Culinary Coordinator, Hot Production, Full Time

COMPASS GROUP CANADA; Ottawa; On-site; CAD 42,000 - 64,000; Full time

Job summary

Compass Group Canada in Ottawa is seeking a Culinary Coordinator for Hot Production to support menu planning, maintain quality and profitability across Food & Beverage offerings, and supervise kitchen staff. You will collaborate with the Executive Chef to optimize prep methods and inventory, while ensuring safety and cleanliness in the work area.

You will also train staff, help with production records, and provide input on catering menus and new items, focusing on minimizing waste and meeting

Responsibilities

• Assist Exec Chef with menu planning and profitability across F&B
• Recommend prep changes to cut costs; supervise kitchen staff
• Keep work area clean; follow food safety standards
• Prioritize and delegate tasks to Hot Production Food Service Workers
• Ensure timely delivery of products and ingredients to outlets/clients
• With Receiver: store ingredients properly and rotate stock
• Input on catering menus; develop new items
• Gather, wash, cut, season, cook and store ingredients efficiently
• Assist Exec Chef in maintaining daily production records and logs
• Train employees: plan, assign and direct work
• Advise management on purchasing to minimize waste and shortages

Job description

As Culinary Coordinator, Hot Production, you will:

• Assist the Executive Chef and Senior Culinary Coordinator 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 to Food Service Workers in the Hot Production team
• Ensure all products and ingredients required are delivered in a timely manner for prompt delivery to outlets and clientele
• Working with the Receiver, 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 Executive Chef in maintaining accurate daily production records and completing all required documentation, reports, and logs as assigned
• Train employees: plan, assign and direct work
• Advise management of purchasing requirements with a focus on minimizing waste and avoiding product shortages