Culinary Expeditor

Department: Co-Cuisine Production Allocate 800009

Employment Type: Full Time

Location: Co - Cuisine

Reporting To: Robert O'Hara

Compensation: $20.00 / hour

Description

The Culinary Expeditor is responsible for organizing packaging and labelling prepped food for distribution to production and off-site events. This includes constant communication with Chef/Production Manager/Sous Chefs to ensure 100% fulfillment. This individual will be a strong advocate for food safety guidelines and follow all health codes. Our ideal candidate will have catering or culinary experience with strong organizational and computer skills.

Key Responsibilities

· Food Expediting: Facilitate daily expediting of prepped product in the kitchen.
· Expediting of off-site incidental orders: including prepped food, dry goods, produce, dairy and disposables.
· Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards.
· Assist/Lead with packaged meal Pre-sorts and Sorts.
· Contribute to the kitchen being closed properly daily.
· Quality: Ensure quality and completeness of food production.
· Ensure timelines are being met.
· Maintenance: Effectively maintain finish coolers by breaking down returning events, re-stocking where applicable, rotating out equipment for cleaning and maintenance. Be aware of cooler temperatures and have the ability to inform all appropriate parties when needed.
· Engage and follow through with food production as needed.
· Assist and manage with inventory/ordering of labels, disposables, sorting equipment.
· Monitor and Assist with Temperature Tracking of perishable food items.
· This Individual will engage in food production as warranted by the daily workload and approved by the Executive Chef.


Other (Non-Essential) Duties and Responsibilities:

· Development: Maintain awareness of new food trends, delivery methods for catering.
· Additional projects and assignments as needed.
· Develop training programs and materials.


#CONALB

Skills, Knowledge & Expertise

· Associate’s degree Preferred or Equivalent work experience in the industry acceptable.· Prior culinary experience in a large kitchen preferred.· Proficient in Microsoft Office Suite· Requires good communication skills, both verbal and written· Must project a professional demeanor, pleasant personality, and positive attitude.· Neat and well-groomed appearance in accordance with The Handbook as well as Food and Safety Standards.
· Ability to maintain and build relationships with existing and potential clients as well as industry contacts

Typical Physical Demands:
 · Standing and walking through entire shift
 · Bending and twisting regularly
 · Lifting up to 25 pounds frequently
 · Lifting up to 70 pounds occasionally 

Typical Working Conditions:
· Work in a kitchen environment and outside property.
· Schedule must be flexible for varied days/shift pending business need. 
· Shift times range from 7:00 AM – 3:00 PM in-house 5 days per week excluding Thursday and Saturday.