Cook I

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Review the daily production sheets with the Sous Chef.
• Responsible for the day-to-day operations of their station 
• Liaise with Front of House Managers as needed
• Have full knowledge of all menu items, daily features and promotions
• Keep overproduction and food waste to a minimum, ensure proper rotation, labeling, and storing of food in order to reduce food cost expense
• Ensure storeroom requisitions are accurate
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Ensure that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Prepares lists of food products required for station for Sous Chef order and approval
• Ensure a clean and safe working environment, and actively participate in health and safety initiatives.
• Prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards.
• Practice safety and sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures.
• Cook orders as requested, including special requests.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Properly portion all items on assigned station.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of-stock items or possible shortages.
• Assist in prep work of vegetables and condiments as required for the next shift.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Duties may include different kitchen prep work, garde-manger, line, butcher, fish preparation, soups, hot side, cold side, banquets, colleague dining room, pastry, etc..
• Complete opening duties:
  • Set up workstation with required mise en place, tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. 
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Supervisor of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
• Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guides.
• Inform the Sous Chef of any shortages before the item runs out.
• Inform F&B service staff of 86'd items and amount of available menu items/special dishes throughout the meal period.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Breakdown work station and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Sous Chef before leaving.
• Assist with inventories as scheduled.
• Assist in plating up Banquet meals as assigned.
• Work at off-premises functions.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Assist Stewards in order to make clean up a more efficient process.
• Perform duties in other areas of Kitchen as assigned.
• Adhere to all hotel environmental policies and initiatives
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Actively share ideas, opinions and suggestions in daily shift briefings
• Attend designated meetings.
• Maintain regular and predictable attendance
• Other duties as assigned

 

• Previous experience in the Culinary field required
• Experience in Garde Manger, Hot Kitchen, Banquet Kitchen in a 4 or 5 Diamond Hotel preferred
• Advanced Knife skills
• Diploma or Certification in a Culinary discipline an asset
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team, and also under minimal supervision
• Ability to focus attention on guest or employee needs, remaining calm and courteous at all times
• Must be able to work flexible shifts including mornings, evenings, weekends, and holidays
• Ability to verbally communicate effectively with co-workers in English
• Reading, writing and oral proficiency in the English language
• Pushing, pulling, bending, stooping, upward reaching
• Ability to read BEO for banquet functions
• Ability to cook on carving station, pasta, omelet and stir fry stations
• Ability to cut, trim and bone meat prior to cooking
• Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
• Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
• Ability to measure and mix ingredients according to recipes
• Must possess high-quality standards.
• Ability to have a positive relationship with other departments

What is in it for you:

• Hourly rate: USD $32.00 per hour
• Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH

Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D.

We provide an environment of trust, respect, and integrity.  A home away from home.  Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.