About Toor Hotel and Muse Bistro + Bar
TOOR Hotel, part of JdV by Hyatt, is a luxury boutique hotel located in the heart of Downtown Toronto. Our guests enjoy a distinctive blend of upscale hotel rooms & suites, accented by unobstructed breathtaking city and lake views.
Located in the TOOR Hotel, Muse Bistro + Bar offers a comfortable, yet contemporary, dining experience with French inspired cuisine in a stunning European bistro setting. Nestled in the heart of downtown Toronto, this vibrant and spirited urban dining experience encourages guests to indulge and connect with non-pretentious food and drink in a beautifully designed venue.
Who you are:
The Cook will report to and support the Executive Chef and Sous Chef, while working alongside the culinary team. You will be responsible for the production of the batch and prep recipes. For the kitchen to run smoothly, you will be organized and detail oriented. The Cook plays a key role in ensuring that the restaurant consistently delivers high-quality dishes and works cohesively with the culinary team to support the successful execution of the menu from preparation to plate presentation.
Duties and responsibilities related to the Cook role:
Be enthusiastic, energetic and demonstrate a genuine positive demeanour throughout the shift while motivating and leading the team
Ensure every guest receives the Muse Bistro + Bar food experience and leaves eager to return
Inventory management conducted through proper handling of all ingredients
Operations systems adherence for execution, organization and cleanliness
Attends daily shift briefing with culinary team to receive updates on product, inventory, projected shift sales and upcoming events and promotions
Manages food quality, portion control and plate presentation through 100% recipe adherence
Liaison with supplier delivery employee to ensure accuracy of delivery and invoice while ensuring product quality meets standards
Monitors and leads by example kitchen cleanliness
Ensures BOH is compliant with all safe food handling, health & safety and WHMIS requirements
Practice safe food handling and overall kitchen safety
Complete understanding of F.I.F.O. and product yield
Support standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency through completion of operational checklists
Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
Inventory all products that may need to be stocked, pulled, and/or prepped – keep management informed of food quantities and quality in prep, on the line, and in holding
Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
Ensure proper rotation, labelling, and dating of all products
Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
Accurately complete all orders with uncompromising quality and consistency as per restaurant and Chef specifications
Complete all food production and prep sheets as well as monitoring daily prep production
May be assigned to work multiple stations throughout the shift
Competencies and Requirements:
Cooking Skills: Exceptional level of cooking prowess, which ensures that any part of the cooking line or culinary operation can be successfully supported
Genuine Passion: Real desire to make other people's dining experiences special. Encouraging and teaching a passion for all things culinary while keeping artistic flair alive
Organization: Can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness
Time Management: Effectively manages time to achieve business goals while satisfying the guest service needs
Communication: Provides regular and relevant information on product quality and availability to management and culinary team
Reliable: Able to earn trust and take on tasks as assigned and required by Chef
Minimum of 2 years culinary experience in a full-service restaurant
Minimum of 1 year in a cook role
Experience in a new restaurant opening is considered an asset
A Culinary Diploma is considered an asset but not required
Food Safety Course and W.H.M.I.S.
Must be able to carry and lift items weighing 50 lbs, must be able to stoop and bend
Must be able to stand and move for extended periods to continuously perform essential job functions
Ability to work flexible hours, including mornings, days, evenings, nights, weekends, and holidays based on business needs
Why Join Us?
Join us for this incredible opportunity to be part of our service team at the TOOR Hotel, part of JDV by Hyatt! Not only will you be a part of an elite service team, but you will be there from the very beginning as we open our brand-new hotel and restaurant. You will be engaging with guests on a personal level while building their trust in you and in TOOR Hotel. As a Cook you will be integral in ensuring our guests have a memorable dining experience. We offer competitive wages and benefits, and a working environment of warmth and genuine care for all colleagues so they can be their best. We commit to supporting your career aspirations through training, development and advancement opportunities.
Posted January 22, 2025