Junior Chef de Cuisine, Limewood Bar & Restaurant

Fairmont Hotels & Resorts


Primary Location

United States-Berkeley-Claremont Club & Spa - A Fairmont Hotel

Employee Status




Jr. Chef De Cuisine, Limewood Bar & Restaurant

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. Your passion for managing food preparation as Chef de Cuisine will inspire your team to create truly spectacular fare. 


Hotel Overview: 

Born of a golden era, the history of the Claremont dates back to the early days of the Gold Rush, when a Kansas farmer by the name of Bill Thornburg "struck it rich".  The Claremont boasts an award winning Spa & the Club at the Claremont.


Summary of Responsibilities:
Reporting to the Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following:

  • Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued

  • Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches

  • Resolve Guest problems and never say “no” without offering an alternative. OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact

  • Be an ambassador for the Brand, Hotel, Community and Colleagues

  • Be guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & Excellence

  • Be aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered to

  • Follow and deliver all Leading Quality Assurance Standards for your position while supporting the FOH manager

  • Conduct daily Shift Briefings to Colleagues to share information regarding reservations, house counts, special menus, VIP’s, service standards

  • Actively share ideas, opinions and suggestions in daily shift briefings

  • Assist in the development of new menu items in Brasserie Lounge, Lunch and Dinner menus, Lite Bites, Special Brasserie Events and festive seasonal menu ideas, offerings and displays

  • Ensure a safe, clean hotel at all times and take ownership for your area

  • Adhere to grooming policies to ensure a professional appearance is always maintained

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and Leaders

  • Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards

  • Ensure all kitchen Colleagues are aware of standards and expectations

  • Adhere to payroll costs and productivity within budgeted guidelines

  • Provide extensive hands on training for all new and transferred colleagues

  • Ensure the Cleanliness and maintenance of all work areas, utensils & equipment

  • Follow kitchen policies, procedures and service standards

  • Follow all safety and Sanitation policies when handling food and beverage

  • Liaise daily with Sous Chefs to keep open lines of communication regarding guest feedback

  • Continually strive to improve food preparation and presentations

  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage

  • Have full knowledge of all menu items, daily features and promotions

  • Maintain labor cost through productive use of labor tracking tools and ensuring that resources are properly allocated to support business levels

  • Works closely with Sous Chefs and Cooks in menu creation and overalguest experience improvement efforts

  • Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
  • Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleague
  • Assume supervisory responsibilities during the absence of the Chef de Cuisine  
  • Other duties as assigned



  • 2-3 years previous Sous Chef experience in a free standing widely recognized restaurant/group
  • Free Standing Fine dining/Upscale Dining an asset
  • Journeyman’s papers or international equivalent required
  • Diploma/Certification in a Culinary discipline an asset

  • Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals

  • Enthusiastic with an outgoing personality who is very guest driven

  • Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends

  • Experienced in organic farming and products and asset

  • Confident and poised while creating a guest dining experience catered to their individual desires

  • The successful Candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement from the colleagues for our guests

  • Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today’s Bay area guest

  • Computer literate in Microsoft Windows such as Word and Excel applications

  • Strong interpersonal and problem solving abilities

  • Update menu recipe cards and menu planning for promotions

  • Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by leading and practicing the same at all times

  • Responsible for proper efficiency and profitable functioning of the Brasserie.

  • Manage and enhance Colleague performance through training, coaching, counselling or corrective action as required

  • Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service

  • Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area

  • Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs

  • Highly responsible & reliable

  • Ability to work well under pressure in a fast paced environment

  • Firm understanding of F&B P&L statement

  • Ability to work cohesively as part of a team

  • Ability to focus attention on guest needs, remaining calm and courteous at all times

  • Must be able to work flexible shifts

  • Successful completion of Fairmont Training programs or equivalents such as train the Trainer, F&B Essential managers, Leadership promise

  • Current First Aid and Serve Safe training an asset

Physical Aspects of Position (include but are not limited to): 

  • Constant standing and walking throughout shift, must be able to stand for long periods of time (for up to 8 hours) 

  • Frequent lifting and carrying up to 50 lbs

  • Occasional kneeling, pushing, pulling, lifting

  • Occasional ascending or descending ladders, stairs and ramps


Visa Requirements: 

Must have proof of eligibility to work in the United States.
All Candidates must be in possession of identification proving authorization to work in the United States as defined in the Immigration Reform and Control Act of 1986 (IRCA).
This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.
The Claremont Hotel Club and Spa is an Equal Opportunity Employer.


APPLY TODAY: Whether you’re launching your career or seeking meaningful employment, we invite you to visit http://www.fairmontcareers.com/ to learn more about Fairmont Hotels & Resorts—and the extraordinary opportunities that exist!

At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That’s why you'll find exceptional work opportunities—throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific—as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London’s The Savoy, New York’s The Plaza, and Shanghai’s Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!



Job Level

Management / Supervisory




Rotating / Shift Work



Closing Date

09.Feb.2018, 4:59:00 AM

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Confirmed 14 hours ago. Posted 30+ days ago.

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