Every memorable dining experience at Fairmont Hotels & Resorts begins behind the scenes with our Food & Beverage team’s commitment to safe, efficient operations and exceptional cuisine. As a Culinary Coordinator, your exceptional organizational and communication skills will play a critical role in supporting the team and ensuring seamless operations, contributing to outstanding guest experiences.
What Is in It for You
- An inclusive, empowering, and positive company culture where people are at the heart of everything we do
- A competitive salary of $56,000–$65,000, with annual reviews based on market trends, performance, and capabilities
- The opportunity to work alongside passionate hospitality professionals dedicated to creating exceptional guest experiences
- Complimentary meals during shifts through our Colleague Dining Program
- Travel reimbursement for TransLink monthly passes
- Complimentary dry-cleaning of business attire up to $50 per month
- A comprehensive benefits package including medical, dental, vision, life, and disability insurance
- A company-matched pension plan and enrollment in the Accor Group Registered Retirement Savings Plan (GRSP)
- Starting with 10 days of paid vacation per year, increasing with service, plus 12 statutory holidays and paid birthday leave
- One complimentary hotel stay with breakfast for two through our Be Our Guest program, plus global employee discounts at Accor properties
- The opportunity to work in a luxury hotel within a historic Vancouver landmark dating back to 1939
- Access to learning programs through our Academies and discounted courses through eCornell
- Career growth opportunities within the global Accor network, supporting long-term development and mobility
What You Will Be Doing
- Consistently deliver professional, friendly, and engaging service
- Provide administrative and organizational support to the Executive Chef, Executive Sous Chef, Chief Steward, and culinary leadership team
- Coordinate, track, and follow up on departmental tasks and documentation
- Maintain office supplies and administrative systems for the kitchen and stewarding departments
- Maintain up-to-date knowledge of all Food & Beverage menus, outlets, and hotel services
- Ensure timely completion of tasks while maintaining high-quality standards
- Build and maintain positive relationships with suppliers and external partners
- Manage and maintain kitchen files and documentation systems
- Ensure all BEOs are printed, organized, and distributed for Culinary & Stewarding
- Collaborate with the F&B Coordinator on all in-house menu printing
- Support implementation and compliance with food safety standards, including HACCP and municipal regulations
- Attend meetings, take minutes, and distribute notes as required
- Liaise with the Engineering department regarding maintenance requests
- Assist with scheduling, payroll, and purchasing processes
- Maintain confidential filing systems with a high level of discretion
- Perform additional duties as assigned by Culinary & Stewarding leadership