Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $25.00
Work Schedule
Flexible
Benefits
Hourly rate $25.00
discounted hotel rooms
Discounted food and beverage
Learning programs
Career development opportunities
Corporate social responsibility involvement
inclusive work environment
Job Description
Fairmont Breakers is a distinguished luxury hotel located in Long Beach, recognized as a historic landmark that blends rich history with modern luxury. Opened originally in the roaring twenties, the hotel quickly became a premier destination for world-famous stars, captivating visitors with its lavish waterfront setting and unique character. After undergoing extensive renovations, Fairmont Breakers has re-emerged as Long Beach’s sole luxury hotel, restoring its original grandeur and elegance. The hotel offers 185 boutique rooms and suites, providing guests with a blend of comfort, style, and personalized service. Visitors can enjoy a variety of amenities including a rooftop pool and... Show More
Job Requirements
- High school diploma or equivalent
- Previous culinary experience required
- Ability to work flexible hours including weekends and holidays
- Strong communication skills in English
- Ability to stand for extended periods
- Ability to lift and carry heavy items
- Knowledge of food safety and sanitation standards
- Ability to work under pressure
- Team player mindset
- Physical ability for kitchen tasks such as bending and lifting
Job Qualifications
- Previous experience in the culinary field required
- Experience in garde manger, hot kitchen, banquet kitchen in a 4 or 5 diamond hotel preferred
- Advanced knife skills
- Diploma or certification in a culinary discipline an asset
- Strong interpersonal and problem-solving abilities
- Highly responsible and reliable
- Ability to work well under pressure in a fast-paced environment
- Ability to work cohesively as part of a team and under minimal supervision
- Ability to focus on guest or employee needs while remaining calm and courteous
- Must be able to work flexible shifts including mornings, evenings, weekends, and holidays
- Ability to communicate verbally effectively in English
- Reading, writing and oral proficiency in English
- Pushing, pulling, bending, stooping, upward reaching physical capabilities
- Ability to read banquet event orders
- Ability to cook on carving station, pasta, omelet and stir fry stations
- Ability to cut, trim and bone meat
- Ability to wash, peel, cut and shred fruits and vegetables
- Ability to bake, broil, saute and steam meats, fish, vegetables and other foods
- Ability to measure and mix ingredients according to recipes
- Must possess high-quality standards
- Ability to maintain positive relationships with other departments
Job Duties
- Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- Maintain complete knowledge of correct maintenance and use of equipment and use equipment only as intended
- Review the daily production sheets with the Sous Chef
- Responsible for the day-to-day operations of their station
- Liaise with Front of House Managers as needed
- Have full knowledge of all menu items, daily features and promotions
- Keep overproduction and food waste to a minimum, ensure proper rotation, labeling, and storing of food to reduce food cost expense
- Ensure storeroom requisitions are accurate
- Ensure cleanliness and maintenance of all work areas, utensils, and equipment
- Adhere to standardized recipes and specifications for consistency and standards
- Ensure that station opening and closing procedures are carried out to standard
- Operate all kitchen equipment with safety in mind
- Ensure all food products are handled, stored, prepared and served safely according to guidelines
- Prepare lists of food products required for station for Sous Chef approval
- Ensure a clean and safe working environment
- Prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards
- Practice safety and sanitation standards
- Cook orders as requested including special requests
- Properly portion all items on assigned station
- Check pars for shift use and determine necessary preparation
- Assist in prep work of vegetables and condiments
- Return unused food items properly stored
- Duties may include various kitchen stations
- Complete opening duties including setup, inspection and inventory checks
- Check P.O.S. printers
- Inform staff of menu item availability
- Breakdown workstation and complete closing duties including cleaning and restocking
- Review work status with Sous Chef
- Assist with inventories
- Assist in plating banquet meals
- Work at off-premises functions
- Disinfect and sanitize preparation areas
- Transport pots and pans to washing station
- Assist Stewards for efficient cleanup
- Perform duties in other kitchen areas as assigned
- Adhere to environmental policies
- Follow all kitchen policies and standards
- Engage in daily shift briefings
- Attend meetings
- Maintain regular attendance
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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