Banquets Commis (Prep Cook)

Job Description You represent Fairmont Century Plaza with enthusiasm and pride, providing exceptional service and attention for each guest you encounter. You are energetic and confident, and will encourage your teammates to achieve and be positive while being entrusted with the responsibility of ensuring the best possible experience for your guests at all times in a friendly, courteous, helpful, timely and professional manner. As a Banquet Commis, you will be at the forefront of our guests’ culinary experience. Our chefs are passionate about developing innovative, focused, and thoughtful individuals that will use a guest‑focused approach in all applications of their job functions, from planning service during pre‑shift meetings and accommodating spur‑of‑the‑moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas. Together, we shape an environment that cultivates talent and growth. Our culture distinguishes the quality of our services and offerings in the world’s ever‑changing hospitality landscape. We pledge to be an inspiration to others, in our drive to being the best versions of ourselves in everything we do. Your dynamic attention to detail, focus, and enthusiasm will make our guests feel unique and valued. Responsibilities Consistently offer professional, friendly and engaging service. Prepare quality food for guests and high‑profile events. Actively share ideas, opinions and suggestions to improve the environment and menus. Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards. Communicate effectively with the rest of the team and thrive for guest feedback. Provide training and development for culinary team members. Maintain and strictly abide by state, hotel and departmental requirements for safety, sanitation and health regulations. Maintain and strictly abide by cleanliness standards set forth by the Culinary Training Manual and Culture. Maintain and strictly abide by personal hygiene, appearance, and professionalism standards set forth by the Culinary Training Manual and Culture. Maintain complete knowledge of correct maintenance, cleanliness and use of equipment, and use equipment and tools only as intended: properly and safely. Report safety hazards and equipment malfunctions to supervisors. Maintain knowledge of and comply with Food and Beverage quality standards set forth by the Culinary Training Manual, Forbes and LQA standards. Maintain knowledge of and comply with all departmental/hotel policies and procedures. Arrive in the kitchen at the start of shift prepared for work: clocked in on time, well‑groomed, in uniform, and with a tool kit. Meet with chefs team at daily line‑up to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Complete opening duties as specified in opening duty checklist provided for respective kitchen/station. Prepare all food items following recipes and yield guides, according to department standards or otherwise specified by a chef. Execute service in an efficient and accurate manner and with a sense of urgency. Communicate any assistance needed at any time to the chefs team to ensure optimum service to the guests. Maintain proper storage procedures as specified by health department and hotel requirements. Minimize waste and maintain controls as directed by departmental standards. Assist stewards to make cleanup a more efficient process. Maintain order and cleanliness of work areas: sweep, mop, and scrub periodically with the stewarding team, clean spills immediately, and ensure kitchens are always inspection‑ready. Complete closing duties as specified in closing duties checklist provided for respective kitchen/station. Review prep lists, items to be ordered, station cleanliness (including refrigeration/dry storage) or any other duties outlined by the closing checklist with a chef before leaving for the day. Carry out all duties while prioritizing guests at all times. Other duties as assigned. Benefits Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe. Learning programs through our Academies to promote growth and development so you can perform at your full potential. Opportunity to develop talent and grow within your property and across the world. Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH. Hourly Rate: $34.00 (Break‑In Rate applicable for new hires as per CBA). Schedule based on seniority and business needs. Qualifications High school diploma or equivalent training certification. Food handling/sanitation certification. Ability to work well under pressure in a fast‑paced environment. Ability to work cohesively and collectively as part of a team. Previous cook experience required. Knowledge in garde manger and savory kitchen prep. Ability to work in big quantities and batches. Ability to perform job specifications with attention to detail, speed, and accuracy. Ability to prioritize, organize, and follow through. Ability to operate, clean and maintain all equipment. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to perform job functions with minimal supervision. Ability to work cohesively with co‑workers as part of a team. Ability to use all senses to ensure quality standards are met. Knowledge requirements as outlined in the Culinary Training Manual. Cleanliness and sanitation practices. Additional Information Fairmont Century Plaza is an Equal Opportunity Employer EEO M/F/V/D. Visa Requirements: Must provide proof of current eligibility to be employed in the United States of America. #J-18808-Ljbffr