Culinary Coordinator

Description

POSITION SUMMARY:

The Culinary Coordinator is responsible for effectively leading the culinary support team in serving foods and beverages during meals. The Culinary Coordinator is responsible for oversight in setting up, breaking down and cleaning all food service areas, as well as responsible for communicating information to the culinary support team under the directive of the Culinary Services Manager.

ESSENTIAL RESPONSIBILITIES: To perform this job, an individual must perform each essential function satisfactorily with or without a reasonable accommodation.

• Leads and directs the work of the culinary support team
• Responsible for training all new Culinary Services team members
• Responsible for supporting servers campus wide
• Oversight of allergies and menu boards during shift in coordination with the Culinary leadership
• Oversight of the nightly closing checklist and closing the restaurant properly on scheduled shift
• Responsible for being a conduit of information from and between the culinary team and the management team
• Oversight of receiving packages and storing them in the food storage area

· Responsible for setting up and checking levels of product in the buffet; reporting replacement needs in a timely fashion to the cook team

· Check plates, cups and cutlery to verify cleanliness prior to participants coming through the buffet line; verify all salt, pepper and sweetener containers are full for upcoming meal and equally distributed on tables; brews all coffee and tea for current and/or upcoming meals

· Maintain foods at appropriate temperatures

· Responsible for the food accessibility for the customers and all utensils must be plentiful and within reach of line, frequently ensuring utensils are clean and have not fallen into the food or onto the buffet, cleaning and replacing as needed; serving containers, food and drinks must be replenished quickly and in a way that is not distracting from the customers; food transfers are made in a way that minimizes waste and residue from each customer

· Greet all internal and external customers with a pleasant and professional demeanor; regularly announce the items on the buffet to participants in a clear voice with enthusiasm and in a pleasant fashion

· Bus tables on a regular basis and converse with participants and Onsite Guides as meals are finished

· Track and record all refrigeration logs throughout campus are recorded on a daily basis.

· Return all serving containers and leftover food to kitchen after meals; replenish all salt, pepper, and sweetener containers after each meal; clean and sanitize buffet and drink service area before and after meals, replacing tablecloths and other décor as needed

· Replenish snack areas ensuring all offered varieties are stocked; ensure all beverages are available, fresh and necessary supplies that accompany beverages are stocked; ensure snacks area is cleaned as needed and meet health code requirements

· Clean food service area, which includes and may not be limited to sweeping, mopping, vacuuming and washing any and all areas used in dining

· Actively provide the highest level of customer service to our clients; continuously strive to improve upon our service, and commitment to a superior customer experience as a whole

· Assist Culinary Support Services and Wash in cleaning, washing and returning dry dishes as directed

· Partner with all team members to foster an environment based on the company ANCHOR Values: Authenticity, Nurturing, Courageous, Humble, Open, and Resilient; become a “culture keeper” for the organization; prioritize upholding and protecting a healthy and accepting environment

Regular and reliable attendance

Perform other duties as assigned

Requirements

High school graduate or equivalent preferred; Previous experience in Food Service preferred or 1 year providing Culinary Support to Onsite required.