Culinary Operations Coordinator

1 week ago

Red Deer, Alberta, Canada Red Deer Polytechnic Full time

Please see Special Instructions for more details
:

Posting Details:

Position Information

Position Title

  • Culinary Operations Coordinator
    Position Summary
  • The School of Trades & Technology is seeking a dynamic individual with management skills to join our Culinary Arts and Cook Apprenticeship programs. The Culinary Operations Coordinator will lead the frontofhouse operations of our dining room facilities (two days a week to start) and will coordinate and control inventory for both the restaurant and cook training kitchen.
  • This position has a variety of tasks including facility management, supervision of dining room staff and lab assistants, managing budget, inventory and purchasing of food products for both the Culinary Arts and Cook programs.
  • Red Deer Polytechnic is excited to launch the Culinary Arts program in The Culinary Operations Coordinator will play an integral role in developing how we manage our facilities and purchase our inventory for this new and exciting program.
    Position Responsibilities
  • Responsibilities of the Culinary Operations Coordinator, School of Trades and Technology include but are not limited to:

  • Culinary Arts and Cook Apprenticeship Program Support
  • Develops and maintains purchasing process in accordance with RDP Purchasing Policy, and in a costeffective manner including;
  • Purchases and issues items needed for labs, classes, events, and restaurant service.
  • Maintain parstock levels.
  • Compile monthly purchasing report for budget holder.
  • Pickup and deliver product as needed.
  • Develops and maintains receiving, storing and production inventory following Food Safe guidelines.
  • Receives, unpacks, and properly stores incoming orders, ensuring order validation and accuracy.
  • Counts, weighs and/or marks articles with identifying codes, figures or letters as required including dating and rotating "first infirst out".
  • Inventory and order beverages, seasonings, napkins, service ware, glassware, takeout containers, and cleaning products.
  • Monitors operational expenses on an ongoing basis, resolves issues and apprises the Operations Manager of anomalies requiring corrective action when required.
  • Record receiving, production and inventory logs daily, and provide a monthly summary report to lead budget holders.
  • Monthly reconciliation of RDP Purchasing Card.
  • Records itemized cost details and prepares budget transfers reports. Consults with appropriate software programs and compiles reports for tracking.
  • Supports student participation in inventory processes as indicated by curriculum and as delivered by faculty (e.g. inventory, receiving, storage, tracking procedures).
  • Provides information such as unit costs, recommendations on stock items to department stakeholders.
  • Communicates with vendors, both verbally and in writing and maintains a positive, professional relationship with suppliers.
  • Communicate relevant information to Culinary Arts Instructor before, during and after dining room service with accuracy and timeliness.
  • Manage Culinary Arts Social Media accounts, create engaging posts, and monitor comments, that promote RDP program activities, and Cornerstone lunch and dinner service.

Dining Room Operations

  • Trains, supervises, and directs dining room and service team members, including culinary students where necessary (in compliance with Culinary Instructor's directions).
  • Maintains an organized, safe, and sanitary work environment (dining room bar, service station, coffee station in kitchen).
  • Ensures glassware, cutlery, and utensils are clean & polished.
  • Ensures dining room equipment is maintained and working efficiently.
  • Maintains a maintenance, janitorial and repair schedule for the Cornerstone facilities as per RDP's contractual agreements.
  • Coordinates and monitors necessary unscheduled maintenance, cleaning and repair as needed.
  • Manages Dining Room reservations including;
  • Sending confirmations
  • Inquiring about dietary requirements
  • Managing cancellations, special events, and additional requests
  • Provides an excellent dining experience to guests and customers.
  • Manages seating plan
  • Shares menu information (specials, dietary concerns, dish details, etc.)
  • Takes customers' food orders and submits through Point of Sale (POS) system.
  • Encourages customer feedback via comment cards or the online feedback survey.
  • Addresses any issues or concerns that arise, both independently and collaboratively with Culinary Instructor.
  • Manages food sales of Culinary Department soup sales and baked goods.
  • Models' exceptional hospitality service, and trains service team members, including Culinary students, with this focus.
  • Programs menu items into POS, and ensures POS is updated and functioning.
  • Reconciles revenue after each service, maintains cash float, requests additional coinage and bills as needed.
  • Cash handling and revenue deposit completed as per RDP Cash Collection & Deposits po

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