Culinary Coordinator

ABOUT THE ROLE

The Culinary Coordinator plays a key support role within the Culinary team, helping bring Roland Foods’ products and culinary vision to life through hands‑on preparation, organization, and presentation support. This role requires a culinary background or prior experience working in professional kitchen environments and is well suited for someone who is adaptable, highly organized, and comfortable working in a fast‑paced environment where priorities may shift from day to day. The Culinary Coordinator will work closely across Culinary, Sales, and Marketing teams to support culinary events, maintain kitchen operations at the office, and help deliver polished, customer‑facing materials and experiences.

As a response to the pandemic, Roland Foods office employees have transitioned to a hybrid working schedule, requiring employees to report in-person Tuesday through Thursday, with the option to telework on Monday and Friday each week. Due to the collaborative, cross-functional nature of the organization, employees at the NY and NJ offices are required to work in-person for the abovementioned days, outside of any People & Culture-approved disability accommodation request.

RESPONSIBILITIES

• Support culinary events and customer engagements, including kitchen visits, internal tastings, and customer meetings, by assisting with culinary preparation, setup, and breakdown
• Coordinate and assist with food prep, ingredient staging, and basic kitchen tasks in advance of culinary meetings and events
• Manage kitchen inventory at the office, including tracking supplies, maintaining organization, and ensuring ingredients and tools are stocked and ready for use
• Maintain a clean, organized, and functional kitchen environment in accordance with food safety, best practices
• Create and update PowerPoint presentations for customer meetings, culinary demos, and internal presentations, ensuring materials are accurate, organized, and visually polished
• Collaborate closely with Culinary, Sales, and Marketing teams to support cross‑functional initiatives, customer needs, and meeting preparation
• Adapt quickly to shifting priorities and provide flexible support across multiple projects and teams as needed
• Provide general administrative and logistical support to the Culinary team

QUALIFICATIONS

Required

• Culinary background or prior experience working in professional kitchens (restaurant, test kitchen, catering, culinary school, or food service environment) required
• Comfortable working hands‑on in a kitchen environment and supporting food preparation
• Ability to thrive in a fast‑paced environment with changing priorities and timelines
• Strong collaborative skills, proactive, service‑oriented mindset and demonstrated ability to work cross‑functionally with Culinary, Sales, and Marketing teams
• Highly organized with strong attention to detail and the ability to manage multiple tasks simultaneously
• Ability to work flexibly to support meetings and events, including occasionally early mornings or extended hours as needed
• Based in or able to commute to the New York City office

Preferred

• Experience working with or procuring through broadline foodservice distribution (e.g. Sysco, US Foods, PFG, etc.)
• Proficiency in Microsoft PowerPoint; experience creating customer‑facing presentations
• NYC Food Handler Certification and/or ServSafe Manager Certification

SALARY RANGE

Roland Foods hires exceptional people to perform a wide variety of important functions that contribute to the success of the Company. One of the ways Roland Foods does that is through a competitive compensation package. The base salary for this role will be $85,000 - $95,000.

Based on your qualifications, previous experience, and transferable skills, the Company will determine at its sole discretion, the salary offered.