Job Overview
Employment Type
Hourly
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, located in the beautiful and sunny city of San Diego, California, offers an exceptional blend of luxury and natural beauty. Nestled within the scenic surroundings of Los Penasquitos Canyon, this prestigious five-star resort embodies a soulful sanctuary where guests can enjoy a refined, immersive experience. The resort boasts 249 elegantly appointed guestrooms and suites, a private 18-hole Tom Fazio-designed golf course, a five-star spa, and a diverse range of outdoor activities such as yoga, meditation, and archery across its expansive 400-acre canyon grounds. With six distinctive dining venues, including San Diego's only three-Michelin-starred restaurant, Addison, Fairmont... Show More
Job Requirements
- high school diploma or equivalent
- twelve to fifteen years experience in kitchen covering all cooking aspects
- food handler's certification
- ability to manage kitchen operations and staff
- strong communication and leadership skills
- ability to maintain high quality and creativity in food preparation
- physical ability to work in demanding kitchen environment including prolonged standing and lifting up to 50 lbs
- proficiency in English language
Job Qualifications
- reading, writing and oral proficiency in the English language
- very advanced courses or experience in kitchen administration
- twelve to fifteen years experience in kitchen encompassing all aspects of cooking
- high level of creativity and high quality standards
- very strong leader, communicator and trainer
- food handler's certification
Job Duties
- meet budgeted food and labor costs
- meet required Ecosure, Forbes and LQA standards
- drive colleague engagement
- ensure correct preparation and presentation of consistent food items
- plan and develop hotel menus considering product availability, service cost, marketing conditions and number to be served
- establish and maintain appropriate food portions in line with hotel pricing policy
- assign prices for food items on daily menus to ensure net profit
- prepare and post employee work schedules to reflect operating forecasts and budget
- prepare daily payroll reports
- supervise food preparation and cooking methods, portion sizes, garnishing and presentation
- coordinate and supervise ordering of food supplies and kitchen equipment, approve products and maintain cost accounts
- hire, train, discipline, supervise and organize kitchen personnel regularly
- complete performance evaluations for kitchen employees and recommend salary increases
- hold regular meetings with kitchen staff and attend required meetings
- treat employees fairly to maintain high morale and reduce turnover
- maintain high levels of employee morale and motivation
- coordinate with Executive Chef, Food and Beverage Director, Executive Assistant Manager and Director of Catering on special food functions including costs and staffing
- 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 purchasing specifications
- monitor and review operating criteria and food quality
- monitor food presentations and recommend changes
- communicate regularly with Executive Chef on kitchen activities and results
- supervise stewarding department duties in coordination with Executive Steward
- monitor employee cafeteria quality and menu variety
- communicate with purchasing department for quality and pricing
- respond appropriately in hotel emergency or safety situations
- perform other tasks assigned by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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