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Reporting to the Restaurant Chef, responsibilities and essential job functions include but are not limited to the following:

• 
  Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued
• Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches
• Resolve Guest problems and never say “no” without offering an alternative. OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact
• Be an ambassador for the Brand, Hotel, Community and Colleagues
• Be guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & Excellence
• Be aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered to
• Follow and deliver all Leading Quality Assurance Standards for your position while supporting the FOH manager
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure a safe, clean hotel at all times and take ownership for your area
• Adhere to grooming policies to ensure a professional appearance is always maintained
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and Leaders
• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards, recipes and specifications set forth
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Sous Chefs to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product to minimize wastage/spoilage
• Have full knowledge of and effectively execute all menu items, daily features and promotions
• Maintain productivity throughout entire shift and foster a sense of team work and cohesiveness
• Works closely the Sous Chefs in menu creation and overall guest experience improvement efforts
• Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Training and developing kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleague
• Other duties as assigned

• 2-3 years previous Cook experience in a free standing widely recognized restaurant
• Free Standing Fine dining/Upscale Dining an asset
• Diploma/Certification in Culinary Arts discipline required or proven related industry experience
• Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals
• Enthusiastic with an outgoing personality who is very guest driven
• Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends
• Confident and poised while creating a guest dining experience catered to their individual desires
• The successful Candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement from the colleagues for our guests
• Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today’s Bay area guest
• Computer literate in Microsoft Windows such as Word and Excel applications an asset
• Strong interpersonal and problem solving abilities
• Maintain the standards of excellence by leading and practicing the same at all times
• Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service
• Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area
• Follow proper food rotation, storage, labeling and dating practices
• Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Must be able to work flexible shifts
• Successful completion of Fairmont Training programs or such as Orientation, Service Essentials training, Food Safety and Service Promise
• Current First Aid and Serve Safe training an asset

Hourly Rate: $24.36 USD Gross per hour

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift, must be able to stand for long periods of time (for up to 8 hours)
• Frequent lifting and carrying up to 50 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps