Amaya Cook II

AccorHotel•San Diego, CA

6d•Onsite

About The Position

We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar as our new Amaya Cook II. This role is responsible for producing all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications. The position involves preparing food of consistent quality, dating and rotating food items, practicing safety and sanitation standards, cooking orders as requested, and controlling food waste. The cook will also check pars for shift use, determine necessary preparation, and assist in prep work for the next shift.

Requirements

Ability to verbally communicate effectively with guests and co-workers.
Pushing, pulling, bending, stooping, upward reaching
Ability to read BEO
Cooks on carving station, pasta, omelet and stir fry stations
Ability to work all banquet functions
Ability to cut, trim and bone meat prior to cooking
Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
Ability to have a positive relationship with other departments
Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
Ability to measure and mix ingredients according to recipes
Must be able to speak and understand basic English
Embrace the Fairmont brand promise and luxury in your role and in all your interactions.
Foster an inclusive environment where every individual feels valued and respected.

Responsibilities

Produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications.
Prepare food of consistent quality following Fairmont Grand Del Mar and Forbes standards.
Date all food containers and rotate per Standard Operating Procedures (SOP).
Practice safety standards at all times.
Cook orders as requested, including special requests.
Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures.
Properly portion all items on assigned station.
Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
Assist in prep work of vegetables and condiments as required for the next shift.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Carry out, within their capabilities, all reasonable requests by management.