The Culinary Executive reports directly to the Executive Chef.
The Culinary Executive plays a crucial role in ensuring the seamless functioning of
the culinary department through efficient administrative support. The role includes
the following but not limiting to:
1. Calendar and Schedule Management
• Coordinate appointments, meetings, and events, ensuring optimal time management and resource allocation.
2. Document Preparation and Management:
• Prepare and format documents, including menus, recipes, and culinary event materials in the Backend Bible.
• Manage documentation related to standard operating procedures, safety protocols, and regulatory compliance.
3. Ordering Platform Management:
• Utilize the designated ordering platform to place and track orders for culinary supplies, ingredients, and equipment.
• Work closely with vendors and suppliers to ensure timely deliveries and manage inventory levels effectively.
• Regularly update the ordering system with accurate product information, pricing, and availability.
• Monitor and analyze ordering patterns to optimize stock levels and minimize waste.
4. Budget Tracking and Reporting:
• Work closely with the finance department to track and manage the culinary budget.
• Generate reports on expenses, analyze financial data, and contribute to budget planning and forecasting.
5. Data Analysis and Reporting:
• Compile and analyze data related to ordering and inventory management, providing regular reports to the culinary management team.
• Identify cost-saving opportunities, negotiate favorable terms with suppliers, and contribute to overall budget management.
6. Documentation and Record-Keeping:
• Maintain accurate records of all orders, invoices, and receipts related to culinary supplies.
• Ensure compliance with organizational procurement policies and maintain a well-organized filing system for all relevant documents.
7. Vendor and Supplier Relations:
• Cultivate positive relationships with vendors and suppliers, negotiating favorable terms and resolving any issues promptly.
• Research and identify new suppliers to ensure a diverse and reliable network for culinary resources.
8. Confidentiality and Compliance:
• Uphold confidentiality with sensitive culinary information, recipes, and business strategies.
• Ensure compliance with local health and safety regulations and industry standards.
9. Event Planning and Coordination:
• Assist in the planning and execution of culinary events, including tastings, promotions, and special occasions.
• Collaborate with Branding and Marketing (BAM) team to ensure successful and well-coordinated events.
10. Technology Utilization:
• Proficiently use relevant software and platforms, including ordering systems, document management tools, and communication software.
11. Continuous Improvement:
• Proactively identify opportunities for process improvement and efficiency within the culinary administrative functions.
• Stay informed about industry trends and best practices, implementing relevant updates as needed.
12. Onboarding, Training and Support:
• Facilitate training sessions for kitchen staff on administrative processes, ordering systems, and documentation procedures.
• Assist in the onboarding of new culinary team members, providing them with the necessary information and resources.
• Provide training and support to kitchen staff on the proper use of the ordering platform.
• Address any technical issues promptly and liaise with the platform provider for troubleshooting and system updates.
