Cook- Crepe Shack- Seasonal Part-Time

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

The Standard’s commitment is to being an anchor for each neighbourhood in which we side as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that a memory means making friends and having stories to tell. To understand why it exists, is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, to hideaway, to make believe and to do so whilst being yourself and having fun doing it.

Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE!

Crepe Cook

Food and Beverage

Director of Operations Le Bain/Executive Pastry Chef/MOD/Sous Chef’s

Responsible but not limited to the prep and execution of your daily assigned station. To be extremely responsive to Chef/Manager requests and correctly follow all instructions on proper cooking and handling techniques, station set up, cleaning and maintenance. To work with the speed and efficiency necessary and determined by Chefs. To be responsible for all mise en place, it’s handling, labeling, cleaning, care and storage.

• Keep station organized and clean based on Chefs/Managers discretion
• Familiarize self with menu, style of food, cooking techniques and specials
• Organize time and station efficiently in order to be ready for service on time every day. Ask for help when in need
• Respond immediately when asked to do something by management teams
• Remain focused and calm under pressure. Have a good attitude and act professionally at all times, must respond to constructive criticism
• Be vocal! Callbacks and recognition are essential
• Assisting the Management in holding your teammates accountable for the same responsibilities the Chef’s hold you
• To check out with a manager on duty every day at the end of the shift and relay any important information regarding the prep list
• You are responsible for managing your time‑clock responsibilities correctly or subject to HR review
• You are expected to arrive and clock‑in on time per the weekly schedule and in uniform
• Uniform:
  Chef Pants, Work Jacket or Shirt, Non‑Slip, closed toed shoes, Hat, Apron and Tools
• Be properly groomed according to handbook standards
• Clocking in late from your break will be treated the same arriving late for your shift
• Properly shelve and rotate all products according to F.I.F.O (first in first out)
• Label everything, using the correct amount of label, clear and legible handwriting and initial your work.
• Be able to adapt to business levels, including staying busy during slow times.
• Cook everything to the absolute best of your ability.
• Always be punctual, and in complete uniform when starting shift.
• Maintain a clean and sanitary workstation, and clean uniform.
• Always have a red sanitation bucket with sanitizer.
• Always inspect and taste everything on station to ensure freshness, and everything that is prepared to make sure that the seasoning and flavor is perfect and consistent.
• Help clean, consolidate and organize all coolers and…