Culinary Coordinator

As a Culinary Coordinator, you will be responsible for overseeing all aspects of the culinary department within a restaurant, hotel, catering company, or other food service establishment. Your primary duties will include coordinating menu planning, food preparation, and kitchen operations to ensure efficient and high-quality service. You will work closely with chefs, kitchen staff, and management to maintain inventory levels, adhere to food safety guidelines, and uphold food quality standards. Additionally, you will be tasked with training new kitchen employees, scheduling shifts, and monitoring the overall performance of the culinary team. The ideal candidate will have a strong background in culinary arts, excellent organizational skills, and a passion for delivering exceptional dining experiences to customers.

Responsibilities

• Plan and coordinate culinary events, workshops, and activities.
• Develop menus in collaboration with culinary team, ensuring variety and seasonal ingredients.
• Oversee food preparation and presentation, ensuring high standards of quality and consistency.
• Manage inventory of food supplies and equipment, ordering as needed.
• Train and supervise kitchen staff on culinary techniques, safety procedures, and hygiene practices.
• Monitor and control food costs, wastage, and portion sizes to maximize profitability.
• Collaborate with vendors and suppliers to source high-quality ingredients at competitive prices.
• Stay updated on culinary trends and techniques, and implement innovative ideas in menu planning.
• Maintain cleanliness and organization in the kitchen and dining areas, adhering to health and safety regulations.
• Provide excellent customer service by addressing feedback, resolving issues, and ensuring guest satisfaction.

• High school diploma or equivalent required, culinary certification preferred
• Minimum of 2 years experience in a culinary role, such as line cook or sous chef
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Excellent organizational and communication skills
• Ability to work efficiently in a fast-paced environment, managing multiple tasks and priorities

• High school diploma or equivalent required, culinary certification preferred
• Minimum of 2 years experience in a culinary role, such as line cook or sous chef
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Excellent organizational and communication skills
• Ability to work efficiently in a fast-paced environment, managing multiple tasks and priorities