Company Description

　　"Why work for Accor?

　　We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

　　By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

　　Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

　　Job Description

　　Reporting to the Excecutive Chef, responsibilities and essential job functions include but are not limited to the following: 

　　Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued

　　Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches

　　Resolve Guest problems and never say “no” without offering an alternative.  OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact

　　Be an ambassador for the Brand, Hotel, Community and Colleagues

　　Be guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & Excellence

　　Be aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered to

　　Follow and deliver all Leading Quality Assurance Standards for your position while supporting the FOH manager

　　Actively share ideas, opinions and suggestions in daily shift briefings

　　Ensure a safe, clean hotel at all times and take ownership for your area

　　Adhere to grooming policies to ensure a professional appearance is always maintained

　　Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and Leaders

　　Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards

　　Ensure all kitchen Colleagues are aware of standards and expectations

　　Provide extensive hands on training for all new and transferred colleagues

　　Ensure the Cleanliness and maintenance of all work areas, utensils & equipment

　　Follow kitchen policies, procedures and service standards, recipes and specifications set forth

　　Follow all safety and Sanitation policies when handling food and beverage

　　Liaise daily with Sous Chefs to keep open lines of communication regarding guest feedback

　　Continually strive to improve food preparation and presentations

　　Maintain proper rotation of product to minimize wastage/spoilage

　　Have full knowledge of  and effectively execute all menu items, daily features and promotions

　　Maintain productivity throughout entire shift and foster a sense of team work and cohesiveness

　　Works closely the Sous Chefs in menu creation and overall guest experience improvement efforts

　　Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist

　　Training and developing kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleague

　　Other duties as assigned

　　Qualifications

　　2-3 years previous Cook experience in a free standing widely recognized restaurant

　　Free Standing Fine dining/Upscale Dining an asset

　　Diploma/Certification in Culinary Arts discipline required or proven related industry experience

　　Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals

　　Enthusiastic with an outgoing personality who is very guest driven

　　Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends

　　Confident and poised while creating a guest dining experience catered to their individual desires

　　The successful Candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement from the colleagues for our guests

　　Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today’s Bay area guest

　　Computer literate in Microsoft Windows such as Word and Excel applications an asset

　　Strong interpersonal and problem solving abilities

　　Maintain the standards of excellence by leading and practicing the same at all times

　　Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service

　　Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area

　　Follow proper food rotation, storage, labeling and dating practices

　　Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs

　　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

　　Must be able to work flexible shifts

　　Successful completion of Fairmont Training programs or such as Orientation, Service Essentials training, Food Safety and Service Promise

　　Current First Aid and Serve Safe training an asset

　　Additional Information

　　Hourly Rate: $26.91 USD Gross per hour

　　Physical Aspects of Position (include but are not limited to):         

　　Constant standing and walking throughout shift, must be able to stand for long periods of time (for up to 8 hours) 

　　Frequent lifting and carrying up to 50 lbs

　　Occasional kneeling, pushing, pulling, lifting

　　Occasional ascending or descending ladders, stairs and ramps