Room Attendant

Reference number: 00185
Post Date: 16 July 2014
Application Close Date: 16 July 2014
Division: Housekeeping
Position Status: Seasonal
Brief Description:

Room Attendants for Fairmont Hot Springs Resort carry out all the duties for cleaning and servicing the guest rooms to the standards of the resort and make sure all assignments are completed in a timely manner. We are currently hiring for our Spring and Summer season.

Responsibilities:
  • Clean all assigned guest rooms to the standard set by the resort.
  • Provide a daily service to specified guest rooms to the standard set by the resort.
  • Report any maintenance concerns and damages in guest rooms and public areas to the Supervisor or Manager.
  • Collect all soiled linens in the guest rooms and bring them to the sorting area in the Laundry. From time to time, responsible for the sorting of soiled linens in the Laundry Area.
  • Promptly and courteously respond to guest questions or concerns on the floor and in guest rooms.
  • Stock the Housekeeping Cart in the morning and at the end of shift.
  • Clean, organize and stock the Linen Room on a daily basis.
  • Trained to follow all annual deep clean procedures in guest rooms.
  • Return all items found in guest rooms to the Office for cataloguing. Each item is identified by date, room number and description.
  • Report any unusual incident, complaint and damages to the Manager or Supervisor.
  • Follow all departmental procedures and policies as outlined in the departmental manual.
Qualifications:
  • Ability to follow specific direction.
  • Ability to do repetitive tasks with few breaks.
  • Require to complete WHIMS training.
  • Previous experience in cleaning an asset, but not required.
Working Conditions

The nature of the position will require working outside the normal work week. This will include working weekends and statutory holidays. Daily requirements may require working overtime. Weekly schedules and regular days off may require changes due to room occupancy levels. Since there are guest rooms located in two areas outside the primary lodge, working outside is required primarily during the spring, summer and autumn and occasionally in the winter.

Physical Requirements

The position is a physically demanding job where the employee is required to be on their feet for extended periods of time, lift, push and pull heavy objects on a regular basis, stretch and bend, and do repetitive tasks with few breaks.

Direct Reports

Manager – Housekeeping

How to Apply:

Please email us your resume and cover letter if you are interested in this available position.

email: dsheedy@FHSR.com

p: 250.345.6004

f:  250.345.6616

 

Sous Chef

Reference number: 00184
Post Date: 30 September 2014
Application Close Date: 31 October 2014
Division: Food & Beverage
Position Status: Full-time
Brief Description:

Works under the direct supervision of the Executive Chef. It is expected that the Junior Sous Chef goes about in his duties in a businesslike and professional manner, extracting the utmost efficiency from the employees and maximizing products yield. He/she should be able to assume any given position in the kitchen, provide administrative assistance, and assist the Executive Chef in any manner required.

Responsibilities:
  • Makes himself aware of the mode of preparation and proper presentation of all items.
  • Works closely with the service personnel on problems relating to service.
  • Checks schedule to make sure that staff are on duty as scheduled.
  • Is acutely aware of importance of control of food in labour costs.
  • Advances his/her knowledge and abilities and shares it with his coworkers.
  • Promotes teamwork between kitchen and dining room staff.
  • Always knows, is nearly as possible, but items are within the confines of the kitchen and advises the chef regarding utilization of same.
  • Is intimately aware of the progress of all preparations.
  • Advises the chef on the progress of individual employees.
  • Participates in preparations and dish-ups as required.
  • Observes that enforces objectives, policies and procedures set by Executive Chef and Management.
  • LEARNS AS MUCH AS POSSIBLE about cost control, PURCHASING, storage, issuing and ALL FACETS of paperwork associated with proper kitchen management, always keeping in mind that he/she is training to become an Executive Chef. Junior Sous Chefs should be capable of running the kitchen during an Executive Chef's absence.
  • Is enthusiastic about all projects and provides proper training to junior employees.
  • Comply with standard procedures in assisting in supervising each station. 
  • Review requisitions, obtain supplies, and distribute in the absence of the receiver/controller.
  • During meal hours check portion sizes, methods of preparation and proper garnish.
  • Insured the foods are properly rotated and stored. Daily checking for wastage is of major importance.
  • Instruct dish washers/stewards and proper handling and cleaning of dishes and utensils.
  • Report immediately any irregularities and defects of equipment or problems regarding employees to the chef.
  • Ensure that all kitchen employees wear proper uniforms and are well groomed at all times.
  • In cooperation with the Executive Chef, a Junior Sous Chef should strive to introduce new menu items, new methods of preparation, and new ideas regarding kitchen management and efficiency.
  • Administrative competency requires moderate to well-developed computer skills. Menu design, cost control, and interdepartmental communications are all very important aspects of kitchen management.
Qualifications:
  • At least five years experience in quality cooking.
  • 18 years of age as dealing with alcohol.
  • Experience within the Food and Beverage industry.
  • Enjoys working with people.
  • Enjoys working both independently and within a team environment.
  • Banquet experience an asset.
Working Conditions

