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Culinary Operations Coordinator

2 months ago

West Palm Beach Florida, United States Oak View Group Full time

Position Summary:


The Culinary Operations Coordinator is a part-time role dedicated to supporting the Office Manager and Executive Chef with various administrative functions within the culinary division at Oak View Group.

This role necessitates flexibility to work on weekdays and weekends, with availability for morning, afternoon, and evening shifts on an on-call/event basis.

The compensation for this position is a flat hourly rate of $15/hr, with an expected workload of approximately 15 hours per week.

Part-time benefits include a 401(k) savings plan with matching contributions.

Additionally, Oak View Group offers part-time, seasonal, and internship employees one hour of accrued paid leave for every 30 hours worked, up to a maximum of 48 hours annually.



Key Responsibilities:


Assist in the management of Banquet Event Orders (BEOs) for the culinary division, ensuring regular updates to the BEO production bulletin board and individual BEO records for the Executive Chef, Executive Sous Chef, and Executive Steward Supervisor, including new BEOs, modifications, and additional requests.

Contribute to the oversight of food and labor cost management.

Support monthly inventory processes and controls.

Manage updates to inventory pricing on a monthly basis.

Supervise and manage perpetual inventory levels in collaboration with the Warehouse & Inventory Associate.

Oversee the Purchase Order (PO) system for the culinary division.

Coordinate scheduling and communicate deadlines through the WhenIWork application for all kitchen staff.

Conduct daily audits of ADP time sheets to ensure accurate timekeeping for culinary personnel.

Ensure compliance with break regulations among culinary team members.

Actively engage as a team player, focusing on efficient preparation, high-quality service, and timely delivery of products.

Maintain exemplary attendance standards in accordance with company policies.

Qualifications:
Demonstrated exceptional organizational skills.

Proficient in speaking, reading, and writing in English.

Spanish language skills are a plus.

Able to thrive in a team-oriented, fast-paced, event-driven environment.

Possess a valid food handling certificate if mandated by state and federal regulations.