What is in it for you:
- 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 GreenShield
- Access to our company-matched Defined Contribution Pension Plan (DCPP)
- Opportunity to develop your talent through coaching and our Leadership Mentoring Programs
- Hourly pay rate of $27.11 to 30.99
What you will be doing:
Reporting to the Executive Chef, Executive Sous Chef, Sous Chef, or Chef de Partie, the Culinary Apprentice II is a developing culinary professional progressing through a recognized apprenticeship program. Building on foundational kitchen experience, this role is responsible for preparing and presenting high-quality food while continuing to develop advanced culinary skills in a luxury hotel environment.
The successful candidate will demonstrate strong culinary fundamentals, a commitment to continuous learning, and the ability to work effectively in a fast-paced, team-oriented kitchen.
- Prepare, cook, and present menu items in accordance with Fairmont standards, recipes, and presentation guidelines.
- Work across various culinary outlets including Q at the Empress, Lobby Lounge, Banquets, In-Room Dining, and Colleague Dining.
- Support daily food production while ensuring consistency, quality, and portion control.
- Apply advanced knife skills and cooking techniques appropriate to apprenticeship level.
- Assist in the preparation of sauces, stocks, soups, proteins, vegetables, desserts, and specialty menu items.
- Organize and maintain assigned workstations and ensure proper mise en place is completed.
- Monitor and maintain food quality, freshness, and product rotation following FIFO principles.
- Follow all food safety, sanitation, occupational health and safety, and WHMIS requirements.
- Assist with inventory control, receiving, and proper storage of food products.
- Collaborate with culinary leaders and colleagues to ensure exceptional guest satisfaction.
- Participate in apprenticeship training requirements and successfully complete designated learning objectives and evaluations.
- Support the training and mentorship of entry-level kitchen colleagues and Culinary Apprentice I team members when required
- Other duties as assigned.