Job Opportunities at Fairmont Hotels & Resorts

Summary Of Responsibilities

Reporting to the Executive Sous 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
• Prepare and service all food items for a la carte andor buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Ensure storeroom requisitions are accurate
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned 

Qualifications

• Previous experience in the Culinary field required
• Journeyman’s papers or international equivalent an asset
• Diploma Certification in a Culinary discipline an asset
• 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

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

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Summary Of Responsibilities

Reporting to the Executive Sous 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
• Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen Colleagues in absence of the Sous Chef
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise with the Outlet Chef to keep open lines of communication regarding guest feedback
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Qualifications

• Previous experience in the Culinary field required
• Journeyman’s papers or international equivalent required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• 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

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, lifting
• Occasional ascending or descending ladders, stairs and ramps