Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Communicate through e-mail, personal interaction and written information with Executive Sous Chef, Executive Pastry Chef, Chef de Cuisines, Executive Steward and Sous Chefs on behalf of the Executive Chef as required •Act as a liaison between all other departments and the Culinary management team, communicating information about Talent & Culture needs, Local 2 information, Catering and Sales requests, VIP's, Executive Office and last minute information •Write, research and prepare reports, documents, menus and letters as requested by the Executive Chef and Culinary management team •Coordinates the Executive Chef's daily schedule of meetings and appointments and his master set of banquet event orders. •Organizes the master Culinary Banquet Event Orders (BEO's) for Culinary and Stewarding. Adjusting the BEO's as needed daily with changes, daily distributions, Pop Ups, Revised etc... •Attends BEO meeting as a support to Executive Steward and Executive Chef as requested and appropriate. •Arrange monthly Colleague meeting for Culinary and Stewarding meetings. Prepare "minutes" of all meetings and distribute to appropriate Departments. •Assist with Scheduling of Culinary & Stewarding weekly schedules by providing the base information for Executive Chef and Executive Steward in accordance to Hotel Policy. •Assist in filling schedule with appropriate coverage due to Sick Calls, no shows, additions or deletions to schedules based on Business volumes for Stewarding and Culinary. This may include but not limited to multiple phone calls and messages to many people at once. •Assist in the Weekly and monthly forecasting of hours for payroll purposes as required. •Keep updated list and organized Colleague Telephone Numbers for stewarding and Culinary including Union extras •Review and adjust daily payroll for Culinary & Stewarding according to the Policies and Procedures. Check and report all overtime for approval and reviewing with the Executive Chef and Executive Steward. •Prepare weekly report for Labor Meeting for Executive Chef and Executive Steward •Submit weekly and bi-monthly payroll to Accounting •Distribute paychecks, commuter checks and all general employee communication sent by Talent & Culture, Union, and the Executive Office. •Prepare reports to Talent & Culture to assist in payroll consolidation, as well as all Talent & Culture forms, accident reports, vacation forms, PTO's etc. •Assist in creating, tracking, scheduling and approving PTO's and Vacations. •Assist in Month end/Yearend inventory for Culinary and Stewarding •Answer or forward all Executive Chef's office inquiries and phone calls from colleagues, department heads, and guests. To follow up on calls to ensure guest needs are exceeded •Maintenance and ordering of supplies for all office needs and office equipment including, printers and computers as required •Ordering of Kitchen Equipment, Smallwares, etc. through Birchsteet(purchasing system) •Sending daily specials and special menus for Holidays etc... to Restaurant Reservations as required. •Minor Food ordering for last minute changes, pop up and specialty items. Some of which may be web purchase based. •Filling Expense reports for Executive Chef in accordance with Hotel Policy. •Assist in CAPEX and purchases for Culinary and Stewarding •Reporting Engineering maintenance requests through the Royal Service System for Culinary and Stewarding •Operate a variety of Windows based computer programs to ensure the success of the department including a digital camera for Chef's tastings with clients as well as for special events, and new menus •Process digital photographs and prepare posters, flyers and other internal documents as requested. •Maintain Communication boards with up to date and relevant information for Colleagues. •Active Participation in Hotel Committees and Community projects. •Other job related duties as assigned by Executive Chef
Your experience and skills include:
Knowledge of Windows based programs, e-mail/Internet, Wordperfect, MS Word, Excel, Publisher, Timesaver, etc..
Digital photography program experience, Powerpoint or Photoshop
College or University education in Hospitality, Administration or Communication or relative experience
Strong interest in a professional kitchen environment and F & B
Food and Beverage experience an asset
Ability to work in a fast-paced environment and multi-tasking
Excellent communication and proven advanced writing skills
Physical Aspects of Position (include but are not limited to):
Constant standing and walking throughout shift
Occasional lifting up to 25lbs
Seated use of computer, keyboard and mouse
Your team and working environment:
Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city's most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street.
Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at http://www.fairmont.com/ to find out more about our company. EOE/M/F/D/V
Visa Requirements: Must have proof of eligibility to work in the United States.
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/
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