Cook I

Fairmont Hotels & Resorts; Santa Monica (CA); On-site; USD 39,000 - 48,000; Full time

Benefits offered by this job

Employee benefit card offering-discc.

Learning programs through Accor Academ

CSR activities

Career development opportunities—prom.

Pay Rate Range: $28.15-$35.19 USD per

Job summary

Fairmont Miramar Hotel & Bungalows in Santa Monica, CA seeks a dedicated kitchen professional to join our culinary team. You will work across hot and cold stations, handle prep, plating, and line service, while adhering to rigorous safety and sanitation standards.

The role requires flexibility, teamwork, and precise execution of recipes. Compensation includes an hourly gross wage with opportunities to grow through the Accor network.

Qualifications

• Attention to detail, speed, and accuracy.
• Ability to organize, prioritize, and follow through on assigned tasks.
• Operate, maintain, and clean all required kitchen equipment safely and properly.
• Ability to understand, execute, and adjust recipes, including scaling up or down as needed.
• Ability to work independently with minimal supervision.
• Ability to work effectively and collaboratively as part of a team.
• Ability to consistently use sensory awareness to ensure food quality and safety standards.
• California Food Handler Card required.

Responsibilities

• Arrive at scheduled shift time with kitchen tools ready and in proper grooming.
• Attend line-up meetings to review par levels, demands, updates, and performance info.
• Maintain safety, sanitation, and health code compliance.
• Maintain personal hygiene and professional appearance per hotel policies.
• Follow Food and Beverage quality standards set by Culinary Leadership, Forbes, and LQA.
• Report hazards or equipment issues promptly to leadership.
• Complete opening and closing duties per station/chef checklists.
• Prepare all food per recipes and standards or as directed by a chef.
• Work across hot and cold stations as required.
• Assist with hot line service and prep tasks as needed.
• Perform occasional butchering, fish cutting, and portioning duties.
• Ensure proper plating and presentation per chef specs.
• Review prep lists daily and communicate additional needs.
• Maintain inventory and organize workstation and FIFO storage.
• Assist with station cleanliness and support sanitation processes.
• Maintain clean, organized, inspection-ready areas.
• Coordinate with Chef team for staffing needs to ensure guest service.

Skills

Knife skills

Garde manger

Sanitation standards

Multilingual communication

Math calculations

High pressure tolerance

Full 8-hour shift

Physical stamina

Job description

Company Description

Situated atop the scenic bluffs overlooking Santa Monica Beach, Fairmont Miramar Hotel & Bungalows is just a stone's throw away from some of Southern California’s best attractions including Santa Monica Pier and its historic carousel as well as Third Street Promenade -- famous for its fine restaurants, live entertainment, movie theatres, shopping, local artists' scene and a weekly farmer’s market.

Situated atop the scenic bluffs overlooking Santa Monica Beach, Fairmont Miramar Hotel & Bungalows is just a stone's throw away from some of Southern California’s best attractions including Santa Monica Pier and its historic carousel as well as Third Street Promenade -- famous for its fine restaurants, live entertainment, movie theatres, shopping, local artists' scene and a weekly farmer’s market.

What is in it for you

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities. The sky is your limit
• Pay Rate Range: $28.15-$35.19 USD Gross per hour.

Job Description

• Arrive at your scheduled shift time, prepared to work with the required kitchen tools, and in compliance with company grooming and appearance standards.
• Attend line-up meetings with culinary leadership to review par levels, business demands, operational updates, and other information relevant to job performance.
• Maintain and follow all state, hotel, and departmental safety, sanitation, and health code regulations and requirements.
• Maintain proper daily personal hygiene, professional appearance, and workplace standards in accordance with culinary leadership and hotel policies.
• Maintain knowledge and compliance with Food and Beverage quality standards established by Culinary Leadership, Forbes, and LQA guidelines.
• Maintain complete knowledge of proper equipment use, maintenance, and sanitation, ensuring all tools are used safely and as intended.
• Report any safety hazards, maintenance concerns, or equipment malfunctions promptly to appropriate leadership.
• Complete opening and closing duties according to checklists provided by station, kitchen, or outlet leadership.
• Prepare all food items according to recipes, yield guides, and department standards, or as directed by a chef.
• Work across both hot and cold stations as required.
• Assist with hot line service and prep tasks as needed or requested.
• Perform occasional butchering, fish cutting, and portioning duties.
• Execute proper plating and presentation of dishes in accordance with chef specifications, ensuring consistency and quality.
• Review prep lists daily and communicate additional prep needs to leadership.
• Maintain daily inventory of workstation supplies and ensure all areas remain organized, labeled, and compliant with FIFO procedures.
• Assist with minor prep tasks related to assigned stations and communicate par levels for designated work areas.
• Perform service duties in an efficient, accurate, and timely manner with a strong sense of urgency.
• Communicate any operational or staffing support needs to the Chef team to ensure optimal guest service.
• Follow proper food storage procedures in compliance with Health Department and hotel requirements.
• Minimize waste and maintain established par levels according to outlet standards.
• Assist stewards as needed to support efficient cleaning and sanitation processes.
• Maintain clean, organized, and inspection-ready work areas by regularly wiping, sanitizing, and scrubbing surfaces.
• Complete closing duties according to station, kitchen, or outlet checklists.
• Review prep lists, ordering needs, and station cleanliness (including refrigeration and dry storage areas) with a Chef or leader before leaving at the end of the shift.

Qualifications

To perform this job successfully, the individual must be able to carry out each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

• Ability to perform job duties with attention to detail, speed, and accuracy.
• Ability to organize, prioritize, and follow through on assigned tasks and responsibilities.
• Ability to operate, maintain, and clean all required kitchen equipment safely and properly.
• Ability to understand, execute, and appropriately adjust recipes, including scaling up or down as needed.
• Ability to work independently with minimal supervision.
• Ability to work effectively and collaboratively as part of a team.
• Ability to consistently use sensory awareness (sight, smell, taste, touch, and hearing) to ensure food quality and safety standards are met.
• Current and valid California Food Handler Card required.

Skills

Candidates must demonstrate the following skills and abilities to maintain kitchen standards and support an elevated guest experience:

• Basic knife skills, including vegetable preparation and limited butchery.
• Basic knowledge of garde manger, vegetable cookery, egg cookery, and charcuterie.
• Basic understanding of cleanliness, sanitation, and FIFO (First In, First Out) procedures.
• Ability to communicate effectively in a multilingual (English and Spanish-influenced) work environment.
• Ability to perform basic mathematical calculations related to kitchen operations.
• Ability to scale and condense recipes as needed.
• Ability to remain calm under pressure, think clearly, exercise sound judgment, and demonstrate effective problem-solving skills.
• Ability to work a full 8-hour shift.
• Ability to lift up to 50 pounds.
• Ability to stand continuously throughout the scheduled shift.
• Frequent bending, stooping, reaching, and twisting.
• Occasional lifting and carrying of products and job-related equipment.
• Ability to push, pull, and reach overhead to move or handle products.
• Ability to perform repetitive cutting motions for extended periods.

Additional Information

All your information will be kept confidential according to EEO guidelines.

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