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.

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.
• Sonoma Mission Inn Hotel & Spa is unable to assist with work authorization.

Nice To Haves

• Spa/ hospitality experience preferred but not required.

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 the job performance.
• Opening shift: Turn on specified equipment and unlocks secured areas.
• Complete opening duties: Set 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.
• Ensure everything complies with standards.
• Check product list.
• Establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
• Transport supplies from the storeroom and stock to designated areas.
• Start prep work on items needed for the day.
• Prepare 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.
• Return all food to proper storage areas.
• Rotate all return product.
• Wrap, cover, label, and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach is, 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 designed to meet the unique needs of you and your family, effective the first of the month following 30 days of employment
• 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