Cook III - Addison by William Bradley

AccorHotel•San Diego, CA

14h•Onsite

About The Position

We invite you to join the world of luxury hospitality at the Addison, as our new Cook lll. The Cook III at Addison is responsible for supporting daily restaurant operations through preparation, production, and basic execution of menu items. This position serves as a foundational culinary role, assisting higher-level cooks and chefs while maintaining Fairmont Grand Del Mar standards of quality, consistency, and sanitation.

Requirements

Ability to verbally communicate effectively with guests and co-workers
Ability to push, pull, bend, stoop, and reach overhead
Valid Food Handler’s Card required
Ability to work flexible schedules including mornings, evenings, weekends, and holidays
Ability to follow recipes, verbal instructions, and kitchen standards
Ability to wash, peel, cut, and prepare fruits and vegetables
Basic knife skills and understanding of kitchen equipment
Ability to maintain positive working relationships with other departments
Ability to understand and follow basic English instructions
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
Constant standing and walking throughout shift
Frequent lifting and carrying up to 40 lbs
Frequent kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps
Performing repetitive hand and wrist movements for chopping, slicing, and stirring.
Applicants must be legally eligible to work the United States.

Nice To Haves

Basic kitchen experience preferred
culinary education a plus

Responsibilities

Assist in preparing hot and cold food items for Amaya restaurant service
Perform basic cooking tasks under the direction of Cook I, Cook II, or Chef leadership
Execute prep work including washing, peeling, cutting, and portioning fruits, vegetables, and proteins
Prepare simple menu components, stocks, sauces, and garnishes as assigned
Maintain clean, organized workstations and follow proper knife and equipment safety
Date, label, and rotate food items per Standard Operating Procedures (SOP)
Follow all food safety and sanitation guidelines at all times
Assist with miseen place for upcoming shifts and service periods
Help monitor pars and report shortages or quality issues to leadership
Properly store unused food items, ensuring correct covering, labeling, and dating
Support buffet setup, breakdown, and restocking when required
Carry out all reasonable requests by management within job capabilities