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.