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ABOUT ROLAND FOODS Roland Foods, LLC, based in New York City, is an importer and distributor of high-quality specialty food products from more than 40 countries. Founded in Paris in 1934 and established in the U.S. in 1939, the Company provides customers with exceptional specialty foods, primarily offered under the Roland brand. The company sells its quality foods across the foodservice, retail, and industrial channels as well as internationally.  Foodservice is the heart of the business, with the Roland® brand being one of the esteemed back-of-house brands in the industry. Roland Foods’ is the original purveyor of the world’s finest flavors and its assortment is unrivalled, with products spanning global cuisine segments: from French Dijon mustard, to Israeli couscous, to Thai fish sauce, to Mexican salsa macha, Roland Foods procures ingredients from the places that make them best.  And for this the Roland® brand is synonymous with quality, authenticity and creativity for the consumer and chef alike. 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 H