Fairmont Hotels & Resorts
Join to apply for the Cook I role at Fairmont Hotels & Resorts
This role is open to candidates who can meet the responsibilities and qualifications outlined below.
Company Description Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world‑famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open‑air rooftop lounge with views of the Pacific; a blissful two‑story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team.
Job Description This position requires a commitment to guest service, kitchen operations, safety and sanitation standards, and teamwork.
Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Maintain knowledge of correct maintenance and use of equipment; use equipment only as intended.
Review the daily production sheets with the Sous Chef.
Responsible for the day‑to‑day operations of your station.
Liaise with Front of House Managers as needed.
Have full knowledge of all menu items, daily features and promotions.
Keep overproduction and food waste to a minimum, ensure proper rotation, labeling and storing of food.
Ensure storeroom requisitions are accurate.
Ensure the cleanliness and maintenance of all work areas, utensils and equipment.
Adhere to standardized recipes and specifications to maintain consistency.
Execute station opening and closing procedures to standard.
Operate all kitchen equipment safely at all times.
Follow food safety guidelines and handle, store and prepare foods safely.
Prepare lists of food products required for station for Sous Chef approval.
Maintain a clean and safe working environment, and participate in health and safety initiatives.
Prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards.
Practice safety and sanitation standards at all times; keep perishables at proper temperatures.
Cook orders as requested, including special requests.
Start food items that are prepared ahead of time, without over‑estimating needs.
Properly portion all items on assigned station.
Check pars for shift use, determine necessary preparation, freezer pull and line set‑up; note any out‑of‑stock items.
Assist in prep work of vegetables and condiments for the next shift.
Return all unused food items on next shift to designated storage areas, covering and dating perishables.
Assist in various kitchen prep work: garde‑manger, line, butcher, fish, soups, hot side, cold side, banquets, colleague dining, pastry, etc.
Complete opening duties: set up workstation, inspect tools, check schedule and pars, prioritize items, requisition supplies, transport and restock.
Check POS printers on line; ensure functional and paper available.
Prepare all menu items following recipes and yield guides.
Communicate shortages, 86’d items and available menu items to relevant staff.
Breakdown station and complete closing duties: return food, rotate, label, straighten storage areas, clean surfaces, handle utensils, restock tools and turn off equipment.
Review status of work and follow‑up actions with the Sous Chef before leaving.
Assist with inventories, banquet plating, off‑premises functions, disinfection, pot washing and stewards tasks.
Adhere to hotel environmental policies and initiatives.
Follow kitchen procedures, policies and service standards.
Maintain regular and predictable attendance and share suggestions in shift briefings.
Attend designated meetings.
Other duties as assigned.
Qualifications
Previous experience in the culinary field required.
Experience in Garde Manger, hot kitchen, banquet kitchen in a 4 or 5‑diamond hotel preferred.
Advanced knife skills.
Diploma or certification in a culinary discipline an asset.
Strong interpersonal and problem‑solving abilities.
Highly responsible and reliable.
Ability to work well under pressure in a fast‑paced environment.
Ability to work cohesively as part of a team, with minimal supervision.
Ability to maintain calm and courteous demeanor at all times.
Flexible shift work including mornings, evenings, weekends, and holidays.
Effective verbal communication in English; reading, writing and oral proficiency.
Physical ability to push, pull, bend, stoop, upward reach.
Reading BEOs for banquet functions.
Operational ability at carving, pasta, omelet and stir‑fry stations.
Ability to cut, trim, bone meat prior to cooking.
Ability to wash, peel, cut, shred fruits and vegetables.
Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods.
Ability to measure and mix ingredients according to recipes.
High‑quality standards.
Positive relationship with other departments.
What Is In It For You
Hourly rate: USD $28.00 per hour.
Discounted hotel rooms and food & beverage rates to employees at sister properties worldwide.
Learning programs through our Academies to promote growth and development.
Opportunity to develop talent and grow within the property and across the world.
Make a difference through corporate social responsibility activities like Planet 21 and WATCH.
Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D. We provide a workplace free from discrimination and harassment, celebrating diversity and inclusion.
