First Cook (Part Time)

Company Description

Your team and working environment:

Edmonton's "Chateau on the River" For more than 100 years, Fairmont Hotel Macdonald has effortlessly delivered timeless luxury in the heart of downtown Edmonton. Nestled upon the North Saskachewan River Valley, the hotel's charm and ever-evolving elegance has earned it the spotlight as one of the city's most sought after locations. A storied past, an unparalleled present, and a future to be reckoned with, Fairmont Hotel Macdonald has set the stage for luxury in the heart of the city. Edmonton's only four-diamond "Chateau on the River" offers unparalleled views of North America's largest expance of urban parkland. Boasting dignified style and timeless grace, each of our 198 classically designed guestrooms, including specialty suites, are tastefully adorned with the finest amenities. In 2016, we forever changed the game in luxury was we unveiled a completely re-designed Fairmont Gold and Lounge. Delivering personalized and discreet service, this hotel within a hotel offers an unrivalled experience unlike any other the city has seen, and likely ever will. From seasonally inspired menus to dining experiences that will satisfy any craving, see what our chefs are preparing in our confederation lounge and our award winning restaurant, The Harvest Room.

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

What you will be doing

• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous Chef in a timely manner
• Adhere 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
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
• Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
• Complete other job related duties as assigned by your supervisor
• Will operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that station opening and closing procedures are carried out to standard
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines. Ensures that all ECOSURE standards + processes are completed on a daily basis in his or her kitchen department , this includes but isn’t limited to filling out daily temperature logs , labelling and dating of items , as well ensuring food storage areas are cleaned daily and standard hierarchy is followed
• Assumes responsibility for the basic operations of his/her station for short periods when required in the absence of the Chef de Partie

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

• Occasional ascending or descending ladders, stairs and ramps
• Constant standing and walking throughout shift
• Occasional kneeling, pushing, pulling, lifting
• Frequent lifting and carrying up to 30 lbs

Qualifications

Your experience and skills include:

• Minimum 3 years cooking experience in at least two different kitchen sections i.e. garde manger, banquets, a la carte, breakfast etc.
• Experience in a luxury hotel with comparable service and standards an asset
• Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent
• Aspires to become a Sous Chef with Fairmont Hotels and resorts
• 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

What is in it for you:

• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Employee benefit card offering discounted rates at Accor worldwide
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21