Summary of Responsibilities :
If you have experiences in the following skills please describe them in detail in your cover letter and resume as these will be an asset :
Experience in a traditional Italian restaurant along with the ability to make dough, form, spin and toss pizza’s by hand
Ability to work with a wide variety of fresh seafood and use different cooking methods as well as shucking Oyster’s to order in a high paced / volume restaurant in front of guest
Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following.
Assist Sous Chef in training and developing new colleagues.
Lead, teach, coach and inspire all department colleagues.
Assist the Sous Chef with the day to day, on site operations of the kitchen.
Organize production for the day and assign duties to be completed by colleagues
Actively share ideas, opinions and suggestions in daily shift briefing
Prepare, cook and service all food items for a la carte and or buffet menus according to the recipes and standards.
Have full knowledge of all menu items in your area; participate in the creation of daily features and promotions
Receiving, and maintaining proper rotation of products in all chillers to minimize wastage / spoilage.
Ensure storeroom requisitions are accurate
Clean and sanitize all equipment, counter tops, and shelves, reporting any areas and equipment in need of a work order.
Commitment to the ongoing success of our Culinary team
Assist Sous Chef in organizing monthly meetings, and taking minutes.
Assist Sous Chef in updating Recipe Standards.
Enforce a safe work environment for all colleagues and guests by upholding the safety rules provided by Fairmont Banff Springs and the Culinary Department.
Foster an environment of cooperation within the department, and between other departments within the hotel, encouraging participation and input from all colleagues, while promoting professional work habits that will ensure that the department is being guided at all times by Fairmont’s Mission, Vision and Values
Consistently offers professional, engaging and friendly service
Completion of Servesafe Plus, Train the Trainer and Interaction Management are assets
Other duties as assigned
High School diploma
Safe Food Handling Certification
Red Seal Journeyman Cook Certificate
Experience in Luxury Hotel Kitchens
WHMIS or similar training
Previous experience is an asset
Perks : Endless staff events, subsidized staff housing, daily duty meal in our staff cafeteria, employee travel program, food & beverage / fitness centre / spa / golf discounts, competitive extended benefit plans (medical, vision, dental), employee assistance program.
Physical Aspects of Position (include but are not limited to) :
Constant standing and walking throughout shift
Lifting up to 50lbs-25% of work time
Lifting-Under 20lbs 100% of Work Time
Carrying- Over 20lbs 100% of Work Time
Pulling- Over 20lbs 100% of Work Time
Bending, standing, reaching, cutting, lifting, pushing, repetitive physical movements, dexterity and full range of motion of hands to whisk, scoop, cut scale, shape and move product as needed.
Exposure to kitchen equipment - large and small ovens, stoves, steam kettles, mixers, sheeter, fryers, rational ovens, Steamers, tilt skillets, fridges and freezers as well as blast freezers
Visa Requirements : Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.