Hotel Overview : Located in the heart of downtown Toronto, Fairmont Royal York is within walking distance to the city’s world-famous theatre district, vibrant nightlife and Toronto’s best shopping and dining.
Ninety years after opening its doors in 1929, Fairmont Royal York continues to be the epicenter of the essential Toronto experience and embodies the true meaning of hospitality.
With a grand-scale transformation underway to present a revitalized Fairmont Royal York, the evolution of the hotel’s storied history invites a new generation of visitors and guests to discover this next chapter.
With over 1300 guest rooms, 70,000 square feet of meeting and conference space, and over 1200 colleagues, Fairmont Royal York depicts the elegance of its past while providing a promising future as Toronto’s leading luxury hotel.
Summary of Responsibilities :
Reporting to the Executive Chef and Sous Chefs, responsibilities and essential job functions include but are not limited to the following :
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.
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
Ensures that station opening and closing procedures are carried out to standard
Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
Will operate all kitchen equipment and conduct themselves with safety in mind at all times
Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie / Sous Chef in a timely fashion
Complete other job related duties as assigned by your supervisor
Assumes responsibility for the basic operations of his / her station for short periods when required in the absence of the Chef de Partie
Minimum 3 years cooking experience in at least two different kitchen sections i.e. garde manger, banquets, a la carte, breakfast etc..
Valid City of Toronto Food Handler Certificate required
Experience in a luxury hotel with comparable service and standards an asset
Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent
Excellent interpersonal and communication skills
Aspires to become a Sous Chef with Fairmont Hotels and resorts
Able to work shift work including weekends, evenings, and overnights on both weekends and weekdays.
Physical Aspects of Position (include but are not limited to) :
Constant standing and walking throughout shift
Frequent lifting and carrying up to 50 lbs
Occasional kneeling, pushing, pulling
Occasional ascending or descending ladders, stairs and ramps
Visa Requirements : Must already be legally permitted to work in Canada.