Culinary Service Coordinator
4 weeks ago
The Culinary Service Coordinator plays a crucial role in overseeing the daily operations of food preparation and service within a vibrant dining environment. This position requires a blend of leadership, organization, and culinary expertise to ensure a high-quality dining experience for all guests.
Key Responsibilities- Education: Secondary (high) school graduation certificate
- Work Environment: On-site customer service in a restaurant setting
- Operational Management: Establish effective methods to meet work schedules and ensure timely service.
- Staff Supervision: Oversee and coordinate the activities of team members involved in food preparation and portioning.
- Training: Provide comprehensive training to staff on job responsibilities, sanitation, and safety protocols.
- Resource Management: Estimate and manage the ingredients and supplies necessary for meal preparation.
- Recruitment: Hire and onboard food service personnel.
- Quality Assurance: Ensure that all food and service meet established quality control standards.
- Financial Planning: Prepare budgets and cost estimates to maintain operational efficiency.
- Record Keeping: Maintain accurate records of stock levels, repairs, sales, and waste management.
- Reporting: Prepare and submit detailed reports on operational performance.
- Scheduling: Establish and manage work schedules for the team.
This role involves supervising a team of 5-10 individuals, including:
- Cooks (general)
- Food and beverage servers
- Kitchen and food service assistants
- Experience: 2 to less than 3 years in a similar role.
- Health Benefits: Includes dental, healthcare, and vision care plans.
- Financial Benefits: Eligible for gratuities.
- Employment Duration: Permanent position.
- Language of Work: English.
- Work Hours: 30 to 44 hours per week.
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Culinary Services Supervisor
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