Job Description

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 Cook, the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare. 

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

Review the daily production sheets with the Sous Chef.

Responsible for the day-to-day operations of their station 

Liaise with Front of House Managers as needed

Have full knowledge of all menu items, daily features and promotions

Keep overproduction and food waste to a minimum, ensure proper rotation, labeling, and storing of food in order to reduce food cost expense

Ensure storeroom requisitions are accurate

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met

Ensure that station opening and closing procedures are carried out to standard

Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense

Operate all kitchen equipment and conduct themselves with safety in mind at all times

Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines

Prepares lists of food products required for station for Sous Chef order and approval

Ensure a clean and safe working environment, and actively participate in health and safety initiatives.

Prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards.

Practice safety and sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures.

Cook orders as requested, including special requests.

Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.

Properly portion all items on assigned station.

Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of-stock items or possible shortages.

Assist in prep work of vegetables and condiments as required for the next shift.

Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

Duties may include different kitchen prep work, garde-manger, line, butcher, fish preparation, soups, hot side, cold side, banquets, colleague dining room, pastry, etc..

Complete opening duties

Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

Prepare all menu items following recipes and yield guides.

Inform the Sous Chef of any shortages before the item runs out.

Inform F&B service staff of 86'd items and amount of available menu items/special dishes throughout the meal period.

Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.

Breakdown work station and complete closing duties

Review status of work and follow-up actions required with the Sous Chef before leaving.

Assist with inventories as scheduled.

Assist in plating up Banquet meals as assigned.

Work at off-premises functions.

Disinfect and sanitize cutting boards and worktables.

Transport empty, dirty pots and pans to the pot wash station.

Assist Stewards in order to make clean up a more efficient process.

Perform duties in other areas of Kitchen as assigned.

Adhere to all hotel environmental policies and initiatives

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

Other duties as assigned