Culinary Coordinator

AccorHotel • San Diego, CA

5d • Onsite

About The Position

Responsible for managing E-Mails, Tasks, and Calendars for the Executive Chef and Director of Food & Beverage. This role involves maintaining communication boards, ensuring accuracy of time and attendance for the culinary division, and updating food costing trackers. The coordinator will also participate in operational walks, manage temperature logs, assist with recipe cataloging in Birchstreet, and proactively complete culinary projects. Additionally, they will support employee performance reviews, recruitment processes, and create presentations for departmental meetings. A key aspect of the role is contributing to the daily growth of the operation by adhering to LQA, EES, Forbes, Ecosure, and Fairmont Grand Del Mar Standards, and collaborating with culinary leadership on promotions, menus, and special events. The position also encompasses handling other F&B projects as defined.

Requirements

• Previous work experience on computers and experience with MS Word, Excel, Outlook.
• Strong organizational and prioritization skills with previous administrative work experience.
• Strong business communication skills (composing faxes, letters) are necessary.
• Must be able to work effectively unsupervised and meet deadlines.

Nice To Haves

• Team player with strong initiative, a calm demeanor and professional approach.
• Operational experience with Birchstreet is an asset.
• Previous payroll administration experience would be an asset.
• Previous background in a Food & Beverage environment and a strong understanding of the demands of a large quantity kitchen environment would be an asset.
• A post-secondary education in Hospitality Management would be an asset.

Responsibilities

• Managing E-Mails, Tasks, and Calendars for the Executive Chef and Director of Food & Beverage.
• Printing out, updating and posting information for the chef’s communication board daily, weekly, and monthly.
• Completing and ensuring the accuracy of T&A for the culinary division to meet payroll timelines.
• Entering appropriate information into the Food costing tracker sheet on a daily basis.
• Joining the engineering & stewarding walk with Chef and team, recording identified items that need to be actioned and updating punch lists.
• Sending a copy of the updated punch list to engineering and stewarding dept. by the following days end or earlier, and saving a copy of each week's punch list.
• Collecting and/or following up with heads of culinary outlets for Eco sure temperature records from all kitchens every Tuesday and filing them into the binder in the chef’s office.
• Assisting with Birch street recipe catalogue by entering recipes into the Birch street recipe platform and ensuring all ingredients are linked to the inventory with accurate pricing.
• Proactively completing culinary projects within the given time frames.
• Assisting with development and growth plans by coordinating the completion of employee performance reviews.
• Assisting leaders with recruitment and departure items.
• Creating power point presentations for departmental meetings and scheduling departmental meetings.
• Contributing and focusing on the daily growth of the operation through awareness and understanding of LQA, EES, Forbes, Ecosure and Fairmont Grand Del Mar Standards.
• Working in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events.
• Handling all other F&B projects as defined.

Benefits

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree