Culinary Operations Coordinator

2 weeks ago

Red Deer, 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 front-of-house 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 2024-25. 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 cost-effective manner including;
- Purchases and issues items needed for labs, classes, events, and restaurant service.
- Maintain par-stock 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 in-first out”.
- Inventory and order beverages, seasonings, napkins, service ware, glassware, take-out 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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