Cook I
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Job Details
Cook I
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 Cook I, the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare.
Hotel Overview: The Fairmont Orchid Hawaii is a luxury AAA four-diamond Kohala Coast oceanfront resort with white sand lagoon, Hawaiian Spa Without Walls, golf, extensive meeting facilities, year-round children's program, five restaurants and tennis, all serviced with Aloha. We are currently looking for new colleagues to join our 'Ohana and share that Aloha here at The Fairmont Orchid, Hawai'i.
Summary of Responsibilities:
Reporting to the Executive Sous Chef, Chef de Cuisine, and Sous Chef , responsibilities and essential job functions include but are not limited to the following:
* Must be able to speak, read, write and understand the primary language(s) used in the Food & Beverage areas
* Must be able to read, write and facilitate the communication process
* Must know and follow all of the Fairmont Orchid's Service Plus standards, ?Our Mission?, ?Our Promise?, and ?Our Values?
* Must be able to read, write, understand and adjust recipes according to business levels
* Must be able to read, write and communicate in English to decipher Micros tickets, order requisitions, Banquet Event Orders and Preparation Lists
* Must possess a working knowledge to emulsify cold or hot sauces/dressings
* Must be able to perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.
* Working Knowledge and be able to cook meat, fish and poultry to proper temperature
* Must be able to perform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill
* Must be able to portion meats, fish from prefabricated product
* Have a working knowledge of properly storing, rotating and maintaining products according to Servsafe standards. Maintain health department minimal standards in regards to food supply
* Must be able to follow, communicate, and provide food service using Servsafe standards
* Have the ability to clean and maintain all kitchen equipment
* Must be able to work any and all shifts
* Must be able to prepare all meats, vegetables, seafood, & sauces
* Must have product knowledge to identify and properly use most meats, seafood, vegetables, spices, oils, vinegars, extracts, wines, alcoholic beverages and exotic ingredients such as Foie Gras, Caviar, Truffles, Fennel Pollen, Rambuton, Dragon Fruit, and Kobe Beef to name a few
* Must have the ability to lead, coach, and positively influence team members
* Must be able to effectively communicate with external departments in a timely manner to support culinary functions
* Must be able to independently create original recipes, do recipe and menu costing, and provide individual culinary service to meet guest requests
* Must be knowledgeable in cooking styles, culinary regions, international cuisine, and industry trends to meet guest requests
* Must be able to provide safe, healthy, individual cuisine to meet guests medical, allergy, lifestyle, and health concerns
* Must posses wine knowledge to the extent that it can be used in the effective sales, pairing, and creation of culinary preparations
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 Cook I, the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare.
Hotel Overview: The Fairmont Orchid Hawaii is a luxury AAA four-diamond Kohala Coast oceanfront resort with white sand lagoon, Hawaiian Spa Without Walls, golf, extensive meeting facilities, year-round children's program, five restaurants and tennis, all serviced with Aloha. We are currently looking for new colleagues to join our 'Ohana and share that Aloha here at The Fairmont Orchid, Hawai'i.
Summary of Responsibilities:
Reporting to the Executive Sous Chef, Chef de Cuisine, and Sous Chef , responsibilities and essential job functions include but are not limited to the following:
* Must be able to speak, read, write and understand the primary language(s) used in the Food & Beverage areas
* Must be able to read, write and facilitate the communication process
* Must know and follow all of the Fairmont Orchid's Service Plus standards, ?Our Mission?, ?Our Promise?, and ?Our Values?
* Must be able to read, write, understand and adjust recipes according to business levels
* Must be able to read, write and communicate in English to decipher Micros tickets, order requisitions, Banquet Event Orders and Preparation Lists
* Must possess a working knowledge to emulsify cold or hot sauces/dressings
* Must be able to perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.
* Working Knowledge and be able to cook meat, fish and poultry to proper temperature
* Must be able to perform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill
* Must be able to portion meats, fish from prefabricated product
* Have a working knowledge of properly storing, rotating and maintaining products according to Servsafe standards. Maintain health department minimal standards in regards to food supply
* Must be able to follow, communicate, and provide food service using Servsafe standards
* Have the ability to clean and maintain all kitchen equipment
* Must be able to work any and all shifts
* Must be able to prepare all meats, vegetables, seafood, & sauces
* Must have product knowledge to identify and properly use most meats, seafood, vegetables, spices, oils, vinegars, extracts, wines, alcoholic beverages and exotic ingredients such as Foie Gras, Caviar, Truffles, Fennel Pollen, Rambuton, Dragon Fruit, and Kobe Beef to name a few
* Must have the ability to lead, coach, and positively influence team members
* Must be able to effectively communicate with external departments in a timely manner to support culinary functions
* Must be able to independently create original recipes, do recipe and menu costing, and provide individual culinary service to meet guest requests
* Must be knowledgeable in cooking styles, culinary regions, international cuisine, and industry trends to meet guest requests
* Must be able to provide safe, healthy, individual cuisine to meet guests medical, allergy, lifestyle, and health concerns
* Must posses wine knowledge to the extent that it can be used in the effective sales, pairing, and creation of culinary preparations
* Previous experience in the Culinary field required
* 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
Visa Requirements: Candidates must be currently authorized to work in the United States.
* 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
Visa Requirements: Candidates must be currently authorized to work in the United States.
Additional Details
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
No
No
Hotel/Resort
Cook, Cook - Prep