Cook I

Torrance, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $32.00

Work Schedule

Flexible

Benefits

hourly wage

discounted hotel rooms

Food and beverage discounts

Learning and Development Programs

Career growth opportunities

Corporate social responsibility participation

inclusive work environment

Job Description

Fairmont Breakers is an iconic luxury hotel situated on the waterfront in Long Beach, famously recognized as a historic landmark within the city’s skyline. Originally established in the 1920s during the roaring twenties, the hotel was a glamorous destination that hosted world-renowned celebrities. After undergoing extensive renovations, Fairmont Breakers has re-emerged as Long Beach's only luxury hotel, beautifully restoring one of California's most storied properties to its original grandeur and splendor. The hotel features 185 boutique rooms and suites that provide guests with a unique and lavish experience. Amenities include a rooftop pool and terrace, an open-air rooftop lounge offering... Show More

Job Requirements

Previous experience in the culinary field required
knowledge of kitchen and food safety standards
ability to work flexible shifts including mornings, evenings, weekends and holidays
physical ability to perform kitchen duties including pushing, pulling, bending and reaching
proficiency in reading and writing English
strong communication skills
ability to work under pressure and in a team environment
reliable and highly responsible
certification in culinary discipline is an asset
ability to maintain hygiene and safety standards at all times
willingness to follow hotel policies and procedures

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 is 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 attention on guest or employee needs, remaining calm and courteous
must be able to work flexible shifts including mornings, evenings, weekends and holidays
ability to verbally communicate effectively in English
reading, writing and oral proficiency in English
ability to push, pull, bend, stoop and reach upward
ability to read BEO for banquet functions
ability to cook on carving station, pasta, omelet and stir fry stations
ability to cut, trim and bone meat prior to cooking
ability to wash, peel, cut and shred fruits and vegetables
ability to bake, broil, sauté 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
support fellow colleagues
maintain knowledge of and comply with all departmental policies, service procedures and standards
maintain knowledge of correct maintenance and use of equipment and use equipment only as intended
review daily production sheets with the Sous Chef
manage day-to-day operations of assigned station
liaise with Front of House Managers as needed
have full knowledge of all menu items, daily features and promotions
minimize overproduction and food waste
ensure proper rotation, labeling and storing of food
ensure storeroom requisitions are accurate
maintain cleanliness and maintenance of all work areas, utensils and equipment
adhere to standardized recipes and specifications
conduct station opening and closing procedures
operate kitchen equipment safely
handle and prepare food in accordance with safety guidelines
prepare lists of food products for Sous Chef approval
actively participate in health and safety initiatives
prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards
practice safety and sanitation standards
cook orders including special requests
start food items prepared ahead without overestimating
properly portion items
check pars and prepare line set up
assist in prep work for next shift
return unused food to storage with proper labeling
perform various kitchen prep duties across stations
complete opening and closing work duties
inform Sous Chef and service staff of menu item status
assist with inventories and plating banquet meals
work off-premises functions
disinfect and sanitize work areas
transport pots and pans for cleaning
assist stewards
follow kitchen environmental policies and procedures
actively share ideas in shift briefings
attend designated meetings
maintain regular attendance
perform other assigned duties

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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