Administrative Support Worker

Harvest Table Culinary Group is seeking a Culinary Analyst at Brandeis University.

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

Job Responsibilities

• Responsible for receiving menus from Chef De Cuisine each week on due dates and working with Executive Chef & RD on accountability and work flow
• Data Entry of menus and recipes each week into the Galley
• Handles MI request, new recipe request and other request that are needed while working in conjunction with the Executive Chef and RD
• Engages with Health/Wellness Coordinator, Sustainability Coordinator and Executive Chef to analysis menu on a nutrition level and sustainable food level on a daily/weekly basis
• Knows and understands Harvest Table Culinary Group’s Three Pillars and Five Food Commitments
• Attends scheduled meetings each week with culinary team, Executive Chef, Health/Wellness and Sustainability and other meetings as directed
• Daily auditing of Galley results and reporting
• Daily auditing of Galley information to include temp logs, productions sheets
• Operates such technology, systems, and software as voicemail systems, copiers/scanners, personal computers, and Microsoft Office
• Other duties and tasks as assigned by manager
• Complies with all Harvest Table Culinary Group’s SAFE food, occupational, and environmental safety polices
• Contact vendors for product spec sheets
• Inputs spec sheet ingredient information into Galley
• Builds day plan templates in New Media and loads those into the calendars
• Organizes menus, ingredient information, allergen call-outs, and calorie counts for pop-ups and special events
• Assists with planning, organizing, and executing Health & Wellness events.
• Adjusts recipe ingredients in Galley to meet station requirements, especially for Kosher,
• Allergen, Vegan and Made Without Gluten
• Maintains records of all local products (name, product codes, esha codes and recipe
• codes)
• Develops and maintains Menu Checklist for RD.
• Develops and maintains list of all new or revised recipes that need analysis by RD
• Create menus for chefs as needed (if they are falling behind and/or need assistance,
• etc
• Organize pop-ups/special menus (create shareable spreadsheets, chase down product info, call out allergens, do nutritional’s etc.)
• Ensure menus make sense (edit repetitive items like rice or vegetables, etc)

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Proven experience in a culinary role within a restaurant or catering environment.
• Strong knowledge of food handling techniques and safety regulations.
• Ability to work effectively in a team-oriented atmosphere while also being self-motivated.
• Excellent knife skills and familiarity with various cooking methods.
• A passion for fine dining and creating exceptional culinary experiences.
• Flexibility to work various shifts, including evenings and weekends as needed.
• Culinary degree or relevant certification is preferred but not required.

Education