Must be able to work shift work including evenings, weekends and stat holidays.

Physical Requirements

Must be able to work long hours on their feet. Must be able to aid in convention set up, therefore must be able to haul tables and chairs (at approximately 50 lbs at one time).

Direct Reports

Executive Chef

How to Apply:

Please email us your resume and cover letter if you are interested in this available position.

email: dsheedy@FHSR.com

p: 250.345.6004

f:  250.345.6616

 

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Servers

Reference number: 00172
Post Date: 11 August 2014
Application Close Date: 31 August 2014
Division: Food & Beverage
Position Status: Seasonal
Brief Description:

To provide fast, friendly, efficient service and maintain a clean and orderly room as well as to promote Fairmont Hot Springs Resort. We're looking for servers for our Golf and Lodge Summer and Fall operations.

Responsibilities:
  • You will be issued a uniform when you are hired. You are required to be in full uniform during your entire shift unless otherwise directed.
  • To finger in on time and finger out for every shift.
  • Be prepared for work ten (10) minutes prior to shift commencement.
  • Preparation to open Restaurant (inspect area for cleanliness and maintenance problems).
  • Proper use of Restaurant equipment.
  • Knowledge of our operating system.
  • Maintain high standards of cleanliness in assigned areas and service bar.
  • Knowledge of wines and spirits.
  • Knowledge of menu items, future events and promotions.
  • Know daily specials, soup and items we are out of.
  • Keep your section clean and orderly and assist others when time permits. We are a team.
  • Ensure that tables in your section are set completely.
  • Ensure fresh coffee is available at all times.
  • Greet guests with a smile and always maintain a pleasant voice.
  • Check that your guest is satisfied and to see if they require anything else.
  • Ensure all clean up duties are completed before ending shift.
  • Report customer complaints to supervisor and handle minor customer problems.
  • Maintain good communication with staff and management.
  • Close and clean service bar in evening when Bartender and Supervisor are not present. Perform weekly cleaning duties when time permits.
  • All Wait staff must inform their supervisor or senior server when taking their break or ending their shift.
  • Report to your supervisor/manager immediately of any dangerous or unlawful actions taking place.
  • All written directives (i.e. memos) must be initialled after reading.
  • Ask questions!
Qualifications:
  • Must be 19 years of age or older.
  • Must have a high school diploma.
  • Must have the ability to work in a fast pace environment and the ability to work with all types of personalities.
  • Workable knowledge of MS Word, Excel, Publisher, Internet, and POS Systems.
Working Conditions

Must be able to work shift work including evenings, weekends and stat holidays.

Physical Requirements

Must be able to work long hours on your feet. Must be able to aid in convention set up, therefore must be able to haul tables and chairs (at approximately 50 lbs at one time).

Direct Reports

Food and Beverage Supervisor/Food and Beverage Manager, Hostess, Buser and Bartenders.

How to Apply:

Please email us your resume and cover letter if you are interested in this available position.

email: dsheedy@FHSR.com

p: 250.345.6004

f:  250.345.6616

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