What are the responsibilities and job description for the Culinary Operations Coordinator position at Olivier Cheng Catering and Events?
The culinary operations coordinator is providing support to the operations manager in the overall event administrative management including commissary and off-site event. Able to cover in the managers absence, with the same quality standards.
Familiar with database entry, computer and analytical skills a must. Communications and problem-solving skills. Assist in inventory, purchasing and part.
QUALIFICATION REQUIREMENTS:
- Good basic culinary background. Culinary training preferred.
- Experience in the kitchen preferred, to include both fine dining restaurants and high-end caterers.
- Strong computer and analytical skills.
- Strong database experience, preferably with Caterease and inventory system.
- Microsoft suite experience (including Excel, Word and Outlook)
- Good understanding of inventory system, recipes standardization and costing.
- Competent in organization and time management skills
- Good communication skills
- Understanding of all sanitation standards
- Initiative, self-motivated, problem-solving attitude, team player and flexible
JOB DUTIES AND RESPONSIBILITIES:
- Maintaining the food cost database, costing recipes and invoices management.
- Assist in keeping the menu database up to date
- Assist in creating event paperwork: annotated kitchen menus (AKM), food pack out (KPO) and equipment pack out (PO), ensuring that each event gets the correct food and equipment.
- Assist the food packer when necessary
- Assist in troubleshooting & responding to real-time event issues.
- Assist with tastings
- Manage photo library
- Occasional ordering, staffing and other duties carried out by the manager.
- The ability to perform other tasks or Special projects as assigned by manager or Senior Culinary leadership.
- The ability to be flexible if needed, with scheduling.
Salary : $65,000 - $70,000