Culinary Specialist

Overview: The Timber at Holly Branch is a distinguished boutique hotel. The Culinary Specialist will be tasked with the preparation and presentation of both hot and cold culinary creations, ensuring the utmost quality as dictated by the menu. This role involves maintaining an organized kitchen environment while adhering to established food handling, sanitation, and storage protocols. Proficiency with professional kitchen equipment and the ability to multitask are essential.

Key Responsibilities:

• Establishing a food preparation area with all necessary ingredients and cooking tools.
• Preparing ingredients and garnishes, including washing, chopping, and peeling vegetables, herbs, and fruits.
• Ensuring proper presentation by plating and garnishing according to recipe specifications.
• Assessing the quality of all raw and prepared ingredients before and after each meal service.
• Monitoring inventory levels and assisting in compiling product orders.
• Completing the opening and closing checklist to ensure the restaurant is ready for service.
• Maintaining kitchen equipment and notifying management of any maintenance needs.
• Resolving routine challenges encountered during work assignments.
• Leading dishwashing and ware cleaning as required.
• Performing additional related duties as assigned.

Essential Duties and Responsibilities:

• Comprehensive knowledge of product recipes and appropriate service procedures.
• Accountable for all products stocked and requisitioned for the kitchen.
• Responsible for kitchen setup at the start of each shift and restocking at the end.
• Ensuring cleanliness in the kitchen and reporting maintenance requirements to management.
• Adhering to safe food handling regulations established by health authorities.
• Thorough understanding and application of all hotel policies, procedures, and practices.
• Upholding hotel standards of excellence in attitude, customer service, employee relations, and job performance.
• Participating in all scheduled meetings and training sessions.

Specific Job Knowledge, Skills & Abilities:

• Basic knife skills and experience with cutting tools, cookware, and bakeware.
• Knowledge of various cooking techniques, including grilling, baking, boiling, frying, and reheating.
• Understanding of proper food handling practices.
• Ability to follow sanitation procedures effectively.
• Capability to follow recipes and consistently execute each dish as illustrated.
• Ability to collaborate in a team environment.
• Proficiency in reading, writing, and speaking English fluently to interact with customers and team members.
• Strong interpersonal and verbal communication skills.
• Ability to perform under pressure and manage stressful situations during peak periods.
• Knowledge of daily maintenance and cleaning of the venue.

Qualification Standards:

• Education: High School Diploma or GED equivalent preferred.
• Experience: Minimum of two years in a high-volume culinary role or catering experience preferred.
• Age: Must be at least 18 years of age.
• Licenses or Certificates: Valid ABC permit, Food Handlers Card, LEAD Card, CPR certification and/or First Aid training preferred.

Physical Requirements: Must be capable of bending, stooping, climbing stairs, twisting, kneeling, lifting, pushing, and pulling items weighing up to 55 lbs. Must be able to stand and move continuously throughout the workday and be comfortable working outdoors in varying weather conditions.