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Job Description – Cook 3 (0-24 hrs) – October 2019 through January 2020 (HVC01355)Employee Status:
Regular
Cook 3 (0-24 hours) – October 2019 through January 2020 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 3- the care you devote to food and workspace preparation will result in the creation of truly spectacular fare.
Hotel Overview:
Fairmont
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 Vancouver
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 Colleagues
Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards Ensure the cleanliness and maintenance of all work areas- utensils- and equipment Have full knowledge of all menu items- daily features and promotions Follow kitchen policies- procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assignedPlease note that actual hours worked may fluctuate and are based on business volumes.
Qualifications:
Minimum 1 year of experience in the culinary
field required
Diploma/Certification in a Culinary discipline
an asset
Valid Food Safe certification required
Outstanding communication skills- both written
and verbal
Enthusiastic and positive personality with the
ability to build trusting relationship with others
Proven organizational skills- work well on own
and others. Able to set and meet deadlines with quality results
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
Ability to focus attention on guest needs-
remaining calm and courteous at all times
Ability to work flexible
schedules
(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 authorization.