Just east of the Pacific and slightly north of Expectation.

Welcome to Fairmont Grand Del Mar. An elegant tribute to classic Mediterranean estate, seamlessly fusing old-world charm with modern luxury. Here, an award-winning, Renaissance-inspired spa, critically acclaimed dining, exclusive boutique shopping and championship golf course.

Growth and advancement is not only available, it is actively encouraged. We promote a balanced life for our colleagues, continuously seeking new ways to improve our environment and to support our beautiful home of San Diego.

Rate of Pay: $21.86/hr

• 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. See list.
• 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.

• Team player with strong initiative, a calm demeanor and professional approach.
• Previous work experience on computers and experience with MS Word, Excel, Outlook
• Must have strong organizational and prioritization skills with previous administrative work experience.
• Strong business communication skills (composing faxes, letters) are necessary.
• Must be able to work effectively unsupervised and meet deadlines.
• 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.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Fairmont Grand Del Mar is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Why work for Accor?
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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit

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