Culinary Specialist

Job Summary:

Cody Regional Health is seeking a skilled Culinary Specialist to join our team. As a Culinary Specialist, you will be responsible for preparing and cooking food for patients, residents, employees, and others as directed, following standard practices and procedures, and complying with regulatory requirements.

Responsibilities:

• Follows standard recipes, production sheets, tallies, and ingredient room sheet to achieve nutritious, high-quality, cost-effective meals.
• Evaluates food preparation and recommends changes to improve operations.
• Maintains equipment and cooking area, following kitchen opening/closing procedures.
• Handles food and equipment in accordance with sanitation and safety practices.
• Orients new Food Service personnel.
• Reports repairs and maintenance needs to the Supervisor.
• Meets time deadlines for the tray line, cafeteria service, and catering.
• Utilizes progressive cooking procedures to ensure optimum quality product.
• Utilizes appropriate garnishing and food presentation techniques to ensure optimum quality.
• Follows daily prep and pull schedules as indicated in guidelines.
• Weighs and measures ingredients for the following day's production, keeping food refrigerated as needed and using proper thawing procedures.
• Documents supply acquisitions appropriately, both when ordering and removing items from the storeroom. Rotates supplies and maintains an orderly inventory at a minimum per level.
• Ensures safety of food prepared by following safe sanitary food handling practices - hot food hot and cold food cold.
• Follows specified cleaning procedures for all cooking equipment. Utilizes proper food storage practices - cover, label, and date.
• Promotes teamwork and quality service through daily communication and coordination with other departments.

Requirements:

• High school diploma or GED preferred.
• Approximately one-year experience in high volume food production, or 3 years' relevant experience in lieu of education with director approval.
• Must have knowledge of cooking methods and procedures, including various types of preparation and related routines.
• Familiar with kitchen equipment.
• Training in institutional food preparation or equivalent knowledge and skills.

Preferred Qualifications:

• ServSafe certification.