As a Food Service Coordinator, you will be integral in facilitating effective communication between the culinary team and the front-of-house staff. Your primary duties will include managing food orders from the kitchen and ensuring they are organized for swift delivery to patrons. Maintaining quality standards is essential in this role, where you will check orders, uphold presentation standards, and guarantee timely service.

To thrive in this position, you should possess a comprehensive knowledge of the menu, visual presentation techniques, portion control, and garnishing standards. Reporting to the Restaurant Manager and Food and Beverage Controller, you will collaborate closely with the front-of-house management team and the Lead Line Cook to oversee menu item preparation.

Key Responsibilities:

• Preparing the service line with necessary supplies before each shift
• Coordinating with the Prep Supervisor or Kitchen Manager for inventory replenishment
• Executing light food preparation tasks as required
• Serving as the primary contact for all orders from the kitchen
• Reviewing each order for accuracy and completeness
• Monitoring plate consistency, temperatures, and presentation
• Working with the Lead Line Cook to address any order discrepancies
• Organizing orders to maintain an efficient service window
• Directing the delivery of hot meals to guests
• Tracking and managing all orders for effective service
• Expediting additional items such as soups, breads, salads, and condiments as necessary
• Cleaning and sanitizing the service area after each shift

Qualifications:

• Comprehensive knowledge of food safety and sanitation practices
• Certification in food handling or equivalent
• Ability to maintain focus in a fast-paced environment and remain composed under pressure
• Thorough understanding of menu items, garnishing, plating standards, portioning, and temperature management
• Adherence to company dress code
• Physical capability to lift, bend, stand for extended periods, and carry heavy trays
• Previous experience in high-volume, full-service dining establishments