First Cook (Full Time)

Organization- Hyatt Regency Toronto Summary Job Posting: First Cook Location: Hyatt Regency Toronto Department: Culinary / Kitchen Reports To: Sous Chef / Executive Chef Employment Status: Full-Time Status: Replacement Do you want to make a difference in the lives of those around you, be part of something bigger, and love where you work? Join a workplace that values respect, integrity, inclusion, empathy, experimentation, and well-being. At Hyatt, diversity, equity, and inclusion are central to our purpose: to care for people so they can be their best. Job Summary The First Cook is responsible for the preparation, cooking, and presentation of food for restaurant, banquet, and colleague dining operations at Hyatt Regency Toronto. This position supports the Sous Chef and Executive Chef in maintaining Hyatt's culinary standards while ensuring compliance with food safety, sanitation, and health and safety requirements. The successful candidate will contribute to delivering exceptional guest experiences through high-quality food preparation, operational excellence, and teamwork. Compensation Starting Wage: CAD 24.45 per hour during probation After Probation: CAD 30.56 per hour Key Qualifications Minimum 4 years of cooking experience in a hotel, restaurant, banquet, or related hospitality environment Culinary diploma or equivalent culinary training preferred Valid Food Handler Certification required Strong knowledge of food preparation, food safety, sanitation, and HACCP principles Ability to communicate effectively with guests, colleagues, and management Strong organizational and time-management skills Ability to work efficiently in a fast-paced environment Ability to lift up to 70 lbs Ability to work independently and collaboratively within a team Must be legally entitled to work in Canada Key Responsibilities The First Cook is responsible for preparing and presenting food in accordance with Hyatt brand standards and established culinary specifications. Duties include, but are not limited to: Preparing, cooking, and presenting menu items according to recipes, portion standards, and presentation guidelines Leading and maintaining an assigned kitchen station during service Preparing meats, seafood, vegetables, sauces, soups, stocks, and other menu components Supporting banquet, catering, and special event food production Completing daily mise en place requirements and ensuring readiness for service Monitoring food quality, consistency, taste, and presentation standards Maintaining appropriate inventory levels and communicating supply needs Ensuring proper food storage, labeling, dating, rotation, and FIFO procedures Assisting with receiving, storing, and organizing food products and supplies Maintaining a clean, organized, and safe work environment Following all Board of Health regulations, HACCP requirements, and company food safety standards Reporting equipment concerns, shortages, spoilage, or safety hazards to management Supporting cost-control initiatives through proper product utilization and waste reduction Assisting in menu preparation, new menu implementation, and culinary innovation initiatives Collaborating with culinary and hotel teams to ensure smooth operations and guest satisfaction Maintaining professional communication and contributing to a positive team culture Performing other duties as assigned by management Working Conditions Ability to stand and walk for extended periods Frequent bending, lifting, pushing, pulling, and carrying Exposure to hot surfaces, commercial kitchen equipment, and cleaning chemicals Shift work including days, evenings, weekends, holidays, and peak business periods Hours of work and overtime managed in accordance with the Ontario Employment Standards Act (ESA) Meal and rest periods provided as required by law Health & Safety Employees are expected to: Comply with the Occupational Health and Safety Act (OHSA) and Hyatt policies Follow all food safety, sanitation, and HACCP procedures Use required Personal Protective Equipment (PPE) Report workplace hazards, injuries, incidents, and unsafe conditions promptly Participate in all required health and safety training Maintain safe work practices at all times Accommodation & Equal Opportunity Hyatt Regency Toronto is committed to providing a workplace that is inclusive and accessible. Employment accommodation is available in compliance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA). If contacted for an interview or employment opportunity, please advise the Human Resources Department of any accommodation requirements.

Responsible for the preparation, cooking, and presentation of food for restaurant, banquet, and colleague dining operations. Ensures compliance with food safety, sanitation, and Hyatt's culinary standards while supporting the Sous and Executive Chefs.

Requires a minimum of 4 years of cooking experience in a hospitality environment and a valid Food Handler Certification. A culinary diploma or equivalent training is preferred.

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Food Preparation
• Cooking
• Food Safety
• Sanitation
• HACCP Principles
• Time Management
• Inventory Management
• FIFO Procedures
• Menu Implementation
• Teamwork
• Communication
• Organization

• Food & Beverage
• Hospitality
• Trades

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

29 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level