Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Employee benefit card
Learning programs
Corporate social responsibility activities
Career development opportunities
Annual salary range $70,000 - $80,000
Job Description
Fairmont Grand Del Mar, a prestigious luxury resort located in San Diego, California, offers an exceptional experience where the charm of nature meets refined elegance. Nestled in the scenic Los Peñasquitos Canyon, the resort features 249 elegantly appointed guestrooms and suites designed for comfort and sophistication. Guests enjoy a private 18-hole golf course designed by Tom Fazio, a world-class five-star spa, and abundant outdoor activities ranging from yoga and meditation to archery across 400 acres of stunning canyon landscapes. This five-star setting also includes six diverse dining venues, highlighted by Addison, San Diego's only restaurant with three Michelin stars. Besides... Show More
Job Requirements
- Exposure to extreme temperatures
- Prolonged periods of standing and/or walking
- Able to carry up to 50lbs
Job Qualifications
- Reading, writing and oral proficiency in the English language
- Advanced courses or experience in kitchen administration
- Twelve to fifteen years experience covering all aspects of cooking
- High level of creativity and quality standards
- Strong leadership, communication and training skills
Job Duties
- Ensure correct preparation and presentation of a consistent level for all food items prepared
- Plan and develop menus considering product availability, service cost, marketing conditions, and number to be served
- Establish and maintain appropriate food portions respecting the hotel's pricing policy
- Assign prices for food items on daily menus to ensure net profit
- Prepare and post employee work schedules reflecting operating forecasts and budget limits
- Prepare daily payroll reports
- Supervise all food preparation and cooking methods, portion sizes, garnishing, and presentation
- Coordinate and supervise ordering of all food supplies and kitchen equipment, approve product quality, manage food cost accounts, and oversee food preparation areas
- Hire, train, discipline, supervise, and organize all kitchen personnel regularly
- Complete and provide performance evaluations for kitchen staff and recommend salary increases
- Hold regular meetings with kitchen staff and attend required management meetings
- Treat employees fairly and consistently to achieve high morale and minimize turnover
- Maintain consistently high employee morale and motivation
- Coordinate with Executive Chef, Food and Beverage Director, Executive Assistant Manager, and Director of Catering on special food functions, costs, and staffing
- Supervise maintenance and cleanliness of food preparation equipment
- Develop and ensure a safe working environment
- Set up control systems to assure quality and portion consistency
- Create proper purchasing specifications
- Monitor and review operating criteria and food quality awareness
- Review food presentations and recommend changes
- 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 prices
- Respond properly to hotel emergency or safety situations
- Perform other tasks or projects as assigned by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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