Culinary Operations Administrative Assistant

Pinehurst Resort; Pinehurst (NC); On-site; USD 42,000 - 65,000; Full time

Job summary

Pinehurst Resort is seeking an Administrative Assistant to the Executive Chef to provide administrative, operational, and analytical support for Culinary Operations. You will collaborate with culinary leadership and other departments to ensure effective communication and accurate reporting.

The ideal candidate is highly organized, detail-oriented, and capable of managing multiple priorities. Responsibilities include labor and food cost reporting, onboarding new culinary staff, and contributing

Qualifications

• Associate degree preferred; equivalent experience considered.
• Minimum three to five years of administrative support experience, preferably within hospitality, food and beverage, culinary, or hotel operations.
• Strong proficiency in Microsoft Office Suite including Excel, Word, Outlook, and PowerPoint.

Responsibilities

• Provide administrative support to the Executive Chef and Culinary Leadership Team.
• Manage calendars, schedules, meetings, and departmental communications.
• Prepare correspondence, reports, presentations, meeting agendas, and meeting minutes.
• Maintain organized filing systems and confidential personnel records.
• Coordinate onboarding activities for new culinary employees and leaders.
• Support payroll administration, schedule postings, attendance reporting, and timekeeping accuracy.
• Prepare, maintain, and analyze labor reports, food cost reports, payroll data, attendance reports, and operational metrics.

Skills

Office software proficiency

Administrative support

Data analysis

Education

Associate degree preferred

Job description

Pinehurst Resort is seeking an Administrative Assistant to the Executive Chef to provide administrative, operational, and analytical support for Culinary Operations. You will collaborate with culinary leadership and other departments to ensure effective communication and accurate reporting.

The ideal candidate is highly organized, detail-oriented, and capable of managing multiple priorities. Responsibilities include labor and food cost reporting, onboarding new culinary staff, and contributing