As a Culinary Administrator at Fairmont Jasper Park Lodge, you will coordinate, oversee, and provide administrative support to the Executive Chef and Sous Chef team. You will serve as the primary point of operational and administrative contact for internal and external inquiries and manage all culinary departmental and staff records. Responsibilities Ensure important information flows appropriately to and from the culinary team. Create, compose, and design internal forms and communication. Ensure departmental schedules are accurately recorded using the Labor Management system. Ensure accurate payroll is submitted for bi‑weekly reporting. Maintain all reports and records required by Talent & Culture. Keep accurate employee files. Become knowledgeable in the Collective Bargaining Agreement and departmental policies and procedures. Assist in culinary recruitment, including screening resumes, contacting prospects, conducting department interviews, following up with references, and completing necessary paperwork. Order monthly stationary and operational supplies and place storeroom requisitions as needed. Assist with the culinary aspect of the hotel’s special event programs. Participate in new menu launches, creating information sheets for the Food & Beverage division. Participate with the Sous Chef team in daily EO review and weekly resume meetings, distributing internal order forms. Coordinate new employee arrival and departmental orientation. Communicate with guests regarding recipe requests and dietary needs. Report and resolve technology issues. Report maintenance issues. Maintain records of monthly Health & Safety and food hygiene. Actively participate in kitchen departmental meetings, team‑building efforts, and other activities. Assist the stewarding department with administrative duties as needed. Take a proactive approach to departmental needs, planning ahead and determining next steps. Monitor and maintain payroll, vacation, and statutory holiday records for the kitchen and support the stewarding department. Maintain and update the BEO binder on a daily basis. Adhere to the hotel’s vehicle handling and safety policies while driving hotel and guest vehicles. Ask for help when needed. Follow all safety and sanitation policies. Consistently provide professional, engaging, and friendly service. Follow departmental policies, procedures, and service standards. Other duties as assigned by the Executive Chef. Qualifications Strong interpersonal and problem‑solving abilities. Excellent communication and organizational skills. Proficiency in Microsoft 365 office suites. Ability to focus attention on Heartist and guest needs, remaining calm and courteous at all times. Passion for culinary and cooking. Ability to work well under pressure in a fast‑paced environment. Proficiency in Opera PMS assets. Hospitality diploma/degree is an asset. Ability to work independently as well as cohesively with fellow colleagues as part of a team with minimal supervision. Benefits Annual salary of $52,000 – $60,000 per year. Subsidized staff accommodation provided on‑site for full‑time status employees. One complimentary meal per shift in the staff cafeteria (additional meals can be purchased at subsidized rate). Comprehensive benefits package (Medical, Vision & Dental) including extended benefits such as mental health and orthodontics for full‑time permanent status employees. Defined contribution pension plan with employer matching up to 5% of annual earnings for full‑time permanent status employees. Employee travel program with discounts on room rates and on food & beverage at Fairmont & Accor properties worldwide. Access to the Mountain Explorer Travel Program – exclusive room rates for colleagues, including 50% off all food & beverage when staying at Fairmont Resorts in Lake Louise, Banff & Whistler. Discounts while using resort’s Food & Beverage outlets, fitness centre, spa, and Fairmont Jasper Park Lodge golf courses. #J-18808-Ljbffr