Culinary Coordinator: Menu & Production Lead

Algonquin College; Ottawa; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Restaurant discounts

Professional development

Job summary

Algonquin College in Ottawa is seeking a Culinary Coordinator for the 35th Street Residence to manage daily kitchen operations and lead the Residence Production team. You will assist with menu planning, ensure high quality and profitability of food and beverage offerings, and drive cost-saving initiatives.

The role requires hands-on mentorship, strong organizational skills, and the ability to coordinate with purchasing and reception teams to meet guest needs and inventory targets.

Qualifications

• Minimum 3 years experience in fast-paced culinary environments.
• Proven ability to self-manage production for hundreds of guests.
• Proven ability to manage par levels and inventory for all supplies.
• Ability to lead a team of Food Service Workers while planning production and tasks.

Responsibilities

• Assist the Executive Chef and Senior Culinary Coordinator with menu planning and maintaining quality and profitability in F&B offerings.
• Recommend and implement preparation to reduce costs and supervise kitchen personnel to ensure correct methodologies.
• Maintain a clean and safe work area adhering to food safety and health standards.
• Prioritize and delegate tasks to Food Service Workers in the Residence Production team.
• Ensure products and ingredients are delivered in a timely manner for outlets and clientele.
• Coordinate storage and rotation of ingredients with the Receiver.
• Provide input into catering menus and develop new menu items.
• Train employees: plan, assign and direct work.
• Advise management of purchasing requirements with a focus on minimizing waste and avoiding shortages.

Job description

Algonquin College in Ottawa is seeking a Culinary Coordinator for the 35th Street Residence to manage daily kitchen operations and lead the Residence Production team. You will assist with menu planning, ensure high quality and profitability of food and beverage offerings, and drive cost-saving initiatives.

The role requires hands-on mentorship, strong organizational skills, and the ability to coordinate with purchasing and reception teams to meet guest needs and inventory targets.