Every 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 Private Dining Station Cook, the care you devote to food and workspace preparation will result in the creation of truly spectacular fare local and seasonal fare. Summary of Responsibilities:  Reporting to the Executive Chef, Executive Sous Chefs & Sous Chefs; responsibilities and essential job functions include but are not limited to the following:   Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.  Assist in the preparation and service of all food items for Garde Manger preparation area. Actively share ideas, opinions and suggestions in daily shift briefings  Maintain proper rotation of product in all chillers to minimize waste/spoilage  Ensure storeroom requisitions are accurate   Ensure the cleanliness and maintenance of all work areas, utensils, and equipment  Have full knowledge of all menu items, daily features and promotions  Follow kitchen policies, procedures and service standards  Follow all safety and sanitation policies when handling food and beverage  Other duties as assigned Pay Rate: $36.94/hourly 