#J-18808-Ljbffr
This role is open to candidates who can meet the responsibilities and qualifications outlined below.
Company Description Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world‑famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open‑air rooftop lounge with views of the Pacific; a blissful two‑story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team.
Job Description This position requires a commitment to guest service, kitchen operations, safety and sanitation standards, and teamwork.
Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Maintain knowledge of correct maintenance and use of equipment; use equipment only as intended.
Review the daily production sheets with the Sous Chef.
Responsible for the day‑to‑day operations of your station.
Liaise with Front of House Managers as needed.
Have full knowledge of all menu items, daily features and promotions.
Keep overproduction and food waste to a minimum, ensure proper rotation, labeling and storing of food.
Ensure storeroom requisitions are accurate.
Ensure the cleanliness and maintenance of all work areas, utensils and equipment.
Adhere to standardized recipes and specifications to maintain consistency.
Execute station opening and closing procedures to standard.
Operate all kitchen equipment safely at all times.
Follow food safety guidelines and handle, store and prepare foods safely.
Prepare lists of food products required for station for Sous Chef approval.
Maintain a clean and safe working environment, and participate in health and safety initiatives.
Prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards.
Practice safety and sanitation standards at all times; keep perishables at proper temperatures.
Cook orders as requested, including special requests.
Start food items that are prepared ahead of time, without over‑estimating needs.
Properly portion all items on assigned station.
Check pars for shift use, determine necessary preparation, freezer pull and line set‑up; note any out‑of‑stock items.
Assist in prep work of vegetables and condiments for the next shift.
Return all unused food items on next shift to designated storage areas, covering and dating perishables.
Assist in various kitchen prep work: garde‑manger, line, butcher, fish, soups, hot side, cold side, banquets, colleague dining, pastry, etc.
Complete opening duties: set up workstation, inspect tools, check schedule and pars, prioritize items, requisition supplies, transport and restock.
Check POS printers on line; ensure functional and paper available.
Prepare all menu items following recipes and yield guides.
Communicate shortages, 86’d items and available menu items to relevant staff.
Breakdown station and complete closing duties: return food, rotate, label, straighten storage areas, clean surfaces, handle utensils, restock tools and turn off equipment.
Review status of work and follow‑up actions with the Sous Chef before leaving.
Assist with inventories, banquet plating, off‑premises functions, disinfection, pot washing and stewards tasks.
Adhere to hotel environmental policies and initiatives.
Follow kitchen procedures, policies and service standards.
Maintain regular and predictable attendance and share suggestions in shift briefings.
Attend designated meetings.
Other duties as assigned.
Qualifications
Previous experience in the culinary field required.
Experience in Garde Manger, hot kitchen, banquet kitchen in a 4 or 5‑diamond hotel preferred.
Advanced knife skills.
Diploma or certification in a culinary discipline an asset.
Strong interpersonal and problem‑solving abilities.
Highly responsible and reliable.
Ability to work well under pressure in a fast‑paced environment.
Ability to work cohesively as part of a team, with minimal supervision.
Ability to maintain calm and courteous demeanor at all times.
Flexible shift work including mornings, evenings, weekends, and holidays.
Effective verbal communication in English; reading, writing and oral proficiency.
Physical ability to push, pull, bend, stoop, upward reach.
Reading BEOs for banquet functions.
Operational ability at carving, pasta, omelet and stir‑fry stations.
Ability to cut, trim, bone meat prior to cooking.
Ability to wash, peel, cut, shred fruits and vegetables.
Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods.
Ability to measure and mix ingredients according to recipes.
High‑quality standards.
Positive relationship with other departments.
What Is In It For You
Hourly rate: USD $28.00 per hour.
Discounted hotel rooms and food & beverage rates to employees at sister properties worldwide.
Learning programs through our Academies to promote growth and development.
Opportunity to develop talent and grow within the property and across the world.
Make a difference through corporate social responsibility activities like Planet 21 and WATCH.
Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D. We provide a workplace free from discrimination and harassment, celebrating diversity and inclusion.
#J-18808-Ljbffr