Culinary Coordinator

Intellisource Colorado•Palo Alto, CA

About The Position

The Culinary Coordinator is an integral member of the Culinary Team, responsible for executing program goals through cross-functional planning, facilitation, and reporting. The role supports and implements culinary programs, provides excellent customer service, and administers food and beverage programs and services. The coordinator oversees equipment upkeep and maintenance at all sites, checks break areas to ensure service standards, stocks break areas and coolers with fresh products, and rotates out older products. The position also maintains operational systems and processes, works with cross-functional teams to solve issues and track deliverables, analyzes production systems and recommends improvements, and coordinates with department managers and team members on culinary projects. Other duties may be assigned to meet program goals.

Requirements

Three years of high-volume food and beverage experience in a related field and/or a degree from an accredited university in Hospitality, Business Administration, or a related major.
Experience with Microsoft Windows and Office, including word processing, spreadsheets, Outlook, and database programs.
Customer-service orientation, accuracy, self-motivation, and efficient time management.
Strong interpersonal skills and the ability to direct and motivate staff to provide excellent service to internal and external customers.
Experience working in time-critical, fast-paced product development.
Ability to manage multiple projects simultaneously.
Ability to quickly understand complex problems and facilitate a team toward decisions and action.

Nice To Haves

Food Manager Certification.

Responsibilities

Oversee upkeep and maintenance of equipment at all sites, including Keurigs, fridges, soda machines, and vending machines.
Conduct walkthroughs of break areas to ensure service standards meet expectations.
Maintain operational systems, processes, and policies to support management reporting, information flow, and coordination between business units.
Collaborate with cross-functional teams to solve complex issues, set goals, track deliverables, and report results.
Monitor and analyze the current production system and develop strategies for improvement when necessary.
Stock break areas and coolers with fresh products and rotate out older products.
Interact with managers across departments and organizations and liaise with team members to accomplish Culinary Department projects and goals.
Perform other duties as required to meet program goals.