Third Cook (Full Time)

at  Fairmont Hotel Macdonald

OUR COMMITMENT TO DIVERSITY & INCLUSION:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow’s hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Job Description
Third Cook (Full Time)
Do you have an appetite for career progression and ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team.
Potential Start Date: April 29th, 2024.

YOUR EXPERIENCE AND SKILLS INCLUDE:

Minimum 1 year cooking experience.
Valid 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
Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining work authorization documents
Additional Information

Prepares food to the highest standards of quality and presentation in workstation as directed by the Chef de Partie/Sous Chef on duty. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.
Prepares the necessary food items as directed by the Chef de Partie/Sous Chef in accordance with standards and in a timely and efficient fashion to ensure that there is no interruption to guest service.
Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
Ensures that station opening and closing procedures are carried out to standard
Keeps overproduction and food waste to a minimum in order to reduce food cost expense.
Will operate all kitchen equipment and conduct themselves with safety in mind at all times
Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous Chef in a timely fashion
Complete other job related duties as assigned by your supervisor
Physical Aspect of the Position include, but are not limited to:
Constant standing and walking throughout shift
Frequent lifting and carrying up to 50 lbs
Constant kneeling, pushing, pulling, lifting
Frequent ascending or descending ladders, stairs and ramps
Qualifications