Culinary Coordinator

Fairmont Hotels & Resorts; Del Mar (CA); On-site; USD 27,321 - 38,913; Full time

Benefits offered by this job

Employee benefit card for discounted rates

Learning programs for skill enhancement

Career development opportunities

Job summary

Fairmont Hotels & Resorts in Del Mar, California is seeking an Executive Chef Assistant responsible for managing emails, tasks, and calendars for the Executive Chef and Director of Food & Beverage. The role includes completing culinary projects and assisting in employee performance evaluations.

The ideal candidate will have strong organizational skills, previous administrative experience, and familiarity with MS Office applications. The position offers a competitive wage of $24.04/hour and encourages career development opportunities.

Qualifications

• Calm demeanor and professional approach are necessary.
• Must have prior administrative work experience.
• Ability to work unsupervised and meet deadlines.

Responsibilities

• Manage emails, tasks, and calendars for the Executive Chef.
• Complete culinary projects within given timeframes.
• Assist with employee performance reviews and recruitment.

Skills

Strong organizational skills

Team player with initiative

MS Word, Excel, Outlook

Business communication skills

Education

Post-secondary education in Hospitality Management

Tools

Birchstreet

Job description

Company Description

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun, and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego.

What Is In It For You

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities. The sky is your limit.
• Rate of Pay: $24.04/hour USD

Job Description

• Responsible for managing E-Mails, Tasks, and Calendars for the Executive Chef and Director of Food & Beverage.
• Responsible for printing out, updating and posting the information that is needed for the chef’s communication board, daily, weekly, monthly. See list.
• Responsible for completing and ensuring the accuracy of T&A for the culinary division to meet payroll timelines.
• Responsible for entering the appropriate information into the Food costing tracker sheet on a daily basis, so the Exec Chef has an accurate food cost up to date.
• Responsible for joining the engineering & stewarding walk with Chef and team. Recording identified items that need to be actioned and update punch lists.
• Send a copy of the updated punch list to engineering and stewarding dept. by the following day’s end or earlier. Ensure we are saving a copy of each week’s punch list. There should be four punch lists per month.
• Responsible for Eco sure temperature records from all kitchens. Every Tuesday collect and/or follow up with head of culinary outlets and file the Eco sure temperature record logs into the binder in the chef’s office. Updated weekly.
• Assist with Birch street recipe catalogue; recipes given to you by the Exec Chef, exec sous chef and sous chefs entered into birch street recipe platform, ensure all ingredients in recipe are linked to the birch street inventory of products with accurate pricing to produce an accurate food cost for the recipe.
• Responsible for proactively completing culinary projects within the given time frames, given to you by the Exec Chef and/or Exec Sous Chef.
• Assist with development and growth plans by coordinating the completion of employee performance reviews.
• Assist the leaders with recruitment and departure items.
• Creating power point presentations for departmental meetings, scheduling departmental.
• Contribute and focus on the daily growth of the operation through awareness and understanding of LQA, EES, Forbes, Ecosure and Fairmont Grand Del Mar Standards.
• Work in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events.
• All other F&B projects as defined.

Qualifications

• Team player with strong initiative, a calm demeanor and professional approach.
• Previous work experience on computers and experience with MS Word, Excel, Outlook.
• Must have strong organizational and prioritization skills with previous administrative work experience.
• Strong business communication skills (composing faxes, letters) are necessary.
• Must be able to work effectively unsupervised and meet deadlines.
• Operational experience with Birchstreet is an asset.
• Previous payroll administration experience would be an asset.
• Previous background in a Food & Beverage environment and a strong understanding of the demands of a large quantity kitchen environment would be an asset.
• A post‑secondary education in Hospitality Management would be an asset.

Our Commitment To Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.