This employer is willing to help successful applicants obtain a work permit.
Education: Secondary level education is required + 2 years culinary degree from a formal culinary institution is required. Leadership training is required. Good writing, reading, listening and computation skills are necessary. Possess certification in all aspects of food handling. Kitchen terminology required. Perform mathematical calculation, but not limited to conversion of recipes, inventories etc.
Experience: Advanced culinary and artistic skills, cooking methods, knowledge of different kitchen departments and product identification. Extensive knowledge & experience in all areas of the kitchen in upscale hotels (4 to 5 diamonds). Able to plan, coordinate and execute high business levels. Must be able to relieve any sous-chefs and deputize for the executive chef.
MAJOR RESPONSIBILITIES Know, learn and follow all of the Fairmont Hotel & resort policies and procedures pertaining to work area and the hotel. Have a full understanding of the hotel & department key objectives Be a true team leader by example, continually emphasizing day-to-day communication and commitment to our guests and colleagues. Need to have enough flexibility to respond to any calls from hotel, any days, any hour. Deputize for the Executive Chef Oversees and organizes all banquet operations Responsible for the training of all kitchen personnel Assist executive chef develop menus
Communication Conduct daily briefings with the culinary team Assist executive chef conducting monthly communication departmental meeting. Attend Daily b.e.o Meetings to verify functions, buffet layouts (where applicable) and obtain guarantee counts and sets.
Managing Performance Keep performance log up to date Assess performance of the team and conduct reviews with colleagues Record attendance and punctuality.
Managing costs Process weekly order fro banquet production Sign off all requisitions of food products Keep food and labor cost on line. Schedules staff according to business needs
Sanitation and Health& Safety Maintain a safe and sanitary working environment. Possess current certification in all aspects of sanitation. Must check the maintenance of kitchen equipment and report any damages to the Maintenance immediately. Assist in conducting monthly self-audit (sanitation)
Operation Management Write and Review all production charts on a daily basis. Oversees and organize directly the banquet production Coordinate timing for banquet firing /plate-ups Oversee and assist with the preparation of food and co-ordinates all departments, i.e. Garde Manger, etc. Taste all soups, sauces, vegetables, etc. prior to service / functions to ensure consistency. Ensure that all food products are served according to the highest standards and in timely manner. Ensure consistency and portion size of all food items. Any other reasonable requests made by Management.
MEASUREMENTS Health and safety Audits & Accident reports Sanitation reports - Audits Food Cost Productivity / labor cost Guest satisfaction- JD Power ratings
FIG is located on iconic Wilshire Blvd just across from the Pacific Ocean in Santa Monica's North Bay District. Chef Ray Garcia gathers much of his inspiration for the restaurant's ever changing menu from the renowned Santa Monica Farmers' Market located just blocks away. He also works closely with foragers who travel up and down the coast in search of the finest of the season. The techniques used to prepare FIG's signature dishes are simple and straightforward, focusing on the ingredient's pure flavors. FIG Restaurant was awarded with a 2.5 stars by LA Times food critic Irene Verbela. FIG Restaurant has been accredited with being one of the top 50 restaurants in LA by Angeleno Magazine's Brad Johnson. Chef Ray Garcia and FIG Restaurant Santa Monica have been invited to prepare a dinner at the prestigous James Beard House in NYC in April 2010. FIG is a locals' restaurant, the heart of the Santa Monica community.