WHAT’S IN IT FOR YOU?

• An inclusive, empowering, and positive workplace, where we place people at the heart of everything we do
• The only luxury hospitality group to be awarded Great Place to Work® Canada
• The opportunity to have fun at work alongside passionate hoteliers
• The opportunity to live, work and play across the world through our employee travel and internal transfer programs
• Complimentary duty meal in our colleague dining room
• Complimentary uniform laundering
• Complimentary hotel stay for two through our BE OUR GUEST program
• Employee benefit card offering discounted room and food & beverage rates at Fairmont & Accor properties worldwide
• Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability and DEI Committees
• A comprehensive benefits package including extended medical, dental, vision, life insurance, and disability benefits
• A company-matched pension plan and ability to enroll in the Group Registered Retirement Savings Plan (GRSP)
• 30% reimbursement for TransLink monthly passes or YVR Employee Parking pass
• Full wage of $33.85/hour following the successful completion of your probationary period
  Job Description

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Previous kitchen experience an asset
• Creative and passionate about food and customer service
• Able to work in a high-pressure environment
• Excellent interpersonal and communication skills; a team player
• Must possess and maintain a valid BC Food Safe certification
• Red Seal Certification an asset
  Additional Information
  Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
  Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

• Consistently offer professional, engaging and proactive service while supporting fellow colleagues
• Assist in the preparation and service of all food items for a la carte and/or buffet menus, according to hotel recipes and standards
• Ensure the cleanliness and maintenance of all work areas, utensils and equipment
• Maintain full knowledge of all menu items, daily features and promotions
• Able to interpret a BEO and execute
• Assist in the supervision and coordination of subordinate cooks and stewards provides training where needed
• Acts to assist of in charge cook or will be in charge if CDP unavailable
• Responsible for checking daily prep lists and supplies to ensure efficient work and recipes are being followed
• Adaptable to frequent changes due to guest request or changes to procedures
• Able to logically work through issues and come up with solutions in a timely manner
• Knowledgeable with current allergies /intolerances procedures
• Able to identify when they or others need assistance
• Actively communicates any deficiencies spotted in kitchen to supervisor for guidance
• Able to run a line and be the conductor
• Effectively communicates with FOH
• Can work out the ergonomics of line and kitchen flow for food and execution and make necessary changes
• Other duties as assigned
  Qualifications