Banquet Cook II

About Fairmont Grand Del Mar

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in the charm of Los Peñasquitos Canyon, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison.

Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego.

We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Banquet Cook ll.

Responsibilities

To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications. This person maintains control charts of all food items produced and maintains a high degree of cleanliness throughout cooking area.

• Prepare food of consistent quality following Fairmont Grand Del Mar standards.
• Date all food containers and rotate per Standard Operating Procedures (SOP).
• Practice safety standards at all times.
• Cook orders as requested, including special requests.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Practice sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures.
• Properly portion all items on assigned station.
• Control food waste, loss and usage per SOP.  Assist in setting up plans and actions to correct any food cost problems.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of-stock items or possible shortages.  Assist in keeping buffet stocked.
• Assist in prep work of vegetables and condiments as required for the next shift.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Each associate is expected to carry out, within their capabilities, all reasonable requests by management.