The Culinary Assistant Analyst is a key staff support position responsible for the administration, analysis, development and communication needed to maintain culinary-related projects and programs.

Specific Responsibilities:

MANAGEMENT OF THE MASTER CULINARY DATABASE (30%) Assist in oversight of the overall recipe development process for the Food & Beverage Development team ensuring that the database contains recipes that are sound from a culinary preparation, proper yield and proper nutritional perspective. Areas of focus to include:

• Prepare recipes for development team by completing first round editing, including:
  • Confirm serving size aligns with ingredient amounts (verify all kitchen math)
  • Ensure procedure adheres to style guide standards
  • Confirm all cooking and holding times are properly documented
  • Proper method for assembling, displaying and shipping product

• Recipe modernization process - updating ingredients and procedures in recipe database
• Ensure standards on all recipe collections and procedures are met, and that all culinary systems and tools are maintained, updated and presented in a format and style such that they that can be utilized by the production staff
• Utilize Recipe Writing Style Guide and Weight & Measures Reference Tools
• Verify accuracy of food cost percentages
• Update and maintain inventory manager
• Trouble shooting of all recipe questions, including questions regarding allergies and dietary restrictions
• Enter all invoice receipts for incoming products
• Prepare and Distribute Price Variance Alert reports weekly

MANAGEMENT OF THE MASTER INVENTORY DATABASE (30%) Assist in oversight of the overall purchasing process for the company, ensuring that the database contains items that are sound from a pricing, specification, vendor, and usage perspective. Areas of focus to include:

• Maintain cost and other item related information for multiple supplier lines
• Perform thorough analysis of supplier changes on inventory and pricing
• Perform daily tasks including but not limited to processing cost changes, invoice reconciliation, requests for new items
• Verify accuracy of food cost percentages

• Audit food and beverage supplier bids against purchases and recover price discrepancies
• Manage monthly inventory process to include planning, supervising count process, and entry of counts into the database

• Update and maintain inventory manager
• Thoroughly research and provide accurate information regarding allergies and dietary restrictions for all recipes and menu items (e.g. nut allergies or vegan, gluten-free, or kosher diets).

CATEREASE ADMINISTRATION / SUPPORT (20%)

• Support specific development of on-going implementation materials and new program enhancements as necessary
• Provide accurate and reliable pricing information to Sales staff as requested
• Adhere to all Culinary concept development and Project Management processes, standards and operating norms that ensures all projects are delivered on time, on budget and to the high satisfaction of the Management
• Add photographs to necessary files
• Assist Sales staff in creation of sales form letters and documents
• Process Change orders and scan order to file
• Preparing Daily Heating Instruction sheets
• Daily Account formatting confirmation
• Entering of new food items as directed by supervisor
• Entering CBM lunch orders as directed by supervisor
• Assist with the day-to-day administration of Caterease to include:
  • Managing the project timeline to hit milestone delivery dates for the release of updates to this key strategic program
  • Reviewing accuracy of daily orders
• Support specific development of on-going implementation materials and new program enhancements as necessary
• Provide general user support for Caterease; including troubleshooting and facilitating training sessions
• Handle the core administrative responsibilities, including producing presentation updates, creating templates and organizing/maintaining all project files
• Provide accurate and reliable pricing information to Sales staff
• Adhere to all Culinary concept development and Project Management processes, standards and operating norms that ensures all projects are delivered on time, on budget and to the high satisfaction of the Management

CULINARY/OPERATIONS ADMINISTRATIVE SUPPORT (15%)

• Support Operations Managers and Analysts with the strategic planning for periods of increased business including holidays and special events
• Anticipate the needs of Operations and Culinary departments and prepare reports and materials accordingly
• Prepare, maintain, and distribute educational guides for Culinary department staff
• Schedule the testing and development process for new menu items
• Modify menus for customers with dietary restrictions and food allergies
• Proof and edit menus for accuracy in respect to pricing, style, and portion
• Research new ingredients, vendors, and specialty items
• Assist in responsibilities related to all green initiatives, overseeing and maintaining the company's green certifications and composting program.

OTHER TASKS AS ASSIGNED (5%)

• Assist in and manage special projects as assigned by the Chef and Managers
• Work as a Kitchen Assistant in the production facility and in the field
• Create Menu Signage as needed for Events
• Support Operations Managers and Analysts with the strategic planning for periods of increased business including holidays and special events
• Anticipate the needs of Operations and Culinary departments and prepare reports and materials accordingly
• Prepare, maintain, and distribute educational guides for Operations and Culinary department staff
• Modify menus for customers with dietary restrictions and food allergies
• Research new ingredients, vendors, and specialty items
• Assist in and manage special projects as assigned by the Chef and Managers

Associated Responsibilities:

• Establish effective relationships that result in working closely with Culinary and Operations teams
• Schedule daily tasks with flexibility to create the ability to quickly change focus to provide on the fly support for items on the production floor and in active sales proposals
• Research and collect information and supporting data in preparation for meetings, work projects and reports. Correlate, consolidate and edit materials submitted by others, organizing and verifying material which may be delivered in draft format

Reporting Relationships This position reports directly to the Senior Culinary Analyst and interfaces regularly with other members of the department, other internal staff departments and operating components providing and obtaining information required to ensure high quality end-result of projects.

CANDIDATE PROFILE Experience and Personal Attributes

• Bachelor's degree from an accredited institution
• Formal Culinary Education or equivalent professional experience
• Strong analytical and problem-solving skills are essential
• Effective verbal communication skills demonstrated through presentations and training
• Written communication skills demonstrated through specification documentation and other communications materials.
• Ability to work daily with the Microsoft Office Suite.
• Must have solid working knowledge of spreadsheet and data base software
• Experience working with CostGuard and/or Caterease highly desirable but not required