Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $31.51
Work Schedule
Standard Hours
Benefits
Employee benefit card
Learning programs
Corporate social responsibility activities
Career development opportunities
competitive pay
Job Description
Fairmont Grand Del Mar is a premier luxury resort nestled in the natural beauty of Los Peñasquitos Canyon in San Diego. This five-star resort offers an exquisite combination of elegance, comfort, and world-class amenities across its 400-acre scenic property. With 249 elegantly appointed guestrooms and suites, a private 18-hole Tom Fazio-designed golf course, a five-star spa, and an array of outdoor activities including yoga, meditation, and archery, Fairmont Grand Del Mar provides an unparalleled guest experience. The resort is also home to six unique dining venues, featuring San Diego's only three-Michelin starred restaurant, Addison, which exemplifies the resort's commitment to... Show More
Job Requirements
- high school diploma or equivalent
- 12 to 15 years experience in kitchen management
- advanced knowledge of food preparation and kitchen operations
- food handler's certification
- ability to work in a fast-paced environment
- strong leadership and interpersonal skills
- ability to communicate effectively in English
- physical ability to handle prolonged standing, walking, exposure to extreme temperatures and lift up to 50 lbs
Job Qualifications
- reading, writing and oral proficiency in the English language
- advanced courses or experience in kitchen administration
- 12 to 15 years experience covering all aspects of cooking
- high level of creativity and quality standards
- strong leadership, communication and training skills
- food handler's certification
Job Duties
- meet budgeted food and labor costs
- meet the required Ecosure, Forbes and LQA standards
- drive colleague engagement
- ensure correct preparation and presentation of consistent food items
- plan and develop menus considering product availability, cost, marketing, and number to be served
- assign prices for food items on daily menus to ensure net profit
- prepare and post employee work schedules within budget
- prepare daily payroll reports
- supervise food preparation, cooking methods, portion sizes, garnishing and presentation
- coordinate and supervise ordering of food supplies and kitchen equipment, approving products to meet quality standards and managing cost accounts
- hire, train, discipline, supervise and organize kitchen personnel
- complete performance evaluations and recommend salary increases
- hold regular meetings with kitchen staff and participate in required meetings
- maintain high employee morale and motivation
- coordinate special functions with Executive Chef, Food and Beverage Director, Executive Assistant Manager and Director of Catering
- supervise maintenance and cleanliness of food preparation equipment
- develop and ensure safe working environment
- set up control systems to assure quality and portion consistency
- create proper purchasing specifications
- monitor operating criteria, food preparation and quality
- review food presentations and make recommendations
- communicate regularly with Executive Chef about kitchen activities and results
- supervise stewarding department duties in coordination with Executive Steward
- monitor employee cafeteria quality and menu variety
- communicate with purchasing department to ensure quality and fair pricing
- respond properly to any hotel emergency or safety situation
- perform other tasks or projects as assigned by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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