Job Description
What is in it for you:
- Employee benefit card offering discounted rates at Accor properties worldwide
- Exclusive Employee and Friends & Family Discounts at Fairmont Hotel Vancouver
- Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler
- Opportunity to develop your talent and grow within your property and across the world!
- Complimentary meal during your shift through our Colleague Dining Program
- Complimentary uniform laundering
- Access to our Safety Footwear Reimbursement Program (up to $120 per year)
- Access to our comprehensive benefits and wellness programs, including extended healthcare benefits and RMT, dental, vision, and complimentary counseling, wellness sessions, financial and family planning through LifeWorks
- Access to our company-matched Defined Contribution Pension Plan (DCPP)
- Opportunity to develop your talent through coaching and our Leadership Mentoring Programs
- Hourly rate of $32.43 to $34.24
What you will be doing:
- Leads a shift, station or area of the kitchen, supervising a team of culinary professionals
- Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
- In conjunction with the Executive Chef and Sous Chefs; proactively prioritize, delegate, and assign duties to Journeypersons, Cooks Assistants and Stewards to ensure a consistently high level of service and quality food for our guests
- Leads by example, consistently ensures food quality, consistency and quantity are meeting established expectations
- Leads by example, consistently demonstrating positive behavior and performance
- Leads by example; ensures all established food safety protocols are followed, maintains the kitchen in a neat, clean and organized manner
- Leads by example, ensure food cost is managed; by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods
- Leads by example, ensuring productivity and labour cost are managed; by maintaining a focused and productive approach for yourself and the cooks under your supervision
- Leads by example, by possessing a complete understanding of the menu, recipes and presentations, aware of potential food allergens in each dish
- Performs quality checks of all food prepared under your supervision, to ensure all food is prepared according to the recipes and standards specified by the Executive Chef or Sous Chefs
- Trains other cooks in all aspects of the culinary operation
- Contribute ideas to menu development, assist with recipe creation and documentation
- Liaise with other departments such as Banquets, Restaurants and Stewarding to ensure excellent communication in order to achieve smooth operational outcomes
- Collaborate with the Executive Chef or Sous Chefs during the preparation of performance reviews for fellow colleagues, i.e.: input, observations and opinions regarding behavior and performance
- Other duties as assigned