WHO WE ARE

For over 96 years, Fairmont Royal York has stood as a beacon of luxury and excellence in the heart of Toronto. Opened in 1929, this historic hotel was once the tallest building in the British Commonwealth, and today, Fairmont Royal York continues to be a symbol of timeless elegance and modern sophistication. Where tradition meets innovation, and every day offers a chance to make history, a million stories have been told. Join us in creating our next chapter with your story.

QUALIFICATIONS

• Minimum 2 years Pastry experience
• Valid City of Toronto Food Handler Certificate required
• Experience in a luxury hotel with comparable service and standards an asset
• Certificate or Diploma from a recognized Culinary School
• Excellent interpersonal and communication skills
  Additional Information

Job Description

• Prepare food to the highest standards of quality and presentation in work station as directed by the Chef de Partie/Sous Chef on duty.
• Work within the station safely and efficiently per the policies, and procedures & standards of the kitchen.
• Prepare the necessary food items as directed by the Chef de Partie/ Sous Chef following standards in a timely fashion to ensure no interruption to guest service.
• Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
• Keep workstation clean and organized including fridges/freezers, countertops, and stovetops.
• Ensure station opening and closing procedures are carried out up to standard.
• Keep overproduction and food waste to a minimum to reduce food costs.
• Operate all kitchen equipment following safety standards.
• Ensure all food products are handled, stored, prepared, and served safely following the hotel and government Food Safety guidelines.
• Ensures all ECOSURE standards and processes are followed at all times, including but not limited to filling out daily temperature logs, labeling and dating of items, ensuring food storage areas are cleaned daily, etc.
• Report deficiencies in the kitchen, equipment functionality, and quality of food products to Chef de Partie/ Sous Chef timely.
• Complete other job-related duties as assigned by the supervisor

Job Description

• Prepare food to the highest standards of quality and presentation in work station as directed by the Chef de Partie/Sous Chef on duty.
• Work within the station safely and efficiently per the policies, and procedures & standards of the kitchen.
• Prepare the necessary food items as directed by the Chef de Partie/ Sous Chef following standards in a timely fashion to ensure no interruption to guest service.
• Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
• Keep workstation clean and organized including fridges/freezers, countertops, and stovetops.
• Ensure station opening and closing procedures are carried out up to standard.
• Keep overproduction and food waste to a minimum to reduce food costs.
• Operate all kitchen equipment following safety standards.
• Ensure all food products are handled, stored, prepared, and served safely following the hotel and government Food Safety guidelines.
• Ensures all ECOSURE standards and processes are followed at all times, including but not limited to filling out daily temperature logs, labeling and dating of items, ensuring food storage areas are cleaned daily, etc.
• Report deficiencies in the kitchen, equipment functionality, and quality of food products to Chef de Partie/ Sous Chef timely.
• Complete other job-related duties as assigned by the supervisor.