- Full-Time
- Permanent
- FAIRMONT
- Culinary
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Claremont Club & Spa - A Fairmont Hotel, Berkeley, United States
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REF35047H
Main Kitchen Cook
Region
Luxury & Lifestyle
This vacancy has now expired. Please see similar roles below...
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Reporting to the Excecutive Chef, responsibilities and essential job functions include but are not limited to the following:
- Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued
- Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches
- Resolve Guest problems and never say “no” without offering an alternative. OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact
- Be an ambassador for the Brand, Hotel, Community and Colleagues
- Be guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & Excellence
- Be aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered to
- Follow and deliver all Leading Quality Assurance Standards for your position while supporting the FOH manager
- Actively share ideas, opinions and suggestions in daily shift briefings
- Ensure a safe, clean hotel at all times and take ownership for your area
- Adhere to grooming policies to ensure a professional appearance is always maintained
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and Leaders
- Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
- Ensure all kitchen Colleagues are aware of standards and expectations
- Provide extensive hands on training for all new and transferred colleagues
- Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
- Follow kitchen policies, procedures and service standards, recipes and specifications set forth
- Follow all safety and Sanitation policies when handling food and beverage
- Liaise daily with Sous Chefs to keep open lines of communication regarding guest feedback
- Continually strive to improve food preparation and presentations
- Maintain proper rotation of product to minimize wastage/spoilage
- Have full knowledge of and effectively execute all menu items, daily features and promotions
- Maintain productivity throughout entire shift and foster a sense of team work and cohesiveness
- Works closely the Sous Chefs in menu creation and overall guest experience improvement efforts
- Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
- Training and developing kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleague
- Other duties as assigned
- 2-3 years previous Cook experience in a free standing widely recognized restaurant
- Free Standing Fine dining/Upscale Dining an asset
- Diploma/Certification in Culinary Arts discipline required or proven related industry experience
- Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals
- Enthusiastic with an outgoing personality who is very guest driven
- Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends
- Confident and poised while creating a guest dining experience catered to their individual desires
- The successful Candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement from the colleagues for our guests
- Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today’s Bay area guest
- Computer literate in Microsoft Windows such as Word and Excel applications an asset
- Strong interpersonal and problem solving abilities
- Maintain the standards of excellence by leading and practicing the same at all times
- Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service
- Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area
- Follow proper food rotation, storage, labeling and dating practices
- Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs
- 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
- Must be able to work flexible shifts
- Successful completion of Fairmont Training programs or such as Orientation, Service Essentials training, Food Safety and Service Promise
- Current First Aid and Serve Safe training an asset
Hourly Rate: $26.91 USD Gross per hour
Physical Aspects of Position (include but are not limited to):
- Constant standing and walking throughout shift, must be able to stand for long periods of time (for up to 8 hours)
- Frequent lifting and carrying up to 50 lbs
- Occasional kneeling, pushing, pulling, lifting
- Occasional ascending or descending ladders, stairs and ramps
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When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
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