First Cook, Banquets

Company Description Sheraton Suites Calgary Eau Claire is a uniquely managed Fairmont property within Accor; operating as a franchised Marriott property.

Company Description Sheraton Suites Calgary Eau Claire is Calgary’s all-suite urban retreat between downtown city life and the scenic Bow River. Designed for those in pursuit of adventure, joy and relaxation, our downtown located hotel is nestled between the urban vibes of a bustling city and the peaceful tranquillity of the Bow River and Prince's Island Park. Discover adventures from the heights of the Calgary Tower for enchanting city views to river floating down the Canadian Rockies glacier fed Bow River. Experience the many sides of our beautiful city at Sheraton Suites Calgary Eau Claire.

About The Application Process At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.

Job Description We invite you to join the world of hospitality at Sheraton Suites Calgary Eau Claire as our new First Cook, Banquets. The First Cook, Banquets plays a key role in supporting pastry and bakery operations by preparing baked goods, desserts, and pastry items while maintaining consistency, presentation, and production standards.

Key Responsibilities Pastry and Bakery Production

Prepare and produce a variety of pastries, desserts, baked goods, breads, and other pastry items according to hotel recipes and established standards.

Complete daily mise en place and production requirements for pastry and bakery operations.

Accurately measure and prepare ingredients using established recipes, techniques, and production methods.

Prepare creams, custards, fillings, sauces, mousses, batters, doughs, and other pastry components as required.

Execute pastry items with consistent quality, portioning, texture, flavour, and presentation.

Assist with the preparation and finishing of plated desserts, buffet desserts, amenities, and other food service requirements.

Maintain knowledge of all pastry menu items, recipes, ingredients, preparation methods, and allergen considerations.

Monitor product quality throughout production and service and communicate any concerns to the culinary leadership team.

Kitchen Operations

Organize and maintain an efficient pastry workstation to support daily production and service requirements.

Ensure proper rotation, labelling, storage, and handling of ingredients and finished products to minimize waste and spoilage.

Follow established production schedules and prioritize tasks according to service requirements and departmental timelines.

Assist with inventory management by communicating product shortages, quality concerns, and production requirements to culinary leadership.

Ensure proper use, cleaning, and maintenance of pastry equipment, utensils, and work areas.

Support opening and closing procedures for the pastry department.

Maintain a clean, organized, and professional pastry production environment throughout the shift.

Quality and Presentation

Ensure all pastry and bakery products meet established standards for quality, consistency, portioning, and presentation.

Pay close attention to detail when finishing, decorating, plating, and presenting pastry items.

Follow standardized recipes and production methods while maintaining consistency across all products.

Apply proper temperature control, chilling, baking, cooling, and storage techniques to maintain product quality and food safety.

Minimize product waste through accurate preparation, proper portioning, and effective use of ingredients.

Assist with the development and execution of seasonal, specialty, and promotional pastry items as required.

Team Collaboration

Work collaboratively with the team to ensure smooth and efficient department operations.

Actively share ideas, opinions, and suggestions during daily shift briefings and production discussions.

Communicate effectively with culinary leadership regarding production timelines, product availability, quality concerns, and service requirements.

Safety & Compliance

Follow all kitchen policies, procedures, and service standards.

Follow all food safety, sanitation, and hygiene standards when handling, preparing, storing, and serving food.

Ensure proper allergen awareness and prevention of cross-contact during pastry production.

Follow proper temperature control, storage, labeling, and dating procedures for ingredients and finished products.<