Amaya Cook II

AccorHotel•San Diego, CA

6d•$25

About The Position

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. Rate of Pay: $24.88/hour USD Responsibilities: To 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. Each associate is expected to carry out, within their capabilities, all reasonable requests by management.

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

Responsibilities

To 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.
Each associate is expected to carry out, within their capabilities, all reasonable requests by management.