Kitchen Operations Coordinator

2 weeks ago

Palm Beach, Florida, United States The Beach Club Full time
Job Overview

Reports to: Executive Chef

Supervises: Sauce Cook; Fry Cook; Line Prep Cook; Assistant Cook; Sauté Cook; Salad Preparation Assistant


Education and Experience Requirements

  • Completion of a culinary arts program from a recognized institution
  • A minimum of three years in a culinary role covering all aspects of food preparation and kitchen management

Essential Knowledge and Skills

  • Proficient in the use of all kitchen equipment
  • Understanding of workplace safety and health regulations; adept at implementing safety measures and identifying risks
  • Familiarity with food handling and preparation standards for all dishes served
  • Ability to effectively oversee kitchen staff in the absence of the Executive Chef
  • Knowledge of emergency procedures and protocols

Key Responsibilities

The Kitchen Operations Coordinator serves as the crucial link between the kitchen team and front-of-house staff. This role is vital in ensuring the precision, quality, and timing of all culinary orders. Attention to detail in areas such as meat and seafood preparation, as well as presentation, is essential. The position requires working efficiently in a high-pressure environment while maintaining organization and poise. Strong communication skills and a keen eye for detail are necessary for managing orders ranging from simple appetizers to elaborate multi-course meals.


Primary Duties

  • Oversees or directly manages kitchen personnel responsible for the daily preparation of soups, sauces, and daily specials, ensuring adherence to established recipes and presentation standards
  • Assists the Executive Chef with inventory management, pricing strategies, cost control, and food requisitioning
  • Conducts daily inventory checks to ensure accurate tracking of all kitchen supplies
  • Supports the Executive Chef in training staff, maintaining sanitation and safety standards, and planning menus
  • Maintains high standards of quality, cost control, presentation, and flavor in all food items
  • Ensures optimal staffing levels for peak productivity and quality; manages food and labor costs to maximize profitability
  • Recommends maintenance and repair needs for kitchen equipment
  • Prepares reports, organizes employee schedules, and manages menu costs as directed by the Executive Chef
  • Actively participates in kitchen operations as assigned by the Executive Chef
  • Contributes to energy-saving initiatives within the kitchen
  • Collaborates with dining service staff during daily briefings
  • Assists in safeguarding kitchen security, including equipment and inventory management
  • Facilitates food procurement, delivery, storage, and distribution processes
  • Expedites food orders during busy service periods
  • Supervises, trains, and assesses kitchen staff performance
  • Coordinates buffet setups and presentations
  • Checks mise en place prior to service and inspects food presentation to ensure quality standards are upheld
  • Addresses member and guest feedback, reporting issues to the chef and assisting in resolutions
  • Monitors kitchen staff attendance and compliance with scheduled shifts
  • Submits suggestions for operational enhancements and staff management to the Executive Chef
  • Understands and consistently adheres to proper sanitation practices, including personal hygiene
  • Participates in staff meetings
  • Performs additional tasks as assigned by the Executive Chef

Licenses and Certifications

  • Food safety certification
  • Certification from the American Culinary Federation or equivalent hospitality organization

Physical Requirements and Work Environment

  • Ability to stand for extended periods and perform physical tasks such as walking, climbing stairs, balancing, stooping, kneeling, crouching, bending, stretching, and reaching
  • Capable of lifting, pushing, or pulling up to 50 lbs
  • Engages in continuous repetitive motions
  • Works in a hot, humid, and noisy kitchen environment
  • Willingness to work on weekends and holidays as needed

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