Employee benefit card offering discounted rates at Accor properties worldwide and additional benefits for Fairmont and Raffles colleagues
Exclusive Employee and Friends & Family Discounts at Fairmont Empress Hotel
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 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 par rate of $30.89 to $35.30
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