Cook / Commis

Fairmont Hotels & Resorts; Dallas (TX); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

Dental insurance

Vision insurance

401K Retirement Plan

Complimentary Shift Meal

Discounted hotel rates

Learning programs

Job summary

Fairmont Dallas is seeking a Cook to join our culinary team in the Arts District. In this role you will plan, prep and execute menu items for designated outlets following standard recipes and plating guides, while maintaining cleanliness and safety in all work areas.

You will collaborate with the Chef de Partie and Sous Chef, manage mise en place, monitor stock levels and respond promptly to guest requests to ensure exceptional dining experiences at our award-winning hotel.

Qualifications

• 1 year of cook experience in a hotel or restaurant.
• High school diploma or equivalent.
• Culinary training or apprenticeship.

Responsibilities

• Plan and prep menu items per standards.
• Maintain cleanliness and sanitation of work areas.
• Open shifts: set up workstation and tools.
• Monitor equipment and safety procedures.
• Respond to guest needs and requests.
• Coordinate with Chef de Partie and Sous Chef.

Skills

English communication

Teamwork

Attention to detail

Education

High school diploma

Culinary training certificate

Job description

Company Description

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

Job Description

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

• 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.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Chef de Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
• Complete opening duties:
• Set up workstation with required mis 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 Chef de Partie or Sous Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Prepare all menu items following recipes and yield guide.
• Inform the Sous Chef of any shortages before the item runs out.

Qualifications

• 1-year experience as a Cook at a Full Service Hotel or Restaurant.
• High school graduate or equivalent vocational training certificate.
• Certification of Culinary training or apprenticeship.
• Ability to communicate in English, both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Comprehend and follow recipes.
• Expand/condense recipes.

Additional Information

What’s In It For You

• Paid time off
• Medical, Dental and Vision Insurance
• 401K Retirement Plan
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academy designed to sharpen your skills.
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities