Culinary Operations Administrator

Position Summary
The Culinary Operations Administrator is responsible for supporting the day-to-day administrative, operational, and receiving functions of a high-volume commercial kitchen. This role ensures accurate planning, inventory control, scheduling support, food safety compliance, receiving operations, and culinary documentation while serving as a key liaison between the culinary leadership team, vendors, and support departments.

Primary Responsibilities

Support culinary leadership in maintaining labor management, food quality, event readiness, and compliance with health department standards.
Assist with event checkout procedures and ensure operational documentation is complete.
Perform additional duties and special projects as assigned by leadership.

Production & Event Planning

Create weekly production shells accurately and on schedule.
Adjust production pars based on event type, guest counts, historical usage, and sales information.
Coordinate with the Senior Sous Chef to transition production information for prep planning.

Administrative & Data Management

Maintain scheduling records, staffing information, and employee availability.
Input approved staffing schedules into workforce management systems.
Maintain inventory databases, pricing updates, formulas, and monthly inventory counts.
Process food purchase invoices and inventory transfers according to established coding procedures.
Maintain invoice tracking logs and reporting tools.
Support training administration by maintaining training schedules, documentation, and assigned materials.
Maintain waste tracking records, pricing updates, and reporting while communicating trends to the culinary leadership team.
Assist with additional administrative projects and reporting as assigned.

Receiving & Inventory Control

Receive and inspect all incoming deliveries for quality, quantity, and temperature compliance.
Reject damaged or unacceptable products and immediately communicate discrepancies to vendors and culinary leadership.
Accurately document shortages, substitutions, and quality concerns.
Store all inventory using First-In, First-Out (FIFO) inventory rotation.
Maintain accurate product labeling and organization throughout storage areas.
Communicate products requiring disposal for waste tracking documentation.

Storage & Facility Standards

Maintain organization, cleanliness, and health department compliance throughout refrigerated, frozen, and dry storage areas.
Maintain an organized loading dock and receiving area free of debris and unnecessary materials.
Ensure vendors promptly remove pallets, milk crates, bread trays, dollies, and other reusable delivery equipment.

Qualifications

Experience in commercial foodservice, hospitality, catering, or institutional dining preferred.
Strong organizational and administrative skills with excellent attention to detail.
Proficiency with Microsoft Excel and data entry systems.
Ability to manage multiple priorities in a fast-paced environment.
Knowledge of food safety regulations and inventory control practices.
Strong communication and problem-solving skills.

Physical Requirements

Ability to stand and walk for extended periods.
Ability to lift up to 50 pounds.
Ability to work in refrigerated, freezer, dock, and kitchen environments.
Ability to safely operate material handling equipment as trained.

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