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)