Chef de Partie – Banquets

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.

Hourly Rate Range: $30.61/hour USD

• The ability to meet budgeted food and labor costs

• The ability to meet the required Ecosure, Forbes and LQA standards

• The ability to drive colleague engagement

• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.

• The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel’s pricing policy.

• The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.

• The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.

• The ability to prepare a daily payroll report.

• The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.

• The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.

• The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis.

• The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.

• The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• https://careers.accor.com/global/en/job/chef-de-partie-banquets-in-fairmont-grand-del-mar-san-diego-united-states-jid-42101