The Culinary Coordinator at Fairmont Grand Del Mar plays a vital role in supporting the Executive Chef and the Director of Food & Beverage in various administrative and operational tasks. This position is essential for ensuring smooth communication and efficient management of culinary operations. The Culinary Coordinator will be responsible for managing emails, tasks, and calendars for the Executive Chef and Director of Food & Beverage, ensuring that all necessary information is organized and accessible. This includes updating and posting information on the chef's communication board on a daily, weekly, and monthly basis, as well as ensuring the accuracy of time and attendance records for the culinary division to meet payroll timelines. In addition to administrative duties, the Culinary Coordinator will enter relevant data into the food costing tracker sheet daily, providing the Executive Chef with up-to-date food cost information. The role also involves participating in engineering and stewarding walks with the chef and team, recording items that need action, and updating punch lists accordingly. The Culinary Coordinator will be responsible for collecting and filing Eco Sure temperature records from all kitchens weekly, ensuring compliance with health and safety standards. The position requires proactive completion of culinary projects as assigned by the Executive Chef or Executive Sous Chef, as well as assisting in the development and growth plans by coordinating employee performance reviews. The Culinary Coordinator will also support recruitment and departure processes, create PowerPoint presentations for departmental meetings, and contribute to the overall growth of the operation by understanding and adhering to various standards such as LQA, EES, Forbes, and Fairmont Grand Del Mar Standards. Collaboration with the Executive Chef, Food & Beverage Director, and Outlet Chef on promotions, menus, and special events is also a key aspect of this role.