Culinary Coordinator

JOB RESPONSIBILITIES

Administrative Support: 

• Compose and type internal correspondence  

• Answer general inquires, monitor e-mail and calendar management 

•  Manage and attend general meetings and produce meeting minutes  

• Competitive analysis, archiving of recipes and photography, maintaining files, copying 

•  Provide food and beverage information to Sous Chefs, Chief Steward and Assistant Chief Stewards 

• Handle Banquet Event Order distribution, meal guarantees and changes to BEO and any assigned related duties 

• Support culinary team in menu pricing, design with consumer tastes, nutritional considerations, local ingredients, market trends, client requirements and budgetary constraints in mind

• Support and coordinate safety and sanitation practices/ processes in kitchen 

•  Attend all required meetings 

•  Support inventory process, assist with physical inventory counts 

•  Uses Company supplied devices to communicate effectively respond in a time efficient manner 

•  Utilizes company platforms and applications including (but not limited to) ADACO, EBMS and Workforce, Outlook, Excel 

•  Occasional operational duties on floor working with associates 

•  Other duties may be assigned by the Executive chef 

• Process invoices and requisitions in ADACO 

• Acts as a hospitality ambassador at internal and external functions


• Facilitates and support the coordination of culinary events/competitions and activities 

Employee Support: 

• Schedule and process payroll, while maintaining all vacation and leave documents to ensure proper payment of Kitchen and Stewarding employees in Workforce 

•  Support apprenticeship program to run in accordance with industry and certification standards 

•  Supports company mandated training programs through visible participation 


• Active member of MTCC's Social Committee supporting employee programs and community event planning 


• Support corporate Reception Relief duties 

•  Assists in recruitment and hiring process for both Culinary and Stewarding departments 


•  Participates in all MTCC recognition programs 

JOB SKILLS AND REQUIREMENTS 

• Completion of a High School Diploma and professional and trade certification (Red Seal) or equivalent  

• 2 years of work experience in food & beverage management / sous chef role is an asset 

• Knowledge of high-volume cooking and contemporary cuisines, cold food preparations 

• Hotel/Convention/Restaurant experience is an asset 

• Personal and job hygiene, WHMIS, health and safety 

• Customer Service oriented 

• Fluent in English   

• Experience in office environment is an asset 

• Experience in a computer environment utilizing Word, Excel, and Outlook is essential 

• Some accounting skills are desirable 

• Multi-tasker that can handle multiple projects simultaneously 


• Ability to work well both independently and as a team member 

Why Join us?   

At Metro Toronto Convention Centre, we believe in investing in our people and creating a supportive, engaging workplace. As part of our team, you’ll be part of a collaborative, people-first culture and enjoy a variety of benefits designed to help you grow, succeed, and feel appreciated:    

• Ongoing Training & Development – Grow your skills and explore new opportunities through learning and cross-training across departments  


• Employee Recognition Platform – Be recognized and appreciated for your contributions by peers and management  


• Volunteer Opportunities – Make an impact in the community through company-supported initiatives  


• Employee Assistance Program (EAP) – Get confidential support for your personal and professional well-being  


• Interactive Workshops – Connect, learn, and stay inspired with practical, engaging sessions