Amaya Cook I

Produce all hot and cold food items for daily restaurant service and select catering functions, ensuring dishes reflect seasonal, ingredient-driven focus and Fairmont Grand Del Mar standards. Prepare and execute menu items of consistent quality following established recipes, support service across sauté, grill, pantry, and breakfast stations, and cook to order while accommodating special requests and dietary restrictions. Maintain strong understanding of seasonal menus and techniques, date and label all food per SOPs, and ensure strict adherence to food safety and sanitation standards. Prepare mise en place efficiently, portion items to maintain cost controls, monitor waste and usage, and check pars for line setup. Perform all reasonable requests as assigned, including cutting meats and vegetables, washing produce, and maintaining clean workstations. Valid Food Handler's Card required; ability to work all shifts including weekends and holidays.