Full-time: Back of House Coordinator

Closing: Sunday, November 16, 2025 at 11:59 pm.

Reports To: Senior Manager, Hospitality Services

Mission: To create an environment that inspires a passion for student success.

Desired Results of the Position:

• Exceptional culinary operations which serve a wide variety of high-quality food options to the community
• A collaborative work culture that empowers all staff to deliver excellent work
• Venues dedicated to coaching and mentoring staff

Nature and Scope:

The Back of House Coordinator (BHC), under the guidance of the Senior Manager, Hospitality Services will oversee the back-of-house operations of the hospitality kitchen departments. The BHC will help curate a selection of high-quality food options that enhance the experience at Hospitality venues. They will establish effective relationships with all managers and staff, embody and teach operational standards, maintain appropriate inventory and supply levels, and lead the preparation of all menu items. Their work will ensure that Hospitality venues consistently provide exceptional customer service. The BHC will work harmoniously with the Senior Manager, Hospitality Services and act as a leader among all staff teams. They will also train new Hospitality staff and ensure that all recipes, preparations, and presentations meet or exceed the department's quality specifications. They will establish harmonious and productive relationships with the staff of the Students' Association, College Staff, staff members, students, alumni and guests.

Job Duties:

• Collaborate with other staff to create a positive work environment that produces high satisfaction among all customers, staff, fellow employees, and clients.
• Assist in hiring, training, and scheduling part-time kitchen staff.
• Ensure that every kitchen is sanitary and is a safe work environment at all times.
• Execute food ordering and assist in processing related invoices to ensure proper stock levels.
• Oversee all aspects of daily back-of-house operations, including food preparation, temperature logs, cleaning schedules, opening and closing checklists, equipment maintenance schedules, etc., ensuring they are completed to the highest quality standards and promptly.
• Develop diverse menus and operational standards to ensure excellent catering operations.
• Maintain positive relationships with all vendors and suppliers. Ensure a wide selection of products is available and help procure the best pricing possible.
• Execute training programs that enable part-time staff to quickly and effectively learn the skills required to perform their roles effectively.
• Accountable for kitchen inventories; responsible for completing inventory counts and ensuring their accuracy.
• Maintain food and labor costs for the back-of-house staff. Manage waste and drive profitability.
• Provide all kitchen staff direction, motivation, leadership, and coaching.
• Contribute to the development of new menu items on an ongoing basis.
• Contribute ideas and help execute effective food specials and features.
• Identify new potential areas for increased business.
• Manage, coach, and discipline employees when required.
• Encourage staff excellence and the highest commitment to customer service.
• Ensure proper and safe operation of equipment. Follow appropriate equipment set-up, use, and takedown procedures.
• Must be trained and adhere to all provincial requirements and standards regarding Workplace Health & Safety and Workplace Hazardous Material Information Systems.
• Wear clean and proper staff attire at all times when working.
• Balance cash tills and deposits when required.
• All other duties as assigned

Core Competencies:

• Time Management
• Strong interpersonal skills
• Problem Solving
• Coaching and Mentoring

Desired Skills and Qualifications:

• Diploma in Culinary Management, Hospitality Management, or a relevant field.
• Minimum of 2 years of supervisory experience in kitchen operations.
• Excellent communication skills.
• Ability to develop and maintain strong professional relationships with internal and external stakeholders and work effectively with all levels of employees.
• Strong analytical and dispute-resolution capabilities.
• Ability to perform sustained physical activity for extended periods.
• Willing to work non-traditional shifts.
• Advanced Food Safety Training.
• Smart Serve Certification.
• OWHSA certification.
• WHMIS certification.
• CPR & First Aid training.
• Work Conditions:
• Work in a restaurant setting, with exposure to extreme temperatures
• Manual dexterity is required to use a desktop computer, tablet, knives, and other equipment
• Ability to lift 40lbs required
• Fast-paced environment

Compensation:

• This position is part of CUPE Local 5144 – pay Level 4 ($31.42–$34.81)
• This position is a full-time position, 35 hours a week.
• The Algonquin Students' Association offers a comprehensive benefits package to its employees. This includes participation in a pension plan, extended health and dental coverage, vision care, and other supportive benefits that promote well-being. Employees also enjoy complimentary access to our on-campus fitness facilities, along with additional perks that foster a healthy, engaged, and active workplace culture.