- Full-Time
- Permanent
- FAIRMONT
- Culinary
__jobinformationwidget.freetext.LocationText__
Fairmont Grand Del Mar, San Diego, United States
__jobinformationwidget.freetext.ExternalReference__
REF55346C
Chef de Partie - Banquets
Region
Luxury & Lifestyle
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.
Hourly Rate Range: $30.61/hour USD
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.
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.
Other duties as assigned by leadership.
- 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.
Physical Demands:
Exposure to extreme temperatures
Prolonged periods of standing and/or walking
Able to carry up to 50lbs
- 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.
Physical Demands:
Exposure to extreme temperatures
Prolonged periods of standing and/or walking
Able to carry up to 50lbs
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
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 https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Discover a world where life pulses with passion
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
LET
YOUR PASSION SHINE
We foster
our creativity, our excellence and progressiveness. We interconnect with
each other and our environment, to create a new kind of quiet luxury. With us, you can take pride in
being part of a wider global team leading the way in local sustainability
initiatives. Working together with our communities, we will empower you to
make your own meaningful impact.
Let your passion shine
We take pride in promoting heartfelt hospitality with a French Zest, valuing passion, excellence and emotional intelligence. We pioneer a committed and sustainable approach to luxury, encouraging openness and inclusivity. We value new encounters with colleagues and guests from all horizons with a goal of creating a distinctive culture together.
JOIN US
Related jobs
Salary
Location
Raffles Singapore, Singapore
Experience Level
Associate
Job Schedule
Full-Time
Brands
RAFFLES
Job type
Permanent
Locations
Singapore
Job Category
Culinary
Description
The position is responsible for achieving and maintaining the highest standards of food preparation quality and guest satisfaction. Main responsibilities include, but not limited to quality and cost c
Reference
534b6814-554d-4c6d-a75d-d58441139b8b
Expiry Date
01/01/0001
Salary
Location
Raffles Singapore, Singapore
Experience Level
Executive
Job Schedule
Full-Time
Brands
RAFFLES
Job type
Permanent
Locations
Singapore
Job Category
Culinary
Description
The Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, leading the venue additional personality and soul. The position is responsible for the supervision of the overa
Reference
e8ce2942-4c41-490a-b9f0-00c03ef628ad
Expiry Date
01/01/0001
Salary
Location
Novotel Abu Dhabi Al Bustan, Abu Dhabi, United Arab Emirates
Experience Level
Associate
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Abu Dhabi
Job Category
Culinary
Description
Prepare the daily mis-en-place and food production in different sections of the main kitchen. Coordinate daily tasks with the Sous Chef or Director of Culinary Follow the instructions and recommendati
Reference
83d629f6-03d0-4da1-9833-af63dae411ac
Expiry Date
01/01/0001
Salary
Location
Novotel Barossa Valley Resort, Rowland Flat, Australia
Experience Level
Not Applicable
Job Schedule
Full-Time
Brands
NOVOTEL
Job type
Permanent
Locations
Rowland Flat
Job Category
Culinary
Description
Ready for a sizzling career move? At The Novotel Barossa Valley, we pride ourselves on showcasing the best of our region. Our kitchen team is passionate about using fresh, locally sourced ingredients
Reference
ca18a104-7588-474c-a527-552a94679d46
Expiry Date
01/01/0001
Salary
Location
Fairmont Chicago - Millennium Park, Chicago, United States
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
FAIRMONT
Job type
Permanent
Locations
Chicago
Job Category
Culinary
Description
Sous ChefEngaging service, delicious cuisine and distinctive surroundings make every moment at Fairmont Chicago a truly memorable affair. Showcase your culinary skills and passion for quality as Sous
Reference
e5cabab6-250b-4e10-abfa-20e5e0a95fe7
Expiry Date
01/01/0001
Salary
Location
Fairmont Chicago - Millennium Park, Chicago, United States
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
FAIRMONT
Job type
Permanent
Locations
Chicago
Job Category
Culinary
Description
What Awaits You:Employee Perks: Enjoy exclusive discounts at the Fairmont Chicago, local businesses, and Accor properties worldwide—for you and your family.Complimentary meals at our on-site employee
Reference
95fb6fed-a04f-4b14-b707-2eee70e1482c
Expiry Date
01/01/0001
Salary
Location
Fairmont Chicago - Millennium Park, Chicago, United States
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
FAIRMONT
Job type
Permanent
Locations
Chicago
Job Category
Culinary
Description
What Awaits You:Employee Perks: Enjoy exclusive discounts at the Fairmont Chicago and Accor properties worldwide—for you and your family.Complimentary meals at our on-site employee cafeteria.Lifelong
Reference
ee7dd653-e2bc-416d-afd3-013f6535cdf3
Expiry Date
01/01/0001
Salary
Location
Mercure Kuala Lumpur Shaw Parade, Kuala Lumpur, Malaysia
Experience Level
Associate
Job Schedule
Full-Time
Brands
MERCURE
Job type
Permanent
Locations
Kuala Lumpur
Job Category
Culinary
Description
To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior che
Reference
7d43f40c-3a90-496b-9080-4f07ef5707fa
Expiry Date
01/01/0001
Salary
Location
Mövenpick Taba, Taba, Egypt
Experience Level
Associate
Job Schedule
Full-Time
Brands
MOVENPICK
Job type
Permanent
Locations
Taba
Job Category
Culinary
Description
Bakery ChefSupervises and participates in the preparation of all bread, Danish, croissants and bakery in general.Checks all the orders from outside and prepares them accordingly.Prepares requisition b
Reference
149f0de4-adad-435b-a02f-cf90d67f9a3f
Expiry Date
01/01/0001
Salary
Location
Mövenpick Taba, Taba, Egypt
Experience Level
Associate
Job Schedule
Full-Time
Brands
MOVENPICK
Job type
Permanent
Locations
Taba
Job Category
Culinary
Description
Chief Stewarding The RoleEnsuring the effective and efficient operations of the Stewarding Department cleaning processes and maintenance of health, safety and hygiene in all F&B areasTaking ownership
Reference
5fe3c401-61a3-433c-8de3-a7bd16c3a0d2
Expiry Date
01/01/0001