Banquet Lead Cook

AccorHotel • Sonoma, CA

1d • Onsite

About The Position

Join a dynamic team at Fairmont Sonoma Mission Inn & Spa, an elegant Spanish mission-style resort renowned for its historic charm, naturally heated geothermal mineral springs, and world-class spa experiences in the heart of California's Wine Country. We blend timeless luxury with authentic Sonoma hospitality, making special moments for our guests while fostering a workplace where colleagues are empowered to grow, collaborate, and build rewarding careers in luxury hospitality. This is a full-time, permanent position in the Culinary category.

Requirements

• Proper and current certification or licenses as mandated by the state of California.
• Prior practical experience in a professional environment.
• Strong interpersonal skills and high level of guest service orientation.
• Ability to work with a diverse population of guests and team members.
• A friendly, personable disposition and positive attitude.
• Flexible schedule and availability to work weekends and holidays.
• Must be legally authorized to work in the U.S.A.

Nice To Haves

• Spa/ hospitality experience preferred

Responsibilities

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment, use equipment and tools only as intended, properly and safely.
• Maintain knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Sous Chef to review assignments, anticipate business levels, charges and other information pertinent to job performance.
• Complete opening duties including turning on specified equipment, unlocking secured areas, and setting up workstations with required mis en place, tools, equipment, and supplies according to standards.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies, ensuring compliance with standards.
• Check product list and establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned.
• Transport supplies from the storeroom and stock to designated areas.
• Start prep work on items needed for the day, preparing all prep items following recipes and yield guides, according to department standards.
• Inform F&B service staff of 86’d items and amounts of available menu items throughout the meal period.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to the guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Direct and assist Stewards in order to make cleanup a more efficient process.
• Breakdown workstation and complete closing duties according to department standards, including returning all food to proper storage areas, rotating all return product, wrapping, covering, labeling, and dating all items being put away.
• Straighten up and organize all storage areas, clean and wipe down food prep areas, reach-ins, walk-ins, and shelves.
• Return all unused and clean equipment to the specified locations.
• Restock items that were depleted during the shift.
• Review status of work and follow up actions required with the Sous Chef before leaving.

Benefits

• Complimentary upgrades
• Extended stays
• Discounted stays across Fairmont & Raffles properties
• Special dining and wellness discounts
• Flexible and competitive healthcare plans
• 401(k) retirement savings plan with a 100% match on the first 4% of employee contributions

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed