Cook III

AccorHotel•Chicago, IL

2d•Onsite

About The Position

Fairmont Hotels & Resorts is a global network of 90 spectacular properties with 34 more in the pipeline, located in 30 countries. Fairmont Chicago, Millennium Park, a luxury hotel in Chicago, has been operating since 1987 and offers 686 guestrooms and suites, including renovated Fairmont Gold accommodations. The hotel features over 60,000 square feet of meeting and event space and notable culinary outlets like Toro by Chef Richard Sandoval and a Lobby Bar. The hotel's mission is to create unparalleled luxury experiences, balancing serenity with the city's vibrant pulse, guided by core values of authenticity, inclusivity, integrity, and respect. They are dedicated to building rewarding careers and fostering professional growth for their employees.

Requirements

Previous experience in a high volume restaurant required
Diploma / Certification in a Culinary discipline an asset
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Working knowledge of weights, measures and various cooking techniques.
Working knowledge of health, safety and sanitation procedures.
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
Successful candidates must be legally eligible to work in the United States.

Nice To Haves

Diploma / Certification in a Culinary discipline

Responsibilities

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
Actively share ideas, opinions and suggestions in daily shift briefings
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Be aware of any shortages and communicate with Chef before the item runs out
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted and followed
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
Review the days supplies and ensure that they are received and stored correctly
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Flexibility to work in all culinary areas within the hotel
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Follow hotel time and attendance policy
Other duties as assigned