MAIN KITCHEN COOK

Job Description For Main Kitchen Cook(HOZ) in Berkeley,United States.
Hotel NameCompany Description 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 Accors limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrows hospitality.
Discover the life that awaits you at Accor, visit https://careers.
ccor.
om/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Excecutive Chef, responsibilities and essential job functions include but are not limited to the following.
rovide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valuedTreat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touchesResolve Guest problems and never say no without offering an alternative.
OWN the follow-up to ensure the problem is resolved, and be that guests point of contactBe an ambassador for the Brand, Hotel, Community and ColleaguesBe guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & ExcellenceBe aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered toFollow and deliver all Leading Quality Assurance Standards for your position while supporting the FOH managerActively share ideas, opinions and suggestions in daily shift briefingsEnsure a safe, clean hotel at all times and take ownership for your areaAdhere to grooming policies to ensure a professional appearance is always maintainedConsistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and LeadersEnsure the consistency in the preparation of all food items for a la carte according to hotel recipes and standardsEnsure all kitchen Colleagues are aware of standards and expectationsProvide extensive hands on training for all new and transferred colleaguesEnsure the Cleanliness and maintenance of all work areas, utensils & equipmentFollow kitchen policies, procedures and service standards, recipes and specifications set forthFollow all safety and Sanitation policies when handling food and beverageLiaise daily with Sous Chefs to keep open lines of communication regarding guest feedbackContinually strive to improve food preparation and presentationsMaintain proper rotation of product to minimize wastage/spoilageHave full knowledge of and effectively execute all menu items, daily features and promotionsMaintain productivity throughout entire shift and foster a sense of team work and cohesivenessWorks closely the Sous Chefs in menu creation and overall guest experience improvement effortsMaintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance ChecklistTraining and developing kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleagueOther duties as assigned Qualifications 2-3 years previous Cook experience in a free standing widely recognized restaurantFree Standing Fine dining/Upscale Dining an assetDiploma/Certification in Culinary Arts discipline required or proven related industry experienceProven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotels financial goalsEnthusiastic with an outgoing personality who is very guest drivenDemonstrate real passion for menu planning, developing colleagues and experimenting with new trendsConfident and poised while creating a guest dining experience catered to their individual desiresThe 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 guestsWell versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for todays Bay area guestComputer literate in Microsoft Windows such as Word and Excel applications an assetStrong interpersonal and problem solving abilitiesMaintain the standards of excellence by leading and practicing the same at all timesEnsure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest serviceConstantly 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 areaFollow proper food rotation, storage, labeling and dating practicesWork closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costsHighly responsible & reliableAbility to work well under pressure in a fast paced environmentAbility to work cohesively as part of a teamAbility to focus attention on guest needs, remaining calm and courteous at all timesMust be able to work flexible shiftsSuccessful completion of Fairmont Training programs or such as Orientation, Service Essentials training, Food Safety and Service PromiseCurrent First Aid and Serve Safe training an asset Additional Information Hourly Rate.
$ USD Gross per hourPhysical 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 lbsOccasional kneeling, pushing, pulling, liftingOccasional ascending or descending ladders, stairs and ramps