Second Cook

Why work for Fairmont? 

A Rich History – Join a storied tradition at Fairmont Royal York, where nearly a century of luxurious hospitality and exceptional service have made us a Toronto landmark.

A Culture of Excellence – Be part of a dedicated team committed to delivering unparalleled guest experiences and maintaining the highest standards of service.

Grow, Learn and Enjoy! – Benefit from comprehensive training programs, mentorship, and a supportive work environment that empowers you to reach your full potential.

New Energy for A Storied Landmark – As the world and Toronto move toward a more sustainable future, our landmark hotel is in a stunning transformation for the zero-carbon century ahead.

About the Application Process: 

At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence. 

What you will be doing to Create the Essential Toronto Experience:

• Maintain the highest standards of food quality and presentation in workstation as directed by the Chef de Partie/Sous Chef on duty.  Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.
• Prepares the necessary food items as directed by the Chef de Partie/Sous Chef, in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeps workstation clean & organized including fridge/freezers, countertops, range tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
• Operate all kitchen equipment and conduct themselves with safety in mind at all times.
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely manner.
• Complete other job-related duties as assigned by your supervisor.