Second Cook

Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:

Consistently offer professional, friendly and engaging service

Execute food items for a la carte and/or banquet menus according to hotel recipes and standards while assisting and overseeing production for relevant department

Ensure compliance with hotel EHC policies and hotel standards.

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

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

Handle guest allergy concerns with appropriate care and importance by reporting to Chef De Partie

Adhere to all LQA standards set up for the department

Consistently uphold a professional and well-groomed appearance in accordance with the company’s grooming policy

Follow all safety and sanitation policies when handling food and beverage

Embrace the Fairmont brand promise and luxury in your role and in all your interactions

Other duties as assigned