Culinary Coordinator

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

• Responsible for managing E-Mails, Tasks, and Calendars for the Executive Chef and Director of Food & Beverage.
• Responsible for printing out, updating and positing the information that is needed for the chef’s communication board, daily, weekly, monthly.  See list.
• Responsible for completing and ensure 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 bases, 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 action and update punch lists.
• Send a copy of the updated punch list to engineering and stewarding dept. by the following days end or earlier.  Ensure we are saving a copy of each weeks punch list. There should be should 4 punch list 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.https://careers.accor.com/global/en/job/culinary-coordinator-in-fairmont-grand-del-mar-san-diego-united-states-jid-70102