Banquet Lead Cook

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Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.

Fairmont Sonoma Mission Inn & Spa is an elegant Spanish mission-style resort renowned for its historic charm, naturally heated geothermal mineral springs, and world-class spa experiences in the heart of California's Wine Country. Blending timeless luxury with authentic Sonoma hospitality, we make special happen for our guests while fostering a workplace where colleagues are empowered to grow, collaborate, and build rewarding careers in luxury hospitality.

At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner Assess First prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.

What you will be doing: Other duties may be assigned.

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment, use equipment and tools only as intended, properly and safety
• Maintain knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Sous Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance
• Opening shift:
  Turn on specified equipment and unlocks secured areas
• Set up workstations with required mis en place, tools, equipment, and supplies according to standards
• Inspect the cleanliness and working conditions of all tools, equipment and supplies
• Ensure everything complies with standards
• Check product list
• Establish priority items for the day
• Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks
• Transport supplies from the storeroom and stock to designated areas.
• Start prep work on items needed for the day
• Prepare all prep items following recipes and yield guides, according to department standards
• Inform F&B service staff of 86’d items and amounts of available menu items throughout the meal period
• Communicate any assistance needed during busy periods to thee Sous Chef to ensure optimum service to the guests
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Minimize waste and maintain controls to attain forecasted food costs
• Direct and assist Stewards in order to make cleanup a more efficient process
• Breakdown workstation and complete closing duties according to department standards:
  • • Return all food to proper storage areas
    • Rotate all return product
    • Wrap, cover, label, and date all items being put away
    • Straighten up and organize all storage areas
    • Clean up and wipe down food prep areas, reach is, walk-ins, and shelves
    • Return all unused and clean equipment to the specified locations.
    • Restock items that were depleted during the shift
• Review status of work and follow up actions required with the Sous Chef before leaving

SUPERVISORY RESPONSIBILITES

• Direct and assist

Your experience and skills include:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are…