Position Overview

Dynamic and organized Kitchen Coordinator to oversee daily kitchen operations, inventory management, order fulfillment, and staff scheduling for efficient food service delivery. This role ensures seamless coordination between production, supplies, and team execution in a fast-paced hospitality environment. The ideal candidate excels in multitasking, maintains accuracy under pressure, and contributes reliably as a team player. This position reports to the Kitchen Manager or Operations Lead.

Key Responsibilities

Order and Inventory Management

• Monitor kitchen inventory levels daily, forecasting needs based on production schedules and sales forecasts.

• Place timely orders with suppliers, negotiate for best pricing, and verify deliveries for quality and quantity.

• Implement inventory tracking systems to minimize waste, control costs, and prevent stockouts.

• Conduct regular stock audits and rotate goods using FIFO methods to ensure freshness and compliance.

Scheduling and Team Coordination

• Develop and manage staff schedules to align with peak hours, events, and operational demands.

• Coordinate shift handovers, ensuring smooth transitions and adequate coverage.

• Assign tasks to kitchen team members based on skills and workload for optimal efficiency.

• Communicate schedule changes promptly and track attendance for reliable team performance.

Kitchen Operations and Efficiency

• Supervise daily kitchen workflows, from prep to plating, to maintain speed and quality standards.

• Coordinate with chefs and service teams to prepare orders accurately and on time.

• Troubleshoot operational issues, such as equipment needs or supply shortages, in real-time.

• Enforce hygiene protocols, safety standards, and food handling regulations during all shifts.

Reporting and Continuous Improvement

• Generate reports on inventory usage, order accuracy, scheduling effectiveness, and PNL impacts for management review.

• Analyze kitchen costs against PNL statements to identify variances and support budgeting.

• Identify process improvements to boost efficiency, reduce costs, and enhance team productivity.

• Collaborate with cross-functional teams (e.g., procurement, F&B) for seamless operations.

Qualifications

• High school diploma or equivalent; culinary or hospitality certification preferred.

• 2+ years of experience in kitchen coordination, food service, or inventory roles.

• Proven skills in order management, inventory control, and staff scheduling.

• Knowledgeable in PNL statements, with familiarity in tracking kitchen costs and financial metrics.

• Familiarity with POS systems, inventory software (e.g., Excel or kitchen management tools), and food safety standards (e.g., HACCP).

• Strong organizational skills with attention to detail and ability to thrive in fast-paced settings.

• Flexible availability, including evenings, weekends, and holidays.

Core Competencies

• Inventory and order precision

• Efficient scheduling and workforce management

• Kitchen workflow optimization

• Team collaboration and reliability

• Cost control through waste reduction and PNL analysis

• Food safety and compliance knowledge

Performance Metrics

• Inventory accuracy rate (target: 98%+)

• Order fulfillment timeliness and error rate

• Staff schedule adherence and overtime reduction

• Kitchen operational efficiency (e.g., prep time targets)

• PNL variance control (e.g., actual vs. budgeted kitchen costs under 5%)

• Team feedback on coordination support