Culinary Coordinator

We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Culinary Coordinator. ResponsibilitiesResponsible 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 timelinesResponsible for entering the appropriate information into the Food costing tracker sheet on a daily basis, 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 engineer and stewarding dept. by the following days end or earlier.  Ensure we are saving a copy of each week's punch list. There should be should 4 punch list per monthResponsible 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 BirchStreet 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 ChefAssist with development and growth plans by coordinating the completion of employee performance reviewsAssist the leaders with recruitment and departure items.Creating power point presentations for departmental meetings, scheduling departmentalContribute and focus on the daily growth of the operation through awareness and understanding of LQA, EES, Forbes, Ecosure and Fairmont Grand Del Mar StandardsWork 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.