Culinary Services Coordinator

The Coordinator is responsible for day-to-day running of inside activity related to food service at the Ark Encounter. Guest experience is of highest priority. This coordinator position focuses on indoor and outdoor venues and their staff, the specific food items and their respective ingredients. Therefore, this position focuses on, but is not limited to, the following areas: staff involved in the preparation and sale of food, ensuring proper quantities of food items are prepped, rotated, and stocked each day. This position has a career path to fit your professional growth goals through managing a large staff to achieve great results by tackling challenges and having fun along the way.

Daily responsibilities         

• Promote the Mission and Standards of Answers in Genesis and the department vision of providing memorable dining experience for our guests through all venues
• Create a SERVE culture environment in all work done
• In collaboration with the Manager, develop the direction of the daily operations for all venues within the department and guide staff with the overall development of a SERVE culture
• Give utmost attention to food presentation to ensure a high-quality guest experience.
• Ensure that safety and hygienic operations of the cooking areas are adhered to by members of staff.
• Enforce standards, departmental goals, and procedures.
• Facilitate team’s success by making sure staff is well-trained, and know strengths and weaknesses of all staff.
• Address staff issues professionally.
• Participate in selection, training, and ongoing evaluation of seasonal staff.
• Help create and manage employee schedule for indoor venue staff.
• Report any equipment or facility repair issues to a Culinary Services manager or Director of Culinary Services and arrange for repair if given approval.
• Enforce and teach all food handling procedures in compliance with NKY Health Department.
• Promote effective communication between staff and management.
• And all other duties and responsibilities as assigned by management

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Knowledge of the principles and practices of food preparation, quantity cooking, purchasing, and food costs.
• Considerable knowledge of the applicable professional and county governmental standards and regulations on food service standards and safety.
• Ability to plan, schedule, and supervise the work of a large staff.
• HACCP certified.
• Excellent leadership, management, interpersonal, and analysis skills.
• Self-motivated with the ability to lead in a variety of settings with a diverse team.
• Ability to keep a clear head in a fast-paced environment and reacts well under pressure in order to maintain pleasant working relationships with a diverse group of staff and museum guests.
• Able to regularly lift up to 10 pounds and occasionally lift up to 50 pounds. Required to bend, twist, stoop, push, pull, and stand for extended periods of time