Main Kitchen Cook

Job Description
Reporting to the Excecutive Chef, responsibilities and essential job functions include but are not limited to the following:
Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued
Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches
Resolve Guest problems and never say “no” without offering an alternative. OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact
Be an ambassador for the Brand, Hotel, Community and Colleagues
Be guided by and always exhibit Fairmont core values;
respect, integrity, teamwork, accountability &
Excellence
Be aware of, support and ensure all health and safety policies, environmental policies &
evacuation procedures including updates are adhered to
Follow and deliver allLeadingQualityAssurance Standards for your position while supporting the FOH manager
Actively share ideas, opinions and suggestions in daily shift briefings
Ensure a safe, clean hotel at all times and take ownership for your area
Adhere to grooming policies to ensure a professional appearance is always maintained
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and Leaders
Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
Ensure all kitchen Colleagues are aware of standards and expectations
Provide extensive hands on training for all new and transferred colleagues
Ensure the Cleanliness and maintenance of all work areas, utensils &
equipment
Follow kitchen policies, procedures and service standards, recipes and specifications set forth
Follow all safety and Sanitation policies when handling food and beverage
Liaise daily withSous Chefs to keep open lines of communication regarding guest feedback
Continually strive to improve food preparation and presentations
Maintain proper rotation of product to minimize wastage/spoilage
Have full knowledge of and effectively execute all menu items, daily features and promotions
Maintain productivity throughout entire shift and foster a sense of team work and cohesiveness
Works closely the Sous Chefs in menu creation and overall guest experience improvement efforts
Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
Training and developing kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleague
Other duties as assigned