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First Nations Jobs
First Cook (NOC 6322)
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First Cook (NOC 6322)

Fairmont Chateau Whistler, BC

  • Salary $19.75 / Hour
  • 8 Vacancies
  • Terms of employment Permanent, Full time 32 to 40 Hours / Week ; Part-time also available for those who require
  • Start date As soon as possible
  • Benefits:
    • employee will be eligible to join the benefit plan, the first day of the month, following 3 months of full-time continuous employment.  The benefit package applicable to the full-time position covers employee and dependants for the 100% employer paid Medical Service Plan of BC, Extended plan through Great West Life (Health, Dental, Life Insurance, Short Term Disability, Insurance and Accidental Death and Dismemberment).
    • Education Assistance Program
    • Fairmont Chateau Whistler Wellness Plan
    • As of day one, employee is eligible to participate in the Retirement Savings Plan, employee assistance program, uniform, dry cleaning thereof, complimentary duty meal for every 5 hr+ shift, subsidized housing.
    • After 6 months of full time employment employee will be eligible to participate in the Fairmont Pension Plan, where Fairmont matches the employee’s contributions
    • Participation in the Destinations Program, offering discounted Fairmont Hotels Room Rates & Food & Beverage.
  • Vacation pay will be accrued as per Provincial Legislation with the understanding that employees are required to take their annual vacation and shall not be paid in lieu thereof if not taken. Please note:  Vacation requests will typically not be granted during peak season which is December 1 – March 31 and June 1 - September 30. 
  • Employment conditions: Overtime, Early morning, Morning, Day, Evening, Weekend

Job requirements

Languages: English

Education: Completion of a 1 year to 2 years of certification or Diploma in culinary education

Experience: 3 years to less than 5 years of professional culinary experience

Security and Safety: Criminal record check

Work Conditions and Physical Capabilities (include but not limited to): Fast-paced environment, Frequent lifting and carrying up to 30 lbs; Occasional kneeling, pushing, pulling; Work under pressure, Repetitive tasks, Constant Standing and walking throughout shift; Overtime may be required, Physically demanding, Attention to detail; Occasional ascending or descending ladders, stairs and ramps

Work Location Information: Staff accommodation available for a fee

Personal Suitability:  Dependability, ability to focus attention on guest needs; remain calm and courteous at all times; Initiative, Team player – ability to work cohesively with fellow colleagues as part of a team with minimum supervision; Judgement; Excellent communication and organizational skills; Flexibility, Reliability; strong interpersonal and problem solving abilities; Highly responsible and reliable; Ability to work well under pressure in a fast-paced environment

Cook Categories: First cook

Skills:

Reporting to Executive Chef, responsible and essential job functions include but are not limited to the following;

Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues;

Prepare, cook and service all food items for a la carte and or buffet menus or individual dishes according to hotel recipes and standards;

Organize and manage buffets and banquets, Manage kitchen operations;

Follow kitchen policies, procedures and service standards and follow all safety and sanitation policies when handling food and beverage;

Have full knowledge of all menu’s items, daily features and promotions;

Monitor present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner;

Ensure proper labeling, dating and storage of all items in the kitchen;

Ensure cleanliness & maintenance of work areas, utensils, and equipment and Control waste and spoilage;

Train and supervise junior staff in preparation, cooking and handling of food;

Maintain inventory and records of food, supplies and equipment;

Prepare dishes for customers with food allergies or intolerances and handle guest allergy concerns with appropriate care and importance by reporting to Sous Chef;

Other duties as assigned;

Work Setting: Restaurant, Hotel, resort

Credentials (certificates, licences, memberships, courses, etc.): Cook Trade Certification or equivalency, Safe Food Handling certificate and the participation in WHMIS safety training is required and both can be completed upon commencement of employment,

How to apply:

Apply through: https://bit.ly/2P9YAFA

By mail: 4599 Chateau Blvd, Whistler, BC, V0N 1B4

In person:4599 Chateau Blvd ,Whistler, BC,V0N 1B4 ,from 10:00 to 16:00 

Job Title First Cook (NOC 6322)
Date Posted 2018-Oct-12
Expiry Date 2019-Mar-12
Ad ID:15387
Post Details
Posted By Fairmont Chateau
Email gabrielle.stauber@fairmont.com
City or Province Whistler
Category
Location British Columbia
Job Type Full-time
Classification Food Services