Culinary Coordinator

Summary

The Culinary Coordinator will provide culinary planning, logistics and hands-on preparation support as needed, as well as the day-to-day operations. As our coordinator you will provide an extensive range of administrative duties to the culinary and production teams and be a significant contributor towards ensuring the seamless operation of these vital services.

Essential Functions

• Assist chefs with culinary planning, food orders, sponsor orders, sponsor product tracking and distribution, and receiving and organizing of all food, beverage and sponsor products.
• Assist with coordinating and participate in customer presentations, including correspondence, recipes, demonstration logistics, equipment, etc. and ongoing updates to the various internal production and planning documents.
• May assist in absence of Cooks to support Kitchen staff as needed.
• Maintain good portion control and forecast of production
• Practice proper grooming, personal hygiene, and use safety equipment
• Place racks of products in cooling tunnel or any other available waiting area, stocked and ready to go
• To make sure kitchen is locked and all items secured, turn off all cooking machines before leaving
• Communicate effectively with kitchen personnel & other unit departments
• Compliance with all company service standards, health & safety procedures, food safety requirements
• Help where needed to ensure all kitchen areas are ready for service
• Responsible for sanitation and post-service set-up
• Notify team lead, lead hand, or manager of any maintenance repairs need or unsafe conditions
• Perform other duties as assigned
• Taste and smell prepared food to determine quality and palatability
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• Ensure compliance with all applicable requirements related to product and service quality, environmental standards, food safety, and health and safety regulations.
• Promote a safe and healthy work environment by preventing work-related injuries and illnesses, eliminating hazards, and reducing health and safety risks.
• Compliance with Hazard Analysis Critical Control Points (HACCP)/General manufacturing practices (GMP) guidelines for personal hygiene and observe security precautions as mandated by unit management.
• Satisfactory and punctual attendance are expected.
  
  

All other duties as assigned.

Education/Experience Requirements

• High School Diploma preferred
• At least 5 years of culinary experience in fine dining, hotels, or catering
  
  

Knowledge, Skills, And Abilities

• Ability to stand for long periods
• Ability to read in English, write in English, speak in English
• Good knowledge of HACCP is an asset (training will be provided otherwise)
• Knowledge of cooking procedures, safety, and sanitation.
• Ability to handle pressure in a fast-paced environment and to work on weekends
• Able to lift, pull, push at least 50 lbs.
  
  

PHYSICAL ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential responsibilities.

While performing the duties of this job, the employee is regularly required to sit, walk, talk and/or hear. The employee is frequently required to use hands to handle or feel. The employee must also occasionally lift and/or move up to 50 pounds. The temperature of the environment may fluctuate drastically from very cold to very warm temperatures. The noise level may range from moderate to very loud.