Cook (NOC 63200)
Fairmont Hot Springs Resort - 5225 Fairmont Resort Road, Fairmont Hot Springs, BC, V0B1L1
Who We Are - Fairmont Hot Springs Resort, home to Canada’s largest natural mineral hot springs, is a year-round destination nestled in the heart of the British Columbia Rocky Mountains and the stunning Columbia Valley.
Guests and day visitors can enjoy everything one of Canada’s most all-encompassing experiences has to offer including the legendary natural mineral hot springs pools, 45 holes of golf across 3 courses, a stunning RV resort and a campground, the Natural Springs Spa, our family-friendly ski area, and a variety of outdoor experiences and activities.
Our full-service destination resort promises to create memories and to connect people through the wonder of nature.
Role: You are an enthusiastic people-person, with a can-do attitude, and a desire to deliver an excellent experience for every guest who dines in our outlets. You are a clear, confident, and articulate communicator, who thrives when juggling multiples priorities. You are self-motivated and organized and take pride in paying attention to the smallest details. You take a genuine interest in people and process and strive to deliver improvements. Your experience and knowledge within a restaurant work environment make you an ideal candidate for this position.
You will embrace our Vision and Brand Promise to deliver the best Rocky Mountain experiences and memories for our guests.
· Salary: $22.50 to $23.18 / hour (depending on service, performance and experience)
· 6 vacancies
· Terms of employment: Permanent employment, Full time 30 - 40 hours / week
· Start date: As soon as possible
· Benefits: Tips. Will be eligible to participate in the Employee Assistance Program (EAP). Employees are entitled for a Fairmont Hot Springs Employee Identification Resort Sports Pass (“Sports Pass”) which includes annual golf, swim, and ski memberships for use while employed by the Company. Sport Pass entitles employees to various discounts and perks throughout the Resort and out in the community. Subsidized staff housing can also be provided for a fee. Group Insurance benefits is available for this position and premiums will be paid by the company with the exception of the Long-Term Disability premium which is paid by the employee.
Employment conditions: must be available to work in any shift including Morning, Day, Evening, Weekend and Holidays. Ability to work hours to accommodate fluctuating business needs which can include late evenings, early mornings, weekends and holidays.
Job requirements
Languages: English
Education: Education is an asset
Experience: 2 year to less than 3 years of professional cooking experience.
Credentials: Food Safe Level 1 (can be obtained and provide within 3 weeks of commencing employment
Work Conditions and Physical Capabilities: Standing for extended periods while cutting, stirring, grilling, frying and otherwise preparing food. Physically demanding, Fast-paced environment, Repetitive tasks, Attention to detail, Work under pressure, Able to safely lift up to 50lbs by carrying large sacks of flour, sugar, frozen meats, vegetables and other ingredients.
Personal Suitability: Flexibility, Judgement, effective communication skills. ability to communicate and present oneself professionally within and across all levels of the resort, Ability to work within a team and as an individual efficiently, Reliability, Initiative, Client focus, Leadership qualifies. Dependability. Organized, Ability to work within strict time deadlines.
Duties and Responsibilities:
Position Summary: A Cook produces and prepares menu items for any of our restaurants, maximizing efficiency and service, while ensuring that quality, quantity, and presentation of prepared food is completed in accordance with the facility’s high standards. You will report to the Executive Sous Chef.
Prepare dishes for customers with food allergies or intolerances.
Prepare and cook complete meals or individual dishes and foods and prepare all menu items on a made-to-order basis.
Set up whole kitchen prior to a restaurant’s opening.
Overlook and ensure that stocking of restaurant cooking areas is completed daily.
Train juniors.
Provide quality control of all food prepared.
Actively work with management in menu planning, determine size of food portions, estimate food requirements and costs, and monitor and order supplies.
Actively work with management to inspect kitchens and food service areas.
Ensure storing of raw or prepared foods and non-food supplies are done properly and ensure that handling them is performed efficiently and safely by all the junior staff.
Maintain sanitary conditions and organization in the kitchen.
Handle food in a manner that is consistent with local health department guidelines.
Minimize wastage and apply the working knowledge of standard cost controls and waste management protocols in the kitchen.
Maintain a presentable appearance to guests.
Carry out standard closing duties.
Participate and assist in cleaning and sanitizing of production equipment, work surfaces and kitchen according to cleaning schedules and procedures while operating and cleaning all the equipment and machinery in the kitchen.
Any other duties as required for the business needs.
How to apply
(Please mention the position you are applying)
By email: hr@fhsr.com