is responsible for playing a large part in the actual production of each meal. This role assists the First Cook and Jr. Sous Chef in all areas of the kitchen including food production, standards and kitchen sanitation.

Accountabilities
Organize and prepare mis en place
Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces and entrees
Prepares meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming
Portions food products prior to cooking according to standard portion sizes and recipe specifications
Follows proper plating presentation and garnish set up for all dishes
Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and marinating
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment
Assists with cutting, precooking and marinating during off peak periods as needed
Constantly use safe and hygienic food handling practices
Make sure all storage areas are tidy and all products are stored appropriately
Serve menu items compliant with established standards
Use food preparation tools in accordance with manufactures instructions
Set up stations and collect all necessary supplies to prepare menu for service
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
Adhere to all environmental policies and programs as required
Other duties as assigned

Requirements
High School Diploma or equivalent required
Culinary education and training
Certifications as required to comply with local Health codes
1-2 years of culinary experience in food service or hospitality industry

Working Conditions
Must be able to work in hot, humid, cold environments
Must be able to work flexible hours including evenings, weekends and holidays
Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance
Stand, sit or walk for an extended period of time or for an entire shift
Reach overhead and below the knees, including bending, twisting and pulling
Move through narrow, confined or elevated spaces
Move up and down a ladder
Move over sloping, uneven or slippery surfaces
We partner with Looncall, a property management company, who provides local dormitory accommodations in Port Carling. The resort offers a shuttle bus service and is for JW associates only.

TO APPLY:
If you have the skills and experience required for this position, please forward your resume to:

E-mail: claire.evans@marriott.com