Culinary Coordinator

Job Title: Culinary Coordinator

FLSA Classification: Non-Exempt (Hourly)

Salary Range: $19.00 - $25.00, per hour

Reports to: Executive Chef

Summary/objective: The Culinary Coordinator'srole is to provide personalized secretarial and administrative support to members of the Kitchen team in a well-organized and timely manner. Duties include planning meetings, updating databases and managing information flow to staff. Such management may include but is not limited to acting as the point of contact between the Executive Chef, sending and receiving of electronic and paper information (memos, e-mails, etc.) and drafting correspondence, reports and other documents. This role will coordinate with different departments based on business demands and project requirements.

Essential functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
• A neat professional appearance must be maintained at all times, along with a respectful, open-minded demeanor to reflect the organization's philosophy.
• Act as an ambassador for the brand including upholding AAA and Luxury Hotel service standards.
• Undertake the tasks of receiving calls, take messages and routing correspondence
• Complete weekly payroll accurately and by deadline on Monday at 9 am
• Assist with weekly schedule ensuring labor is within budget and supports business demands
• Assist in recruiting, hiring and onboarding culinary applicants following SPR procedures
• Provide training to new hires and current employees on time clock, payroll and HR compliance items using Paycom app
• Act as a representative for the kitchen in monthly new hire orientations and/or Career Fairs
• Support the J1 and Work and Travel participants throughout their program including; ensuring training plan and program rule compliance, Department of State audits, cultural activities and individual participant needs
• Assist with monthly inventory and send to corporate office for review
• Assist with weekly orders and purchases as needed
• Develop written SOP’s and training documents
• Assist Executive Chef with compiling menu descriptions, photos and recipes
• Facilitate necessary trainings and certification programs such as ServSafe
• Maintain accurate records of all employee certifications and send out reminders prior to expiration date
• Maintain BEO binders and attend weekly BEO and Resume meetings
• Perform all other duties as assigned by management.
• Fully aware of and comply with Resorts policies and procedures as identified in the procedure manual and handbook.
• Adhere to all Health and Safety policies and procedures.

Work environment

• Working conditions are based in a hospitality setting.
• Associates may be exposed to weather conditions prevalent at the time.
• Noise level in work environment is usually moderate.
• Exposure to cleaning solvents, chemicals
• Some exposure to smoke, steam, high temperatures and humidity.

Work authorization/security clearance requirements

Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.

Affirmative Action/EEO statement

Saybrook Point Resort & Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Competencies

• Proven experience in Food and Beverage positions
• Full comprehension of office management systems and procedures
• Excellent knowledge of MS Office including Excel
• Working Knowledge of Adobe
• Proficiency in English
• Exemplary planning and time management skills
• Ability to multitask and prioritize daily workload
• High level verbal and written communications skills
• Strong organizational and clerical skills
• Positive interpersonal skills with a focus on teamwork
• Ability to read and comprehend instructions and correspondence.

Physical demands

• To perform this job successfully, the individual must be able to stand, move and work throughout the kitchen area and property, including walking up to 1 mile, climbing stairs and standing at workstation for the duration of the shift.
• While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands and fingers, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell.
• The associate must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.

Required education and experience

• High School Degree or GED
• Minimum of 3 years of administrative and/or clerical experience
• Minimum of 3 years Food and Beverage experience

Preferred education and experience

• Hotel industry work experience
• Bilingual preferred
• Kitchen Management

Additional eligibility requirements

• Maintains all current licenses and certifications
• Be familiar with all Hotel services/features and local cuisine and farm to table options.
• Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
• Available days, evenings, weekends, holidays and extended hours as business dictates.