Fairmont Hotels & Resorts Employee Reviews for Cook
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Dedicated leaders who train you very well. Face paced but they never let you fall behind. The work culture was friendly and accommodating. I really learned to stretch myself to the full extent of my capabilities.
Uniform, meals and other benefits
Very fast paced
High energy required on a regular basis. Able to gain knowledge from the wealth of experience of coworkers and management. There is always someone who cares about your wellbeing, whether or not it is work related or personal life.
I have friends working at different property and they enjoyed the work. So I applied at a different property when I saw they were hiring. Pay is good but the work environment is very toxic and no one seem to be happy working there (they only stay for money and benefits). The management doesnt have an idea what they are doing and are not helpful. I didnt get any training, and when i brought it up to my supervisor they said I would have to figure it out on my own and they didnt get any training aswell. There turn around is very high. supervisor th
I was hired on as a second cook in one of the busier outlets. Lake Louise is stunning, housing is subsidized, and the only thing you have to worry about is internet. That being said, if you're expecting to be treated fairly, both as a employee and a human being, you'll be deeply disappointed. If you were expecting to enjoy Lake Louise and all that it had to offer, don't. More often than not you'd be working over 12 hours a day, and I was lucky if I got a 15 minute break. I think I might've been fine with that if cooks were allowed to have 2 days off, but because we were short staffed, everyone worked 6 days a week, and had long stretches of upwards to 13 days between days off. I got through my day with energy drinks. So you're working long hours, at least the workplace culture is good right? Not the case. Everyone was super tense on the line, everything you did was never good enough. Management was a joke, my second interaction ever with the sous chef was him yelling at me. Don't ask any of the higher ups how to make anything, you'll be learning from your co-workers. Another thing to note, if you don't have a car, but you're still willing to put up with everything, you'll feel isolated and alone because the closest town is 40 minutes away. There are buses to Banff and to the Lake Louise Village, but because of the long hours all you'll want to do is sleep and recover on your one day off. Working at the Fairmont Chateau Lake Louise will give you a lot of benefits, a great view, and some great stories. But if you want to be treated with like a person, I strongly - more...
Worked as a cook for a year. My colleagues were great, management was a joke. Schedule was all over the place, they care very little about your life outside of work. Finishing work at 10pm then scheduled for 7am the next. Hired people hugely unqualified for higher up positions and didnt give the opportunities to the people who actually worked hard and new their stuff. Would never work there again... Great benefits though!
benefits, pay, staff housing
long hours, uncaring management, bad scheduling
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I got to learn a lot in all areas of the kitchen. Worked under real red seal certified chefs and colleagues. The schedule was flexible and was willing to work around a second income.
free staff meals, offsite functions
need to live close in order to have a happy life.
beautiful location , stunning scenery and views- overall my experience was okay - I mean you meet a lot of great people and that makes it worth while but for me for my career- it was 50 steps back and a punch in the face - it has taught me a lot but it's just not the path I want to take I want to experience all hospitality has to offer.
Great friends- snow- hikes- scenery - the lake- snowboarding -
Hourly wage, living accommodation
Very large company, your choices are limitless once you get your foot in the door. There are employees of all different abilities and levels of experience to learn from. You have the opportunity to travel to different countries/continents to work for other properties. Hardest part of my job is the sheer volume of guests we serve day in and day out. Most enjoyable part of my job, I get to cook good food for guests and make them happy.
Benefits, oportunities for growth, culinary experiences
I moved out to Lake Louise in July 2015. The location is one of the most beautiful places I've seen in my life. Mountains to climb and trails to hike. The job itself was working with skilled individuals who had the time and patience to show proper techniques to help their employees grow and learn. Truly I miss this place, but it was time to leave because unfortunately there just isn't anything in Lake Louise except the beautiful lake and the hotel. A typical day of work was prepping for breakfast or helping to get ready for buffets, or banquets that would be happening all over the hotel. Then, I would go help the other outlets. Line cooking in one of their restaurants. My supervisors were always helping, and teaching, giving advice, and most of them became quite good friends. The most difficult part of the job was trying to manage tasks appropriately. Meaning, only so much time to finish a certain task before something else had priority. The best part of the job was always being challenged on a daily basis, the friends I made, and last but not least, the benefit of working for Fairmont as a company. The destinations benefit, let my wife and I travel and visit other Fairmont destinations for half price or more in some circumstances. Truly, this was one of the best parts of working for this company.
Some exceptionally long days, housing/staff accommodations.
A typical day at work is making food items for the various outlets of the hotel as well as any functions. I like the work environment, however life outside of work is mediocre since the location is isolated with minimal recreational activities.