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Restaurant Cook

FAIRMONT

Restaurant Cook

Berkeley, CA
Full Time
Paid
  • Responsibilities

    Job Description

    Reporting to the Restaurant 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 L eading Q uality A ssurance 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
  • Qualifications

    Qualifications

    • 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

    Additional Information

    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