Culinary Coordinator

AccorHotel • San Diego, CA

4d • Onsite

About The Position

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. 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. Creating power point presentations for departmental meetings, scheduling departmental. Contribute and focus on the daily growth of the operation through awareness and understanding of LQA, EES, Forbes, Ecosure and Fairmont Grand Del Mar Standards. Work in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events. All other F&B projects as defined.

Requirements

• Previous work experience on computers.
• Experience with MS Word, Excel, Outlook.
• Strong organizational and prioritization skills.
• Previous administrative work experience.
• Strong business communication skills (composing faxes, letters).
• Ability to work effectively unsupervised and meet deadlines.

Nice To Haves

• Previous work experience on computers and experience with MS Word, Excel, Outlook
• Previous administrative work experience
• 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.
• Completing and ensuring the accuracy of T&A for the culinary division to meet payroll timelines.
• Entering information into the Food costing tracker sheet daily.
• Joining engineering & stewarding walk with Chef and team, recording identified items, and updating punch lists.
• Collecting and filing Eco sure temperature record logs weekly.
• Assisting with Birch street recipe catalogue by entering recipes and ensuring ingredient linkage.
• Proactively completing culinary projects within given time frames.
• Assisting with development and growth plans by coordinating employee performance reviews.
• Assisting leaders with recruitment and departure items.
• Creating power point presentations for departmental meetings and scheduling departmental meetings.
• Contributing to the daily growth of the operation through awareness 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 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