Kitchen Operations Administrator

Key Responsibilities

• Work closely with the Purchasing Manager and Accounting Department to facilitate the setup of new vendor accounts and ensure all culinary contracts are established and maintained according to resort policy.
• Collaborate with Accounting to ensure financial workflows are streamlined and that all departmental spending aligns with established fiscal controls.
• Serve as the primary lead for BOH recruitment by conducting initial screenings and coordinating interview schedules to ensure a professional candidate experience that aligns with Forbes Five-Star standards.
• Act as the departmental conduit for HR and Accounting; manage the timely submission and communication of new hires.

Procurement and Inventory Management

• Execute and oversee all procurement activities for food, beverage, and kitchen supplies via integrated digital platforms.
• Maintain real-time accuracy of the inventory database, conducting regular audits to reconcile physical stock with digital records.
• Manage high-value receiving processes, ensuring all deliveries meet the quality specifications required for a luxury resort.
• Cookordination complex logistics and delivery schedules necessitated by the resort's remote location, ensuring a consistent supply of artisanal and specialty goods.

Financial Administration and Reporting

• Monitor and report on daily food and labor costs to ensure alignment with budgetary targets.
• Maintain and update recipe costing data to reflect current market fluctuations and vendor pricing.
• Process all culinary department invoices, ensuring accurate coding and timely submission to the accounting department via digital workflows.
• Analyze waste logs and production data to identify opportunities for cost savings and efficiency improvements.

Compliance and Operational Documentation

• Administer all departmental health and safety documentation, including digital HACCP logs and sanitation records.
• Maintain a comprehensive digital archive of staff certifications and training records to ensure 100% compliance with state and luxury standards.
• Facilitate the documentation and distribution of seasonal menu changes and Standard Operating Procedures (SOPs) across all dining venues including Granite Lodge and the Blue Canteen.
• Monitor automated temperature sensors and safety equipment logs to ensure a secure working environment.