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. The care and quality you devote to food preparation as First Cook will result in truly spectacular fare that delights our guests.
Hotel Overview:
Nestled at the base of Blackcomb Mountain, Fairmont Chateau Whistler resort defines mountain luxury in the heart of Whistler, British Columbia- host mountain resort of the 2010 Winter Olympics. Located in the spectacular coastal mountain range, Whistler is Canada’s premier, year-round outdoor adventure destination- just two hours north of downtown Vancouver. Offering ski-in, ski-out convenience and on-site championship golf course, Fairmont Chateau Whistler is Whistler’s largest conference resort hotel with 528 guestrooms and suites, exceptional dining in five unique outlets and full resort amenities including a slope side Health Club. Since opening its doors in 1989, this landmark destination has welcomed guests and colleagues to an unforgettable mountain adventure- start yours today!
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, cook and service all food items for a la carte and or buffet menus or individual dishes according to hotel recipes and standards
- Organize and manage buffets and banquets, manage kitchen operations
- Follow kitchen policies, procedures and service standards and follow all safety and sanitation policies when handling food and beverage
- Have full knowledge of all menu’s items, daily features and promotions
- Monitor present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner
- Ensure proper labeling, dating and storage of all items in the kitchen
- Ensure cleanliness and maintenance of work areas, utensils, and equipment and control waste and spoilage
- Train and supervise junior staff in preparation, cooking and handling of food
- Maintain inventory and records of food, supplies and equipment
- Prepare dishes for customers with food allergies or intolerances and handle guest allergy concerns with appropriate care and importance by reporting to Sous Chef
- Other duties as assigned
Qualifications:
- Previous experience in the culinary field required
- Diploma/Certification in a culinary discipline an asset
- Strong interpersonal and problem solving abilities
- Highly responsible and 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
More Information
- Starting month Nov
- Interview options
