Provide support to Plant FSQA Manager regarding various FSQA initiatives to improve products and processes related to quality, food safety and consistency. Provide quality and food safety leadership to employees, specifically with training and performance assessment of Plant FSQA Technicians.
Responsibilities
Participate in the development and implementation of programs, policies, procedures and work instructions for quality and food safety assessment and improvement.
Assist in pre-operation walkthroughs as needed, checking for any problem areas or broken equipment.
Train, develop and manage Plant Quality Technicians.
Monitor and review the Plant FSQA Technicians' day to day activities and evaluate work performance.
Create work schedules and assign duties and responsibilities among Plant Technicians.
Requirements
Bachelor’s Degree with a major in chemistry, biology, microbiology or food science
Provide support to Plant FSQA Manager regarding various FSQA initiatives to improve products and processes related to quality, food safety and consistency. Provide quality and food safety leadership to employees, specifically with training and performance assessment of Plant FSQA Technicians.
Responsibilities
Participate in the development and implementation of programs, policies, procedures and work instructions for quality and food safety assessment and improvement.
Assist in pre-operation walkthroughs as needed, checking for any problem areas or broken equipment.
Train, develop and manage Plant Quality Technicians.
Monitor and review the Plant FSQA Technicians' day to day activities and evaluate work performance.
Create work schedules and assign duties and responsibilities among Plant Technicians.
Requirements
Bachelor’s Degree with a major in chemistry, biology, microbiology or food science preferred
A passionate, reliable, and team-first Cook to join the culinary team at the Marriott Colorado Springs, responsible for preparing all food items based on standardized recipes across Restaurant, Dining Outlet, Room Service, Employee Cafeteria, and Banquet operations.
Compensation
$19.00 - $21.00
Responsibilities
Preparing all food items based on standardized recipes for the restaurant, dining outlets, room service, employee cafeteria, and banquets
Maintaining, setting up, and executing food production and quality control for all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared across broiler, saute, grill, and other assigned stations
Completing all necessary food and station preparations prior to the opening of the restaurant and dining outlets
Maintaining post on the kitchen line during operating hours, preparing food to order
Preparing and displaying buffet food items according to Pyramid Global Hospitality and Marriott standards
Requirements
High school diploma or equivalent
Nice to have: Previous experience in a hotel, restaurant, or commercial kitchen environment
Room Service Attendant responsible for delivering food and beverages to guest rooms, setting up in-room dining, handling transactions, and maintaining cleanliness and presentation in a hotel setting.
Responsibilities
Deliver food and beverages to guest rooms promptly and professionally
Set up in-room dining according to hotel standards and guest requests
Confirm orders are complete, accurate, and properly presented before delivery
Provide friendly, attentive service throughout the guest experience
Communicate with the kitchen and Front Office regarding guest requests or special orders
Requirements
Nice to have: Previous hotel, restaurant, room service, or food service experience
Independently preparing meals and managing food production to support the Sous or Executive Chef in maintaining high quality of food and safety standards for residents.
Responsibilities
Prepare and cook a variety of meals for residents with attention to quality and presentation
Alter or adapt recipes to accommodate special dining needs of residents or to improve recipes
Ensure attractive presentation of food on the plate before serving
Identify food and supplies needed for the next week’s menus and report to the supervisor
Participate in new menu and special menu planning
Requirements
Must be at least 18 years of age
Nice to have: ServeSafe or equivalent certification
Exclusive Employee and Friends & Family Discounts at Fairmont Empress Hotel
Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler
Complimentary meal during your shift through our Colleague Dining Program
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