How you will make an impact

You will be responsible for the supervision and training of kitchen staff, in addition to the production, quality assurance, and profitability of all menu items.

As a Culinary Coordinator, you will

• Assist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offerings
• Recommend and implement preparation to reduce costs and supervise all kitchen personnel to ensure correct methodologies are followed
• Maintain a clean and safe work area adhering to food safety and health standards
• Prioritize and delegate tasks in kitchen layout and prep
• Ensure all products and ingredients required are delivered in a timely manner for prompt delivery to kitchens and clientele
• Ensure food ingredients are stored in their designated area and rotated in the proper manner
• Provide input into catering menus and develop new menu items 
• Work efficiently and effectively to gather, wash, cut, season, cook and store quality ingredients. 
• Assist Food Service Director in maintaining accurate daily production records and completing all required documentation, reports, and logs as assigned
• Train employees: plan, assign and direct work; appraise performance; rewards and discipline associates; address complaints and resolve problems
• Advise management of purchasing requirements with a focus on minimizing waste and avoiding product shortages

About you

• 3 years cooking experience in a past faced institutional kitchen environment
• You must have a valid Food Handler Certificate or provincial equivalent
• Excellent customer and client relationship skills
• Excellent communication skills (written and verbal)