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Culinary Specialist
2 months ago
Overview
Please note: This is a pool position. No guarantee of hours.
The Culinary Specialist is responsible for receiving and processing food orders for various clientele, including patients, staff, visitors, and catering customers. This role involves employing culinary techniques and short-order cooking methods to prepare standard menu items. All food-handling tasks are executed in compliance with both external and internal safety and sanitation standards, as well as relevant regulatory guidelines. The position requires effective waste minimization during food preparation while ensuring a high-quality end product. The Culinary Specialist is accountable for the quality of food prepared, maintaining inventory levels, ordering supplies, and rotating products to ensure maximum freshness.
Responsibilities
- Prepares food orders for patients, staff, visitors, and catering services using standardized recipes and plating guidelines; communicates any discrepancies in recipes and plating to the Executive Chef.
- Engages in culinary tasks such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, and routine sautéing; applies fundamental cooking techniques including baking, roasting, grilling, and frying; prepares short-order and fast-food items at the grill station.
- Maintains production levels to ensure efficient food service operations; completes necessary production lists, freezer pull lists, pre-meal checklists, requisition forms, and waste documentation.
- Safely and accurately operates a variety of commercial kitchen equipment, including knives, slicers, thermometers, measuring tools, scales, toasters, food warmers, choppers, mixers, blenders, steamers, grills, steam kettles, broilers, gas stoves, microwave ovens, slow cookers, and convection ovens.
- Adheres to regulations and standards related to personal hygiene and food preparation/handling/disposal; stays informed about departmental standards and local, state, and federal guidelines.
- Assists customers with inquiries regarding menu items and recipes.
- Collaborates effectively with staff, vendors, and the public to deliver exceptional service; maintains professional conduct when interacting with suppliers and customers; coordinates needs and challenges with staff and supervisors as necessary.
- Participates in required safety training programs and demonstrates knowledge of responsibilities related to general safety, departmental safety, and specific job-related hazards; operates equipment and performs procedures safely as instructed.
- Follows hospital exposure control plans and demonstrates knowledge of protective barrier equipment; ensures a safe environment by implementing appropriate control measures.
- Exhibits respect and consideration for the dignity of all patients, families, visitors, and colleagues, fostering a professional and courteous environment.
- Promotes effective teamwork and works collaboratively within the department to achieve its goals; attends staff meetings as directed by supervisors.
- Maintains a clean workspace and adheres to safety and hygiene standards as required by the department.
- Performs additional duties as assigned.
Demonstrate Standards of Behavior and adhere to the Code of Conduct in all aspects of job performance at all times.
Qualifications
Required:
- Two years of progressively responsible experience in a fast-food, restaurant, hospitality, or culinary environment, or a combination of education and experience that demonstrates the ability to meet the requirements of the position.
- Must obtain and maintain a valid Department of Health Food Handler's permit.
Desired:
- High school diploma or equivalent.
- Vocational training in large-quantity cooking is strongly preferred.
- Advanced Food Safety Certification (NEHA or ServeSafe).
