Position Description:


HOURS OF SERVICE: Varies

RESPONSIBILITIES:
• Preparation of food items for service ensuring all prep lists are completed.
• Participation and organization of food item plate ups.
• Maintaining food standards through use of standardized food recipes and safe food handling practices.
• Maintain the freshest possible ingredients with proper rotation of stock
• Maintain food cost through the minimization of food waste. Assist the Sous Chefs in menu creations.
• Maintenance of a clean, organized and safe work area.
• Strive to advance his/her knowledge, skills and abilities and consistently share with others.
• Respond positively and in a timely manner to all internal and external guest requests.
• All other duties as assigned

QUALIFICATIONS:
• Minimum of 3 years experience in a similar hotel environment
• Journeymen's papers/Red Seal or equivalents preferred
• Must have good communication and interpersonal skills.
• Must be able to work flexible shifts
• Must show creativity, enthusiasm and be self-motivated.
• Ability to multi-task, work under pressure and be a team player.
• Experience in all areas of the kitchen is an asset.

PHYSICAL DEMANDS:
• Must be able to lift up to 50 pounds
• Must be able to stand for long periods of time (for up to 8 hours).
• Must be able to work in both hot (behind line) and cold (fridge/freezer) environments.

Location
  The Fairmont Palliser