Title: Culinary Operations Coordinator

Department: Campus Experience

Reports To: Manager, Hospitality

Classification: Full Time, Permanent

Hiring Range: $65,000 - $70,000

Location: Fennell Campus

We are looking for an enthusiastic and collaborative candidate with a passion for food, students and operational excellence The Culinary Operations Coordinator will oversee day-to-day culinary operations across our student-run restaurant and coffee shop, while mentoring and developing a team of student employees.

This role goes beyond the kitchen, combining culinary leadership, business operations and student engagement. Responsibilities include recipe costing, purchasing, inventory and invoice management, waste reduction, resource planning, hands-on culinary support and small-scale catering for student-focused events.

Role Overview

The Culinary Operations Coordinator is responsible for leading back-of-house operations across MSA hospitality outlets and food programs, ensuring high-quality, inclusive, and affordable culinary experiences that meet the diverse needs of Mohawk students. This role thoughtfully considers cultural diversity, financial accessibility, and dietary needs to ensure students have a wide range of inclusive, and affordable menu options. The Culinary Operations Coordinator also provides strong leadership to Student Staff while overseeing menu development, food production, inventory systems, vendor relationships, and cost controls, ensuring full compliance with safety and public health standards.

Accountabilities

Leadership

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- Lead and develop a diverse team of Student Staff through effective recruitment, performance management,



and ongoing development, demonstrated by setting clear expectations, providing regular coaching, supporting skill development, and ensuring equitable leadership practices.

- Foster a collaborative, inclusive, high-performing work setting by promoting open communication and modeling professionalism and teamwork.

- Support departmental strategic planning to help ensure MSA achieves its overall strategic outcomes.

Operations

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- Oversee back-of-house operations across hospitality outlets and student food programs, ensuring efficient production, consistent quality, and alignment with student needs, food security goals, and departmental priorities.

- Drive annual menu development in collaboration with front-of-house team utilizing student feedback, data analytics and budgetary direction to deliver inclusive and engaging culinary offerings.

- Support the development of inventory systems (ordering, storage, product management) aligned with budget, quality standards, and operational needs.

Risk Management

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- Ensure full kitchen compliance with Public Health regulations and College standards by maintaining certifications, overseeing equipment maintenance, and conducting regular audits of food handling and safety practices.

- Oversee maintenance, safe operation,



and reporting for all kitchen equipment.

- Maintain up to date certifications for kitchen compliance, and regular auditing of food handling practices

Administration

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- Develop and manage annual back-of-house staffing plan, budgets and operating expenses

- Manage vendor relationships and negotiate contracts to secure quality ingredients, competitive pricing, and compliance with organizational requirements.

- Monitor and control food and labor costs in alignment with revenue, operational needs, and departmental plans, including development of annual food cost projections.

Qualifications Needed:

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- Minimum 3-5 years culinary management or supervisory experience overseeing a multi-unit operation with experience in both quick-service and full-service (non-profit and/or institutional experience is an asset)

- Basic & Advanced Food Safety Training

- A comprehensive understanding of Hamilton Public Health guidelines and regulations

- Experience with menu development and food costing

- Experience leading diverse teams with varying levels of experience, kitchen practices and health & safety knowledge.

Knowledge, Skills & Attitudes

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- Strong ability to regularly adapt with new menus and processes to accommodate a customer base and team that is changing on an annual basis

- Knowledge of diverse cultural cuisines and/or a desire to regularly learn and explore new ingredients, recipes and cooking techniques

- Strong organizational skills and an ability to manage various workspaces efficiently (multi-storage, multi-ki

📌 Culinary Operations Coordinator (Canada)
🏢 Mohawk Students' Association
📍 Canada