Cook 1 - Sky Room

Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open-air rooftop lounge with views of the Pacific; a blissful two-story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team.

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This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark.

An exciting opportunity to join Long Beach’s newest fine dining restaurant, Sky Room is looking for a passionate and focused cook to join our team. Working with a team of passionate chefs and Southern California’s finest producers, Sky Room is a growing and ambitious restaurant that has become well regarded in the Long Beach & Los Angeles food scene.  

 Summary of Responsibilities:

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
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• 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:
  • Set up workstation with required mise en place, tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. 
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Supervisor of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
• 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:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
• 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
• Actively share ideas, opinions and suggestions in daily shift briefings
• Attend designated meetings.
• Maintain regular and predictable attendance
• Other duties as assigned

• Previous experience in the Culinary field required
• Experience in Garde Manger, Hot Kitchen, Banquet Kitchen in a 4 or 5 Diamond Hotel preferred
• Advanced Knife skills
• Diploma or 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, and also under minimal supervision
• Ability to focus attention on guest or employee needs, remaining calm and courteous at all times
• Must be able to work flexible shifts including mornings, evenings, weekends, and holidays
• Ability to verbally communicate effectively with co-workers in English
• Reading, writing and oral proficiency in the English language
• Pushing, pulling, bending, stooping, upward reaching
• Ability to read BEO for banquet functions
• Ability to cook on carving station, pasta, omelet and stir fry stations
• Ability to cut, trim and bone meat prior to cooking
• Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
• Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
• Ability to measure and mix ingredients according to recipes
• Must possess high-quality standards.
• Ability to have a positive relationship with other departments

PHYSICAL DEMANDS   The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Requires high degrees of mobility with extensive walking and standing
• Remain in stationary position for up to 8 hours throughout the shift
• Frequent lifting and carrying up to 50 lbs
• Occasional kneeling, pushing, pulling
• Occasional ascending or descending ladders, stairs and ramps
• Can work in warm conditions, with odor, noise, and in stressful high-pressure conditions
• Exert physical effort in transporting miscellaneous items (i.e. product cases, food carts, containers of food, etc.) (30 - 60 pounds) from storage areas throughout hotel kitchens/service areas.
• Endure various physical movements throughout the work areas.
• Reach 1-2 feet.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

WORK ENVIRONMENT   The work environment characteristics described here are representative of those and employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Primarily all kitchen areas and stewarding

PHYSICAL ASPECTS OF THE JOB

Position Title:                           Cook I

Hours Worked Per Day:            Up to 8 hours (may include overtime)

Location of Work Place:           All kitchens, stewarding, and back of house areas

What is in it for you:

• Wage: USD $28.00/hour
• Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH

Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D.

We provide an environment of trust, respect, and integrity.  A home away from home.  Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.