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
competitive salary
Job Description
Fairmont Grand Del Mar is a prestigious luxury resort nestled in the picturesque surroundings of San Diego, California. Enveloped by the stunning Los Peñasquitos Canyon, this five-star establishment offers guests a unique blend of classic elegance and contemporary comfort, creating a sanctuary that inspires relaxation and discovery. The resort boasts 249 beautifully appointed guestrooms and suites, an 18-hole private golf course designed by Tom Fazio, and a five-star spa. Visitors can indulge in a variety of outdoor activities such as yoga, meditation, and archery across the resort’s sprawling 400-acre landscape. Six distinctive dining venues, including San Diego's only three-Michelin starred... Show More
Job Requirements
- High school diploma or equivalent
- Twelve to fifteen years’ experience in kitchen operations covering all aspects of cooking
- Advanced knowledge in kitchen management and food preparation
- Strong leadership and communication skills
- Ability to work under pressure and maintain high quality standards
- Ability to manage and motivate a diverse kitchen team
- Physical ability to handle exposure to extreme temperatures, prolonged standing or walking, and carry up to 50lbs
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 covering all aspects of cooking
- Must possess a high level of creativity and high quality standards
- Very strong leader, communicator and trainer
Job Duties
- Ensure the 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 that result in net profit
- Prepare and post employee work schedules to reflect operating forecasts and stay within budget
- Prepare daily payroll reports
- Supervise all cooking methods, portion sizes, garnishing, and food presentation
- Coordinate and supervise ordering of all food supplies and kitchen equipment, approve products to meet quality standards, keep cost accounts
- Hire, train, discipline, supervise, and organize all kitchen personnel regularly
- Complete and provide performance evaluations for all kitchen employees and make salary increase recommendations
- Hold regular meetings with kitchen staff and participate in all required meetings
- Maintain high levels of employee morale and motivation
- Coordinate with Executive Chef, Food and Beverage Director, Executive Assistant Manager, and Director of Catering for special food preparation functions including staffing and cost
- Supervise maintenance and cleanliness of all food preparation equipment
- Develop and ensure a safe working environment
- Set up control systems for quality and portion consistency
- Create proper purchasing specifications
- Monitor and review operating criteria and food presentation quality
- Communicate regularly with Executive Chef about kitchen activities and results
- Supervise stewarding duties in coordination with Executive Steward
- Monitor employee cafeteria menu and quality
- Communicate with purchasing department to ensure quality and fair pricing
- Respond properly in any hotel emergency or safety situation
- Perform other tasks as assigned by hotel management and staff
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in: