1st Cook - Muse Bistro & Bar

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 1st Cook/ Lead Cook supports the Executive Chef and Sous Chef in daily kitchen operations and oversight of cooking staff to ensure the efficient preparation of food. You are responsible for maintaining high food quality, consistency, and presentation, while also adhering to safety and sanitation standards. You may assist with menu planning, inventory management, and ordering supplies. You will mentor and train junior kitchen staff, delegate tasks, and ensure that food is prepared in a timely manner.  You will display leadership skills, culinary expertise, and the ability to work under pressure in a fast-paced environment. 

Duties and responsibilities related to the 1st Cook role: 

• Lead and maintain culinary 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  

• People Leadership: Effectively leads the culinary team 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 leadership experience in a full-service restaurant   

• 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  

Why Join Us?