Banquet Kitchen Lead: Creative, Cost-Savvy Chef

Jobf0; San Diego (CA); On-site; USD 62,000 - 69,000; Full time

Benefits offered by this job

Discounted stays at Fairmont & Raffles

Complimentary upgrades

Job summary

Fairmont Grand Del Mar in San Diego is seeking an experienced culinary leader to manage kitchen operations, ensure consistency in preparation, and uphold top quality.

You will plan menus, control food and labor costs, hire and train staff, coordinate purchasing, schedule payroll, and maintain safety and cleanliness.

The role requires English fluency, 12–15 years in kitchen, strong leadership, and a food handler certification in a luxury, team‑oriented environment.

Qualifications

• Reading, writing and oral proficiency in English.
• Very advanced courses or experience in the administration side of the kitchen.
• Twelve to fifteen years’ experience in kitchen covering all aspects of cooking.
• Must possess a high level of creativity and high quality standards.
• Very strong leader, communicator and trainer.

Responsibilities

• Meet budgeted food and labor costs.
• Plan and develop menus considering product availability, service cost, and volume.
• Hire, train, discipline, supervise and organize kitchen personnel.
• Prepare daily payroll and employee work schedules.
• Ensure correct preparation and presentation of all food items.
• Coordinate ordering of food supplies and kitchen equipment; ensure quality and cost controls.
• Maintain equipment cleanliness and safe working environment.
• Provide performance evaluations and salary recommendations for kitchen staff.
• Lead regular kitchen staff meetings and uphold Fairmont values.

Skills

Kitchen leadership

Team training

Cost control

Menu planning

Communication

Education

Food handler’s certification

Job description

Fairmont Grand Del Mar in San Diego is seeking an experienced culinary leader to manage kitchen operations, ensure consistency in preparation, and uphold top quality.

You will plan menus, control food and labor costs, hire and train staff, coordinate purchasing, schedule payroll, and maintain safety and cleanliness.

The role requires English fluency, 12–15 years in kitchen, strong leadership, and a food handler certification in a luxury, team‑oriented environment.