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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $70,000.00
Work Schedule
Flexible
Benefits
employee travel program
Parking discounts
Commuting discounts
Paid meal breaks
Medical insurance
Dental Insurance
Vision Insurance
401k Retirement Plan
Job Description
The Fairmont Olympic Hotel, located in the heart of downtown Seattle, is a historic landmark known for its luxurious accommodations and exceptional service. With a rich history that blends classic elegance and modern sophistication, the hotel is a beloved destination for travelers and locals alike. As part of the Fairmont Hotels & Resorts collection, the Fairmont Olympic provides guests with unmatched hospitality in an iconic setting that celebrates both tradition and innovation. The hotel's commitment to excellence is reflected in its dedication to providing a work environment that promotes growth, learning, and diversity for its team members.
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Job Requirements
- Minimum 3-5 years culinary experience in garde manger or cold kitchen operations
- Experience in a luxury hotel with comparable service and standards
- Valid King County Food Handler Certificate required
- Previous supervisory experience required
- Excellent interpersonal and communication skills
- Must have valid USA work authorization
- Flexible availability including evenings, weekends, and holidays required
Job Qualifications
- Minimum 3-5 years culinary experience in garde manger or cold kitchen operations
- Experience in a luxury hotel with comparable service and standards
- Strong knowledge of cold food preparation, charcuterie, and modern plating techniques
- Valid King County Food Handler Certificate required
- Previous supervisory experience required
- Excellent interpersonal and communication skills
- Aspires to become an Executive Chef with Fairmont Hotels and Resorts
- Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills
- Must be innovative, detail oriented and quality conscious
- Must have valid USA work authorization
Job Duties
- Supervise daily operations of the garde manger (cold kitchen)
- Prepare and oversee production of cold foods including salads, dressings, hors d’oeuvres, pâtés, terrines, and composed platters
- Ensure consistency in food quality, taste, and presentation according to established standards
- Coordinate cold food production for banquets, events, and restaurant service
- Assist with menu planning, recipe development, and tastings
- Maintain proper food handling and sanitation
- Train, mentor, and supervise culinary team members
- Monitor inventory levels, place orders, and control food costs
- Ensure proper labeling, storage, and rotation of all food products (FIFO)
- Maintain a clean, organized, and safe work environment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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