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 a Private Dining Station Cook, the care you devote to food and workspace preparation will result in the creation of truly spectacular fare local and seasonal fare.
Summary of Responsibilities:
Reporting to the Executive Chef, Executive Sous Chefs & Sous Chefs; 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 Garde Manger preparation area. Actively share ideas, opinions and suggestions in daily shift briefings
Maintain proper rotation of product in all chillers to minimize waste/spoilage
Ensure storeroom requisitions are accurate
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 assigned
Pay Rate: $36.94/hourly
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