Cook I
Fairmont Newport Beach
Location: US - CA - Newport Beach
Feb 9, 2013
Employer
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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 Newport Beach hotel in Southern California radiates a dramatic feel from both an architectural and design standpoint. Each and every aspect is designed to surround you in total 'O.C.' luxury.
Summary of Responsibilities:
Reporting to the Executive 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
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 Newport Beach hotel in Southern California radiates a dramatic feel from both an architectural and design standpoint. Each and every aspect is designed to surround you in total 'O.C.' luxury.
Summary of Responsibilities:
Reporting to the Executive 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
* Previous experience in the Culinary field required
* Journeyman's papers or international equivalent an asset
* DiplomaCertification 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
* Highschool diploma
* Must speak, read and write English
* Intermediate skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.
* Must have a California Food Handler Card/Certification
Physical Aspects of Position (include but are not limited to):
* Constant standing and walking throughout shift
* Frequent lifting and carrying up to 50 lbs
* Occasional kneeling, pushing, pulling
* Occasional ascending or descending ladders, stairs and ramps
Visa Requirements: All Candidates must be in possession of identification proving authorization to work in the United States as defined in the Immgration Reform and Control Act of 1986 (IRCA)
This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill this requirement will not be considered.
* Journeyman's papers or international equivalent an asset
* DiplomaCertification 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
* Highschool diploma
* Must speak, read and write English
* Intermediate skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.
* Must have a California Food Handler Card/Certification
Physical Aspects of Position (include but are not limited to):
* Constant standing and walking throughout shift
* Frequent lifting and carrying up to 50 lbs
* Occasional kneeling, pushing, pulling
* Occasional ascending or descending ladders, stairs and ramps
Visa Requirements: All Candidates must be in possession of identification proving authorization to work in the United States as defined in the Immgration Reform and Control Act of 1986 (IRCA)
This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill this requirement will not be considered.
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