Job Title: Kitchen Operations Coordinator
Location: Springdale, AR 72734
Duration: 3 Months with Possible Extension
Work Schedule: 100% Onsite
Pay Rate: $16/hour
Note: This is a temporary position with the possibility of extension beyond 90 days, subject to manager review.
Job Summary: A leading organization is seeking a Kitchen Operations Coordinator to support training events and customer meetings. This role involves hands-on food preparation, event setup, product inventory, and general logistics to ensure seamless execution of foodservice training programs. The ideal candidate has experience with food handling, a strong sense of organization, and a customer-service mindset.
Key Responsibilities:
Pre-Training Preparation:
Receive and inventory product samples; label and store items appropriately (freezer, cooler, or dry storage).
Print and organize training materials (handouts, place cards, nametags, product cards).
Pull equipment and supplies for upcoming training events (e.g., chafers, platters, smallware, notepads, etc.).
Create shopping lists and procure additional items as needed.
Set up training and sampling rooms, including table and chair arrangements, cleaning, and setting place settings.
Organize kitchen and beverage/snack stations in accordance with training needs.
Training Day Activities:
Prepare food and beverage stations for scheduled breaks and meals.
Assist chefs in food preparation, presentation, serving, and cleanup.
Reset rooms after training, including cleaning and returning all supplies to storage.
Sanitize kitchens and manage donation or disposal of leftover products.
Handle shipping and follow-up with training attendees.
Ongoing Duties:
Support foodservice chefs with customer events (e.g., food shows, photo shoots).
Assist with shipping and inventory for field training.
Maintain inventory of training materials, kitchen equipment, and office supplies.
Perform basic computer tasks (inventory tracking, roster updates, distribution lists).
Provide logistics support for major food shows.
Required Skills and Qualifications:
Ability to thrive in a fast-paced environment and multitask effectively.
Self-motivated team player with excellent organization and problem-solving skills.
Strong verbal communication and customer service abilities.
Experience with basic food prep: washing, peeling, cutting, seasoning, slicing, and plating.
Attention to presentation quality during tastings or training meals.
Ability to set up and clean training areas as directed.
Knowledge of sanitation practices for tableware and food service equipment.
Comfort with inventory tracking and shopping for supplies.
Capable of lifting 25–30 lbs regularly.
Willingness to engage with guests and respond to food-related questions and concerns.