Cook

Company Description

Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach's only luxury hotel, restoring one of California's most storied properties to its original grandeur.

It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open‑air rooftop lounge with views of the Pacific; a blissful two‑story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team.

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Review the daily production sheets with the Sous Chef.
• Responsible for the day‑to‑day operations of their station
• Liaise with Front of House Managers as needed
• Have full knowledge of all menu items, daily features and promotions
• Keep overproduction and food waste to a minimum, ensure proper rotation, labeling, and storing of food in order to reduce food cost expense
• Ensure storeroom requisitions are accurate
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Ensure 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
• 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
• Prepares lists of food products required for station for Sous Chef order and approval
• Ensure a clean and safe working environment, and actively participate in health and safety initiatives.
• Prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards.
• Practice safety and sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures.
• Cook orders as requested, including special requests.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Properly portion all items on assigned station.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out‑of‑stock items or possible shortages.
• Assist in prep work of vegetables and condiments as required for the next shift.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Duties may include different kitchen prep work, garde‑manger, line, butcher, fish preparation, soups, hot side, cold side, banquets, colleague dining room, pastry, etc.
• Complete opening duties:
  • Set up workstation with required mise en place, tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Supervisor of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
• Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guides.
• Inform the Sous Chef of any shortages before the item runs out.
• Inform F&B…