Culinary Specialist II

2 weeks ago

Las Vegas, Nevada, United States Trump Organization Full time

POSITION SUMMARY:

The Culinary Specialist II is tasked with overseeing food preparation and ensuring the quality control of all culinary items, including meats, seafood, poultry, sauces, stocks, and seasonings across various kitchen stations.

KEY RESPONSIBILITIES:

  • Prepare all culinary items following standard recipes and/or as specified to guarantee product consistency for guests.
  • Conduct visual inspections and select only high-quality food items for preparation.
  • Monitor proper storage of products, ensuring freshness and quality through effective rotation practices.
  • Maintain cleanliness and organization in all refrigeration and storage areas, adhering to health regulations.
  • Compile daily requisitions for necessary supplies and food items.
  • Utilize mathematical skills to accurately follow recipes.
  • Adhere to standardized recipes and established procedures.
  • Foster a motivating environment within the kitchen.
  • Maintain productivity levels in mise en place.
  • Assist in various production areas, including preparation and line work.
  • Acquire comprehensive knowledge of all menu items, including recipes and presentation standards.
  • Communicate effectively with Sous Chefs and fellow line cooks.
  • Utilize interpersonal skills to lead and inspire team members.
  • Set a positive example for others to follow.
  • Comply with sanitation and maintenance standards for all kitchen equipment.
  • Contribute to food presentation decisions.
  • Assist in managing food costs effectively.
  • Collaborate closely with stewarding on operational matters.
  • Help maintain a safe and clean working environment.
  • Ensure the warehouse is organized and meets sanitation standards.
  • Demonstrate the ability to prioritize tasks and follow up as needed.
  • Focus on attention to detail in all tasks.
  • Work efficiently under pressure while managing multiple responsibilities.
  • Set up workstations with necessary supplies and maintain cleanliness throughout shifts.
  • Ensure proper rotation of all products using FIFO methods.
  • Organize, prepare, and execute banquet services.
  • Keep all areas organized and up to date, including freezers and storage spaces.
  • Ensure all cooks take scheduled breaks and cover stations as necessary.
  • Monitor inventory levels and communicate any shortages to the chef.
  • Maintain daily temperature logs for food safety.
  • Ensure all kitchen equipment is functioning properly and report any issues.
  • Conduct random checks on food temperatures across all stations to ensure quality and safety.
  • Timely store all food items following proper procedures.
  • Ensure that front-of-house items in kitchen areas are labeled and stored correctly.
  • Make decisions and resolve issues in the absence of the Chef de Partie.
  • Establish par levels for all ingredients and communicate with the Sous Chef.
  • Understand all components of menu items.
  • Be capable of covering all kitchen stations as needed.
  • Ensure compliance with standards for every dish prepared.
  • Demonstrate the ability to work effectively under pressure while managing multiple tasks.
  • Make decisions and resolve issues in the absence of culinary management.
  • Perform additional job-related duties as assigned.

QUALIFICATION REQUIREMENTS:

EDUCATION:

A combination of education, training, or experience that provides the necessary knowledge, skills, and abilities. A high school diploma is required; culinary or apprenticeship training is preferred.

EXPERIENCE:

A minimum of three years of cooking experience is required, with prior experience in resort or restaurant settings preferred. Availability to work days, nights, weekends, and holidays is essential.

LICENSES OR CERTIFICATES:

Must obtain a Health Card from the relevant health authority.

OTHER:

Additional language skills are highly desirable.

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