Cook / Commis at Accor

Dallas, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food production, Menu preparation, Sanitation, Equipment maintenance, Plating, Guest relations, Inventory management, Arithmetic, Recipe compliance, Communication

Industry

Hospitality

Description

Company Description Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories. Job Description Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Meet with Chef de Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. Complete opening duties: Set up workstation with required mis en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Chef de Partie or Sous Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Continue prep work after the meal period for the next meal service. Prepare all menu items following recipes and yield guide. Inform the Sous Chef of any shortages before the item runs out. Qualifications 1-year experience as a Cook at a Full Service Hotel or Restaurant. High school graduate or equivalent vocational training certificate. Certification of Culinary training or apprenticeship. Ability to communicate in English, both verbal and non-verbal. Compute basic arithmetic. Provide legible communication. Comprehend and follow recipes. Expand/condense recipes. Additional Information What’s in it for you: Paid time off Medical, Dental and Vision Insurance 401K Retirement Plan Complimentary Shift Meal Employee benefit card offering discounted rates in Accor worldwide. Learning programs through our Academy designed to sharpen your skills. Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21 Career development opportunities with national and international promotion opportunities Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The cook is responsible for preparing menu items according to quality standards and maintaining the cleanliness and sanitation of the kitchen area. They must also monitor inventory levels and coordinate with the culinary team to ensure efficient service during meal periods.