Cook 2 – Temporary Leave Coverage – The Fairmont Hotel Vancouver – Canada-Vancouver


Job Description – Cook 2 – Temporary Leave Coverage (HVC01353)Employee Status:
Cook 2 – Temporary Leave Coverage
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team`s commitment to safe- efficient operations and exceptional cuisine. As Cook 2- the care you devote to preparing each menu item will not go unnoticed by the guests who are fortunate enough to enjoy them!
Hotel Overview:
Hotel Vancouver- known as the ‘Castle in the City`- with its chateau-style
green-clad copper roof and gargoyles is an architectural landmark in the heart
of Downton Vancouver that captures the hearts and imaginations of all who visit.
A registered heritage property operating since 1939- the hotel symbolizes
grandeur and timeless elegance.
In spring 2019- Fairmont Hotel Vancouve

completed a $75M- five-year multiphase revitalization project

With it

prestigious address on Georgia Street- this castle is surrounded by a divers

arts community of galleries and theatres- a thriving shopping district-
exhilarating nightlife and world class cuisine.
Join our team and welcome
our guests to extraordinary experiences at their home away from home.

Summary of Responsibilities:
Reporting to the
Executive Chef- responsibilities and essential job functions include but are
not limited to the following:

Consistently offer professional- friendly and proactive guest
service while supporting fellow ColleaguePrepare- cook and service all food items for a la carte and/or
buffet menus in the banquet and restaurant operation according to hotel
recipes and standardsEnsure the cleanliness and maintenance of all work areas- utensils-
and equipmentHave full knowledge of all menu items- daily features and
promotionsFollow kitchen policies- procedures and service standardsFollow all safety and sanitation policies when handling food and
beverageOther duties as assignedPlease note actual hours worked will fluctuate based on
business needs.
Qualifications:2-4 years` experience in a banquet and
restaurant culinary field requiredDiploma/Certification in a Culinary discipline
an assetValid Food Safe certification required Outstanding communication skills- both written
and verbalEnthusiastic and positive personality with the
ability to build trusting relationship with othersProven organizational skills- work well on own
and others. Abe to set and meet deadlines with quality resultsStrong interpersonal and problem solving
abilitiesHighly responsible & reliableAbility to work well under pressure in a fast
paced environmentAbility to work cohesively as part of a teamAbility to focus attention on guest needs-
remaining calm and courteous at all times
Ability to work flexible
(including evenings- weekends and overnights)
Physical Aspects of Position (include but are not limited to):

Constant standing and walking throughout shift
Frequent lifting and carrying up to 30 lbs
Occasional kneeling- pushing- pulling
Occasional ascending or descending ladders- stairs and ramps

Visa Requirements:
Must be legally eligible to work in
Canada. The hotel is unable to assist candidates in obtaining Canadian work