Company Description
Recognized as the #1 Best Canadian Hotel in Travel + Leisure’s 2024 World’s Best Awards, Fairmont Empress is located in Victoria, BC, overlooking the city’s sparkling Inner Harbour. A Forbes recommended and MICHELIN key hotel that offers 431 beautifully appointed guest rooms and suites, Fairmont Spa with signature West Coast experiences, and Q at the Empress featuring Pacific Northwest cuisine, an award-winning wine list, and regionally focused cocktail culture. World-famous Tea at the Empress is served in the Lobby Lounge with stunning harbour views.
The magnificent property completed a $60+ million restoration in 2017 that celebrated its proud history while moving the hotel into a new era of modern luxury and transforming the iconic property into a must-visit destination. In 2023, the property introduced a revamped Fairmont Gold Experience, including a major renovation to the Fairmont Gold floor. 88 Fairmont Gold rooms and a newly renovated lounge are ready to accommodate guests. Located on Vancouver Island, Canada’s Castle on the Coast is the ideal starting point to explore British Columbia’s stunning natural and expansive beauty. Historic Hotels Worldwide recognizes the property’s prestigious grounds as the Top 25 Most Magnificent Gardens in the World.
Job Description

YOUR EXPERIENCE AND SKILLS INCLUDE:

• A minimum of two years recent (in the last five years) experience in a Kitchen environment
• 1 year recent experience (in the last five years) in a leader or supervisor position
• Food Safe Level One or equivalent (colleague’s responsibility to maintain this certification)
• WHIMIS 2015 / GHS certification (colleague’s responsibility to maintain this certification)
• High School diploma or equivalent
• Fluent English language skills; both written and verbal
• A team player with proven success in relationship building and leading teams
• Excellent organizational skills and proven ability to work well with limited supervision
• Knowledge of safe working procedures for hazardous materials
• Demonstrated commitment to achieving excellent results
• Impeccable grooming and presentation
  Computer Skills; familiar with Microsoft Office suite; Excel, Word & Outlook Email
  Additional Information

• Assist steward’s helpers and night cleaners as required to perform their daily tasks
• Co-ordinate and prioritize work flow with the stewarding colleagues
• Train others in the proper departmental procedures, use of equipment and chemicals
• Assist the chief steward or sous chef with departmental scheduling
• Ensure all departmental daily duties and tasks are completed, hold departmental staff accountable to expected standards of productivity and cleanliness
• Ensure the dish machine is set up and operated with in established specifications, maintaining correct temperature and chemicals are in use at all times
• Ensure the Safe handling, washing, transport & storing all china, glass, silverware, small wares or other food and beverage equipment in the established locations
• Ensure waste and recycling throughout the hotel are properly sorted and disposed of
• Conduct shift briefings with stewarding colleagues to pass on relevant information
• Ensure all stewarding colleagues are following the posted schedule for start, finish and break times
• Ensure all stewarding colleagues meet the grooming policy
• Ensure all kitchen and banquet equipment set up requirements are accurate and completed in a timely manner
• Ensure all colleagues follow established health and safety protocols
• Ensure proper use of all related equipment i.e. dish machines, card board baler, mop buckets etc.
• Ensure proper use of all chemicals
• Ensure proper use of PPE (Personal Protective Equipment) by all stewarding department colleagues
• Ensure established food safety protocols are maintained within the stewarding department
• Ensure that all equipment in the kitchens and dishwashing areas are kept clean and in good repair
• Place maintenance work orders as required
• Perform daily inspection and maintain logs for final rinse temperatures, chemical strengths and task checklists
• Assist with the plating and transport of meals
• Perform inventory of and maintain supply of chemicals and cleaning supplies
• Perform inventory of and maintain supply of all small wares cutlery, china and glassware
• Restock and supply chemical and paper towel dispensers throughout the F&B operation
• Ensure clean and dry floors are maintained by sweeping, mopping, squeegee etc.
• Liaise with other departments in the hotel to ensure they have the requisite equipment and supplies to ensure smooth daily operations
• Operate electric and manual lift trucks
• Report any pest activity to designated pest control liaison
• Load and drive vehicles (1 ton trucks or vans) in order to transport food and or equipment to offsite catering events
• Pass on relevant information to the next shift kitchen steward
• Communicate positive colleague performance and constructive opportunities for improvement, to the chief steward or sous chef
• Other duties as assigned
  Qualifications