Coordinator - Culinary Operations

Reynolds Lake Oconee•Greensboro, GA

19h•Onsite

About The Position

This role provides comprehensive administrative and operational support to the Director of Culinary, ensuring the smooth functioning of kitchen operations, purchasing, event support, and human resources functions. The position involves managing correspondence, maintaining records, assisting with purchasing and budgeting, supporting event organization, and facilitating HR processes for the culinary team.

Requirements

Minimum 3–5 years of administrative experience in a food and beverage/hospitality environment.
Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook).
Proficient in timekeeping software.
Proficient in Canva.
Proficient in basic drawing or desktop organizational software.
Excellent verbal and written communication skills.
Strong organizational skills.
Resourcefulness.
Customer service orientation.
Ability to follow directions accurately through completion.
Follow all company safety and training programs.
Report hazards and on-the-job injuries promptly.
Take personal responsibility for safety.

Nice To Haves

Bachelor’s Degree preferred.
Bilingual English/Spanish is a plus.

Responsibilities

Take dictation, record meeting minutes, and manage Director of Culinary correspondence.
Develop and maintain specialized forms, charts, and documents to support kitchen activities.
Prepare meeting agendas, distribute documents, and maintain accurate records.
Type, edit, and distribute correspondence, ensuring confidentiality and proper filing.
Maintain office supply inventory for kitchen management and order supplies when approved.
Create and update recipe booklets, prep lists, and other culinary documents.
Assist with labor tracking, budgeting processes, and processing invoices.
Align property specifications set by the Director of Culinary.
Assist with kitchen design materials, future development projects, and obtain quotes for capital projects and equipment.
Work with accounting for capital projects and their completion.
Maintain physical and computer filing systems and coordinate website updates with Marketing.
Follow all established purchasing policies, product specifications, food safety requirements, and receiving procedures.
Assist the Director of Purchasing with vendor communication, product sourcing, price comparisons, and substitutions.
Maintain accurate purchasing records, purchase orders, vendor information, and documentation.
Review invoices and purchasing documentation for accuracy and resolve discrepancies.
Communicate product availability, substitutions, shortages, and price changes to culinary leadership and Director of Purchasing.
Place daily purchase orders with approved vendors and monitor order details.
Consolidate and submit daily orders for various culinary products.
Coordinate daily food purchasing needs with Executive Chefs, Sous Chefs, and culinary leadership.
Support daily culinary purchasing activities, ensuring alignment with property standards and procedures.
Organize the Director of Culinary's club event binder (BEOs) and maintain an up-to-date daily event calendar.
Order and display Employee of the Quarter plaques; track employee milestones and coordinate recognition efforts.
Update the kitchen information board daily with communications from the events team.
Collaborate with the Director of Culinary and marketing/communications team to create and send e-blasts, design menus, posters, and promotional materials.
Keep current employee phone lists and schedules accessible.
Assist culinary team with processing status changes, performance reviews, requisitions, and coaching/counseling processes to HR.
Maintain reports tracking attendance, accidents, and other essential information, communicating to HR.
Assist in the hiring and on-boarding process for culinary team members.
Act as the liaison for international culinary interns, collaborating with HR on housing, transportation, and communication.
Coordinate cultural events and assist with department on-boarding.
Provide any other administrative or clerical support as needed.
Adhere to all company policies and serve as a role model for Core Values and Service Standards.
Be available to work outside of normal business hours, including weekends and holidays, for club events and meetings.