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Main Kitchen Cook
1 month ago
Job Description Reporting to the Excecutive Chef, responsibilities and essential job functions include but are not limited to the following: **** Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches Resolve Guest problems and never say “no” without offering an alternative. OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact Be an ambassador for the Brand, Hotel, Community and Colleagues Be guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & Excellence Be aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered to Follow and deliver all L eading Q uality A ssurance Standards for your position while supporting the FOH manager Actively share ideas, opinions and suggestions in daily shift briefings Ensure a safe, clean hotel at all times and take ownership for your area Adhere to grooming policies to ensure a professional appearance is always maintained Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and Leaders Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards Ensure all kitchen Colleagues are aware of standards and expectations Provide extensive hands on training for all new and transferred colleagues Ensure the Cleanliness and maintenance of all work areas, utensils & equipment Follow kitchen policies, procedures and service standards, recipes and specifications set forth Follow all safety and Sanitation policies when handling food and beverage Liaise daily with Sous Chefs to keep open lines of communication regarding guest feedback Continually strive to improve food preparation and presentations Maintain proper rotation of product to minimize wastage/spoilage Have full knowledge of and effectively execute all menu items, daily features and promotions Maintain productivity throughout entire shift and foster a sense of team work and cohesiveness Works closely the Sous Chefs in menu creation and overall guest experience improvement efforts Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist Training and developing kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleague Other duties as assigned Qualifications: Qualifications 2-3 years previous Cook experience in a free standing widely recognized restaurant Free Standing Fine dining/Upscale Dining an asset Diploma/Certification in Culinary Arts discipline required or proven related industry experience Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals Enthusiastic with an outgoing personality who is very guest driven Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends Confident and poised while creating a guest dining experience catered to their individual desires The successful Candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement from the colleagues for our guests Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today’s Bay area guest Computer literate in Microsoft Windows such as Word and Excel applications an asset Strong interpersonal and problem solving abilities Maintain the standards of excellence by leading and practicing the same at all times Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area Follow proper food rotation, storage, labeling and dating practices Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Must be able to work flexible shifts Successful completion of Fairmont Training programs or such as Orientation, Service Essentials training, Food Safety and Service Promise Current First Aid and Serve Safe training an asset Additional Information Hourly Rate: $ 26.91 USD Gross per hour Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift, must be able to stand for long periods of time (for up to 8 hours) Frequent lifting and carrying up to 50 lbs Occasional kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps Qualifications * 2-3 years previous Cook experience in a free standing widely recognized restaurant * Free Standing Fine dining/Upscale Dining an asset * Diploma/Certification in Culinary Arts discipline required or proven related industry experience * Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals * Enthusiastic with an outgoing personality who is very guest driven * Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends * Confident and poised while creating a guest dining experience catered to their individual desires * The successful Candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement from the colleagues for our guests * Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today’s Bay area guest * Computer literate in Microsoft Windows such as Word and Excel applications an asset * Strong interpersonal and problem solving abilities * Maintain the standards of excellence by leading and practicing the same at all times * Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service * Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area * Follow proper food rotation, storage, labeling and dating practices * Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs * Highly responsible & reliable * Ability to work well under pressure in a fast paced environment * Ability to work cohesively as part of a team * Ability to focus attention on guest needs, remaining calm and courteous at all times * Must be able to work flexible shifts * Successful completion of Fairmont Training programs or such as Orientation, Service Essentials training, Food Safety and Service Promise * Current First Aid and Serve Safe training an asset Additional Information **Hourly Rate:** **$** 26.91 USD Gross per hour **Physical Aspects of Position (include but are not limited to):** * Constant standing and walking throughout shift, must be able to stand for long periods of time (for up to 8 hours) * Frequent lifting and carrying up to 50 lbs * Occasional kneeling, pushing, pulling, lifting * Occasional ascending or descending ladders, stairs and ramps #J-18808-Ljbffr
