First Cook

Prepares food to the highest standards of food quality and presentation in workstation as directed by the Chef de Partie/Sous Chef on duty. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen. Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops. Ensures that station opening and closing procedures are carried out to standard. Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense. Will operate all kitchen equipment and conduct themselves with safety in mind at all times. Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines. Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely manner. Complete other job related duties as assigned by your supervisor. Assumes responsibility for the basic operations of his/her station for short periods when required in the absence of the Chef de Partie

Responsibilities

Prepares food to the highest standards of food quality and presentation in workstation as directed by the Chef de Partie/Sous Chef on duty; Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen; Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service; Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met; Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops; Ensures that station opening and closing procedures are carried out to standard; Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense; Will operate all kitchen equipment and conduct themselves with safety in mind at all times; Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines; Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely manner; Complete other job related duties as assigned by your supervisor; Assumes responsibility for the basic operations of his/her station for short periods when required in the absence of the Chef de Partie

Requirements

Minimum 3 years cooking experience in at least two different kitchen sections i.e. garde manger, banquets, a la carte, breakfast etc.; Valid City of Toronto Food Handler Certificate required; Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent; Excellent interpersonal and communication skills; Aspires to become a Sous Chef with Fairmont Hotels and Resorts; Constant standing and walking throughout shift; Frequent lifting and carrying up to 30 lbs; Constant kneeling, pushing, pulling, lifting; Frequent ascending or descending ladders, stairs and ramps

Nice to have

Experience in a luxury hotel with comparable service and standards

Benefits

Comprehensive training programs; Mentorship; Supportive work environment; Free meals; Travel discounts; Free dry-cleaning for work gear; Custom learning programs; Opportunity to join Health & Wellness, Sustainability, and DEI Committees; Career growth paths