Culinary Operations Administrator

We’re looking for a detail-oriented and proactive Culinary Operations Administrator to support Senior Culinary Leaders and Stewarding Leadership. You will provide dedicated support for Culinary operations, including menu management, recipe documentation, and operational workflows, while also providing administrative and operational support to the Stewarding team.

This role plays a key part in keeping Chefs in the kitchen and Stewarding operations running smoothly by acting as a central liaison across Culinary, Stewarding, and the wider hotel. You’ll help ensure that menus, recipes, prep lists, and training materials are accurate and delivered on time, while supporting Stewarding with administrative processes, documentation, and cross-departmental coordination that keep both teams organized and efficient.

A key component of this role is the daily management and coordination of Banquet Event Orders (BEOs), ensuring clear communication between Culinary, Conference Services, and Events teams. You will collaborate closely with Senior Culinary Leadership, BOH leaders, and hotel departments to maintain operational consistency and support engagement initiatives where required.

Competitive Salary: $58,000 – 60,000 gross annually, based on previous experience & education

Job Duties Include:  

Reporting to the Executive Chef responsibilities and essential job functions include but are not limited to the following:

• Menu, Recipe & Documentation Management – Track menu development timelines and maintain recipe books, prep lists, and training materials, ensuring accuracy, consistency, and readiness across all Culinary and Stewarding areas.
• Banquet Event Order (BEO) Coordination – Manage the daily distribution, review, and organization of BEOs, lead BEO meetings, and ensure all event details are accurate, communicated, and executed seamlessly.
• Operational Workflow Support – Support Chef de Cuisines and BOH leaders with critical paths for menu rollouts and operational workflows, helping maintain efficiency and consistency in kitchen operations.
• Cross-Departmental Liaison – Act as a central point of coordination between Culinary, Stewarding, Conference Services, Events, Marketing, and FOH teams to streamline communication and reduce administrative burden on Chefs.
• Systems, Reporting & Continuous Improvement – Utilize and manage operational platforms (e.g., FoodSteps, Orbisk, ORCA), track sustainability initiatives, manage work tickets, and support reporting to drive efficiency and innovation.
• Compliance, Organization & Operational Excellence – Ensure accuracy in menus and documentation, support SOPs and food safety standards, maintain shared drives and files, and collaborate closely with Kitchen Manager and Stewarding Leadership to uphold operational excellence.

Skills & Qualifications:

• Background in culinary operations, kitchen management, or menu development is ideal
• Experience in administrative support and operational coordination, ideally in relation to hospitality departments
• Open-minded, adaptable, and comfortable working in a role that evolves over time in line with business and operational needs
• Strong attention to detail with the ability to manage multiple timelines, projects, and priorities simultaneously
• Comfortable using Microsoft Office (Word, Excel, Outlook, Teams, Planner) and shared drive systems, with the ability to quickly adapt to new platforms
• Highly organized and efficient, with strong communication and interpersonal skills to liaise across Culinary, Stewarding, and hotel departments
• Professional, approachable, and confident when working alongside Senior Culinary Leaders and department heads in a fast-paced environment
• Proactive problem-solving skills and the ability to anticipate operational needs before they arise
• https://careers.accor.com/global/en/job/culinary-operations-administrator-in-fairmont-banff-springs-banff-canada-jid-90037