The Fairmont Hotel Corporationposted 10 months ago
$45,469 - $45,469/Yr
Full-time
San Diego, CA
Accommodation

About the position

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.

Responsibilities

  • Manage emails, tasks, and calendars for the Executive Chef and Director of Food & Beverage.
  • Update and post information on the chef's communication board daily, weekly, and monthly.
  • Ensure the accuracy of time and attendance records for the culinary division to meet payroll timelines.
  • Enter data into the food costing tracker sheet daily for accurate food cost reporting.
  • Participate in engineering and stewarding walks with the chef and team, recording items needing action and updating punch lists.
  • Collect and file Eco Sure temperature records from all kitchens weekly.
  • Assist with Birchstreet recipe catalogue by entering recipes and linking ingredients to inventory with accurate pricing.
  • Proactively complete culinary projects within given time frames as assigned by the Executive Chef or Executive Sous Chef.
  • Coordinate the completion of employee performance reviews to assist with development and growth plans.
  • Support leaders with recruitment and departure items.
  • Create PowerPoint presentations for departmental meetings and schedule departmental activities.
  • Contribute to the daily growth of the operation through awareness of LQA, EES, Forbes, Ecosure, and Fairmont Grand Del Mar Standards.
  • Collaborate with the Executive Chef, Food & Beverage Director, and Outlet Chef on promotions, menus, and special events.

Requirements

  • Strong initiative and a calm demeanor with a professional approach.
  • Previous work experience on computers and proficiency in MS Word, Excel, and Outlook.
  • Strong organizational and prioritization skills with prior administrative work experience.
  • Excellent business communication skills, including composing faxes and letters.
  • Ability to work effectively unsupervised and meet deadlines.
  • Operational experience with Birchstreet is an asset.
  • Previous payroll administration experience is a plus.
  • Background in a Food & Beverage environment with an understanding of large quantity kitchen demands is beneficial.
  • Post-secondary education in Hospitality Management is an asset.

Nice-to-haves

  • Experience in a high-volume kitchen environment.
  • Knowledge of food safety and sanitation standards.
  • Familiarity with culinary project management.
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