Banquet Chef De Partie at Accor

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

31.51

Posted On

13 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Cost Control, Labor Cost Control, Ecosure Standards, Forbes Standards, LQA Standards, Colleague Engagement, Food Preparation, Menu Planning, Pricing Policy, Work Schedule Preparation, Payroll Reporting, Supervision, Ordering, Hiring, Training, Discipline

Industry

Hospitality

Description

Company Description Fairmont Hotels & Resorts Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates. About Fairmont Grand Del Mar Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. About the Application Process: At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence. What is in it for you: Employee benefit card offering discounted rates in Accor worldwide for you and your family Learning programs through our Academies designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities Career development opportunities with national and international promotion opportunities. The sky is your limit. Rate of Pay: $31.51/hour USD Job Description The ability to meet budgeted food and labor costs The ability to meet the required Ecosure, Forbes and LQA standards The ability to drive colleague engagement The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared. The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy. The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus. The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report. The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food. The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas. The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis. The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted. The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings. The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover. The ability to maintain a consistently high level of employee morale and motivation. The ability to coordinate with the Executive Chef, Food and Beverage Director, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements. The ability to supervise the maintenance and cleanliness of all food preparation equipment. The ability to develop and ensure a safe working environment for people to work. The ability to set up control systems, which will assure quality and portion consistency. The ability to create proper purchasing specifications. The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. The ability to monitor and review food presentations and make recommendations for needed changes. The ability to communicate with the Executive Chef on a regular basis the activities and result of the kitchen. The ability to supervise in coordination with the Executive Steward all assigned duties of the stewarding department The ability to monitor the employee cafeteria to ensure a quality product and a variety of menu items. The ability to communicate with the purchasing department to ensure a top quality and fair price. The ability to respond properly in any hotel emergency or safety situation. The ability to perform other tasks or projects as assigned by hotel management and staff. Qualifications Embrace the Fairmont brand promise and luxury in your role and in all your interactions. Foster an inclusive environment where every individual feels valued and respected Reading, writing and oral proficiency in the English language Very advanced courses or experience in the administration side of the kitchen. 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. Food handler's certification. Physical Demands: Exposure to extreme temperatures Prolonged periods of standing and/or walking Able to carry up to 50lbs Additional Information Employee Benefits: Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Add any other benefits relevant to your property. Our Values Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity. Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special. Belonging: We celebrate our differences. We support each other and we always stand together. Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences. Integrity: We build trust through mutual respect and being authentic. Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

This role involves ensuring the correct preparation and presentation of consistent food items while meeting budgeted food and labor costs and required quality standards like Ecosure, Forbes, and LQA. Responsibilities include supervising all food preparation methods, coordinating supply ordering, managing kitchen personnel through hiring, training, and evaluations, and coordinating special functions with management.