Culinary Specialist

Position: Culinary Specialist

Key Responsibilities:

The primary duty of the Culinary Specialist is to ensure exceptional customer service by preparing and upholding high standards of nutrition and food quality. This role involves providing leadership and support to guarantee that food quality standards, inventory management, portion control, and food safety protocols are consistently met. The Culinary Specialist stays informed about current culinary trends and utilizes standardized recipes to prepare the necessary quantities of food to satisfy menu requirements within designated time frames.

The Culinary Specialist is knowledgeable about various dietary needs and prepares special meals as required. Maintaining a collaborative relationship with team members is essential, as is optimizing staff productivity and stepping in for absent team members when necessary.

Additional Responsibilities Include:

• Setting up workstations
• Serving and replenishing food from service areas
• Adhering to HACCP standards
• Documenting food and equipment temperatures
• Cleaning and sanitizing workstations and equipment
• Minimizing waste
• Operating cash registers
• Understanding modified diet concepts
• Ensuring timely meal service
• Managing warewashing and late meal service
• Exhibiting strong customer service skills

Qualifications:

A high school diploma or equivalent is required. Familiarity with local, state, and federal food regulations is essential. Basic math skills are necessary, and an Associate degree or higher in Culinary Arts or Food Service Management is preferred.

Experience:

Prior experience in restaurant or institutional food service is preferred.

Licenses/Certifications:

The Culinary Specialist must possess, or obtain within 90 days of hire, and maintain a current food safety credential from an ANSI-CFP accredited program, such as Certified Food Protection Professional (CFPP), ServSafe Food Protection Manager, or Certified Food Safety Manager (CFSM).