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Pastry Cook - Jobs in Whistler

Fairmont
Job LocationWhistler
EducationNot Mentioned
SalaryNot Mentioned
IndustryNot Mentioned
Functional AreaNot Mentioned
Job TypePermanent

Job Description

Job DescriptionPastry CookEvery memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As a Pastry Cook, the care you devote to preparing each menu item will not go unnoticed by the guests who are fortunate enough to enjoy them! Rate of Pay:Pastry Third Cook: $19.75 per hourPastry Second Cook: $21.00 per hourPastry First Cook: $22.75 per hourWhat is in it for you:

  • Subsidized staff accommodation assistance provided for full time status employees
  • One complimentary meal per shift in our staff cafeteria
  • Employee travel program with discounts on room rates as well as on foodamp; beverage at Fairmontamp; Accor properties world-wide
  • Access to the Mountain Explorer Travel Program – exclusive room rates for colleagues, which includes 50% off all foodamp; beverage when staying at Fairmont Resorts in Banff, Lake Louiseamp; Jasper (subject to availability)
  • Comprehensive wellness platform for employee mental health and wellbeing support
  • Discounts while using our resort’s Foodamp; Beverage Outlets, Fitness Centre, and Fairmont Chateau Whistler Golf Course
  • Automatically added to our resort’s Colleague Lifestyle Program which includes access to staff activities and events
  • Opportunity to develop your talent and grow within Fairmont Chateau Whistler and over 5,000 properties with Accor
What you will be doing:
  • Prepare, cook and service all food items for a la carte and or buffet menus or individual dishes according to hotel recipes and standards
  • Organize and manage buffets and banquets, manage kitchen operations
  • Have full knowledge of all menu’s items, daily features and promotions
  • Monitor present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner
  • Ensure proper labeling, dating and storage of all items in the kitchen
  • Ensure cleanliness and maintenance of work areas, utensils, and equipment and Control waste and spoilage
  • Maintain inventory and records of food, supplies and equipment
  • Prepare dishes for customers with food allergies or intolerances and handle guest allergy concerns with appropriate care and importance by reporting to Sous Chef

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