Garde Manger Cook
About The Position
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As a Private Dining Station Cook, the care you devote to food and workspace preparation will result in the creation of truly spectacular fare local and seasonal fare. Summary of Responsibilities: Reporting to the Executive Chef, Executive Sous Chefs & Sous Chefs; responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. Assist in the preparation and service of all food items for Garde Manger preparation area. Actively share ideas, opinions and suggestions in daily shift briefings Maintain proper rotation of product in all chillers to minimize waste/spoilage Ensure storeroom requisitions are accurate Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Have full knowledge of all menu items, daily features and promotions Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Pay Rate: $35.94/hourly
Requirements
- Previous experience in the culinary field with advanced knife and preparation skills.
- Strong interpersonal and problem solving abilities.
- Highly responsible & reliable.
- 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.
Responsibilities
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
- Assist in the preparation and service of all food items for Garde Manger preparation area.
- Actively share ideas, opinions and suggestions in daily shift briefings
- Maintain proper rotation of product in all chillers to minimize waste/spoilage
- Ensure storeroom requisitions are accurate
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Have full knowledge of all menu items, daily features and promotions
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
