Fairmont Jasper Park Lodge - recruiting web site

POSITION:                           General Cook
DEPARTMENT:                    Kitchen
STATUS:                               Permanent

RESPONSIBILITIES:

Ensuring the cleanliness of the work area
Ensuring all assigned duties have been completed
Responsible for daily mise en place for assigned kitchen area
Responsible for controlling waste and spoilage in the assigned department
Maintain health and safety standards
Work closely with the Chef de Partie
Other duties as assigned

QUALIFICATIONS:

Previous cooking experience an asset
Self motivated
Able to take initiative
Creative
Able to work in a fast-paced environment
Responsible and dependable

PHYSICAL DEMANDS:
Sitting: 0-2 hrs/day; Walking: 0-2 hrs/day; Standing: 6-8 hrs/day; Bending/Reaching: 0-2 hrs/day; Pushing/Pulling: 0-2 hrs/day; Physical Effort: Does not lift weights over 50lbs; Visual Effort: 0-2 hrs/day; Environmental Stress: High, works mainly inside, however outside work may be required.

POSITION:                                     FIRST COOK
DEPARTMENT:                              Kitchen
STATUS OF POSITION:                 Permanent


RESPONSIBILITIES:

Reports to the Chef de Partie in their assigned work area
Ensuring preparation of all pertinent food items for work station and able to maintain the departments level of production and guest expectations in the absence of the Chef de Partie
Ensuring that all guest expectations are met or exceeded and that levels of productivity are maintained or enhanced
Monitoring present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner
Ensuring that Food Safe standards are in place & upheld
Maintaining a clean and safe work environment
Progressive training of all cooks in their area

QUALIFICATIONS:

3‑5 years of experience in a quality establishment
Must be capable of making decisions and supervising other staff
Journeyman red seal an asset

POSITION:                                      SECOND COOK
DEPARTMENT:                               Kitchen
STATUS OF POSITION:                  Permanent

RESPONSIBILITIES:

Ensuring the cleanliness of the work area
Preparation of all food items pertaining to specific station done in a timely manner
Ensure levels of production and guest expectations are met or exceeded
Make decisions in aid of superior guest service and enhanced team production
Control waste and spoilage in the assigned department
Maintain health and safety standards

QUALIFICATIONS:

2 - 3 years kitchen experience in a reputable establishment
Must be responsible and able to perform with minimal supervision in a fast paced high-energy environment
Self motivated and have initiative

PHYSICAL DEMANDS:

Sitting - 0-2 hrs/day; Walking - 0-2 hrs/day; Standing - 6-8 hrs/day; Bending/Reaching - 0-2 hrs/day; Pushing/Pulling - 0-2 hrs/day; Physical Effort - Does not lift weights over 50lbs; Visual Effort - 0-2 hrs/day; Environmental Stress - High - works mainly inside, however outside work may be required

POSITION:                                        SOUS CHEF
DEPARTMENT:                                   Kitchen
STATUS:                                             Permanent

RESPONSIBILITIES:
Reporting to the Executive Chef, the Sous Chef will be responsible for the following:

Maintaining the highest Culinary standards as determined by the Executive Chef and the guests of the Jasper Park Lodge

Maintaining the highest level of culinary standards through creative, personalized menu development
Must stay abreast of restaurant trends to ensure that culinary offerings are reflective of industry trends
Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests satisfaction

Uphold a safe working environment by ensuring all colleagues work safely
Promote professional work habits by encouraging colleagues to act with integrity and recognize this trait in others and reward them appropriately (Bravograms, verbal recognition)
Maintain on going training and development of colleagues, conduct Colleague Performance Reviews and follow up in a timely manner
May be responsible for kitchen operation in absence of Executive Chef and Executive Sous Chef
Prepare food requisitions in a timely manner & ensure that food order items required for department are communicated to the Executive Chef
Able to work with & manage a diversified group of colleagues, through setting expectations & proper follow up

QUALIFICATIONS:

The successful candidate will be a highly energetic individual who is excited about the challenges that a large and very versatile resort demands on a day to day basis
Minimum of 7 years well rounded experience in all areas of the culinary field
Valid trade qualifications required
Must be capable of dealing with several food and beverage operations and catering venues at one time
Tenure at Sous Chef level is preferred

PHYSICAL DEMANDS:
Sitting: 0-2 hrs/day; Walking: 0-2 hrs/day; Standing: 6-8 hrs/day; Bending/Reaching: 0-2 hrs/day; Pushing/Pulling: 0-2 hrs/day; Physical Effort: May lift weights over 50lbs; Visual Effort: 0-2 hrs/day; Environmental Stress: High, works mainly inside, however outside work may be required.

POSITION:                      Chef de Partie
DEPARTMENT:               Kitchen
STATUS:                         Permanent

RESPONSIBILITIES:
Reporting directly to the Sous Chef, the successful candidates will be responsible for:

Leading a team to produce the highest quality of food preparation and presentation
Maintaining a working environment where creativity, continuous improvement, and constructive criticism are the standard
Seeking opportunities to increase food revenue and decrease kitchen expense and maximize departmental productivity without compromising our guests satisfaction
Promoting professional work habits and encourages staff to act with integrity and recognize this trait in others and reward them appropriately (Bravograms and verbal recognition)
Playing a key role in the menu development team
Maintaining health and safety standards
Educating and training of employees in kitchen

QUALIFICATIONS:

The successful candidate will be a highly energetic individual who is excited about the challenges that a large and very versatile resort demands on a day to day basis
Must have valid Journeymans’ papers or equivalent
Minimum 4 years' well rounded experience in a hotel or restaurant
Must be innovative, detail oriented and quality driven
Creative, energetic, with good interpersonal and communication skills