POSITION:                                        Cook’s Assistant / 3^rd Cook

DEPARTMENT:                                 Culinary                                                                                                          

HOURS OF SERVICE:                      Greater than 16

EFFECTIVE DATE:                            November 19, 2021                                               

HOURLY RATE OF PAY:                    $19.82 - $24.81                                                           

DATE POSTED:                                November 9, 2021                                 

APPLICATION DEADLINE :              December 19, 2021                                                                      

All duties will be performed in accordance with The Fairmont Empress’ commitment to luxury service standards, and within the Accor code of conduct and corporate policies.

RESPONSIBILITIES

• Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
• In conjunction with the Chef de Partie or Journeyperson; proactively prioritize tasks to ensure a consistently high level of service and quality of food for our guests
• Consistently ensures food quality, consistency and quantity are meeting established expectations
• Consistently demonstrates positive behavior and performance
• Ensures all established food safety protocols are followed, maintains the kitchen in a neat, clean and organized manner
• Ensures food cost is managed; by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods
• Ensures productivity and labour cost are managed; by maintaining a focused and productive approach to daily tasks
• Possess a complete understanding of the menu, recipes and presentations, aware of potential food allergens in each dish 
• Contribute ideas to menu development, assist with recipe creation and documentation
• Liaise with other departments such as Banquets, Restaurants and Stewarding to ensure excellent communication in order to achieve smooth operational outcomes

QUALIFICATIONS

•   A minimum of 1 year recent (in the last year)  experience in a hotel or restaurant kitchen at a comparable level of luxury service as a prep cook, apprentice, 3^re cook or similar role in a culinary environment demanding a similar high standard of guest service AND possess a  Cook’s Training certificate from a High School, College or University
•    Current Food Safe level 1 or equivalent recognized food safety certificate, (colleagues are responsible for maintaining their food safe certification)
•    Successful demonstration of a high level of technical and artistic culinary skills assessed during a practical cooking test
•    Successful demonstration of high level culinary and food safety knowledge assessed through a written test
•    Willing and able to taste all food products – i.e. meats, seafood, produce, dry goods, dairy

• Completely fluent English language skills; both written and verbal
• Proven success in relationship building and supporting team performance
• A proven ability to communicate effectively, work within a team and delegate to others
• Excellent organizational skills, and shows initiative with ability to work well with little supervision
• Exercises sound decision making, with the ability to prioritize tasks appropriately
• Demonstrated a high level of responsibility and accountability
• Demonstrated commitment to provide excellent service and exceed guests' expectations
• High School diploma or equivalent is highly desirable
• GHS/WHMIS Training is considered an asset
• Computer Skills, including a good knowledge of Word, Excel, email communication are an asset
• Must be able to work flexible shifts, evenings, weekends, holidays, with either early start or late finish times
• Impeccable grooming and presentation

Note: The position of Cooks Assistant is physically demanding.  The successful applicant must be physically capable of performing the requirements of the job including but not limited to;

• Repetitive work                                                                                                                                        
• Constant standing and walking throughout shift Frequent lifting and carrying up to 50 lbs                                                                                                                       
• Must be able to work in both hot and cold environments – (hot line, fridge & freezer)                                                    
• Stooping, bending, twisting                                                                                                                               
• Occasional kneeling, pushing, pulling                                                                                                               
• Occasional ascending stairs and ramps

Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.