Cook II

Responsibilities

• Produce a variety of foods with an emphasis on fresh, appealing presentation
• Perform basic prep work including saute, grill, roasting, and carving meats
• Execute butchery, sauce making, and garde manger tasks
• Prepare and service food items for a la carte and buffet menus according to hotel standards
• Maintain a clean and organized work area, including utensils and equipment
• Follow all safety, sanitation, and kitchen policies and procedures
• Manage product rotation in chillers to minimize wastage and spoilage

Requirements

• Prior professional kitchen experience in a practical environment
• Proper and current certification or licenses as mandated by the state of California
• Knowledge of butchery and sauce making
• Ability to work a flexible schedule, including weekends and holidays
• Strong interpersonal skills and a guest-service orientation

Benefits

• Employee benefit card offering discounted rates in Accor properties worldwide
• Access to learning programs through Accor Academies
• Opportunities for career development and growth within the company
• Competitive and flexible health care benefit plans
• Vacation benefits available after 90 days

About the Company

Accor is a worldwide leader in hospitality, welcoming individuals to find a brand that matches their personality. At Fairmont Sonoma Mission Inn & Spa, we work as one big team to welcome, connect, and serve others in the heart of Wine Country.