Culinary Specialist

4 weeks ago


Fort Lauderdale, Florida, United States The Las Olas Company Riverside Hotel Full time

Job Summary:

We are seeking a skilled Culinary Specialist to join our team at The Las Olas Company / Riverside Hotel. As a key member of our culinary staff, you will be responsible for preparing and cooking food with attention to cleanliness and sanitation, quality standards, taste, timeliness, and cost effectiveness.

Responsibilities:

  • Prepare and cook food items for outlets, ensuring quality and consistency.
  • Assist the Restaurant Chef with organization and sanitation of the main kitchen, including walk-ins and freezers.
  • Control the quality and consistency of all food served.
  • Set up and prepare hot food items in a timely manner.
  • Demonstrate knowledge of all food items produced by an assigned station.
  • Handle and store food properly and safely.
  • Produce all orders consistently, quickly, and in accordance with established quality standards.
  • Demonstrate safe and competent use of all tools, including knives, pots, pans, stoves, ovens, grills, and slicers.
  • Assist the Restaurant Chef with delegation of work.
  • Dress in the full appropriate uniform at all times.
  • Respect scheduled hours of work and have all exceptions approved by a manager.
  • Demonstrate respect for fellow associates, equipment, and customers.
  • Communicate with the supervisory team after each daily shift on work tasks and their coordination.
  • Help assist in other areas of the kitchen when not busy.
  • Communicate needs for the area to the supervisor.
  • Take responsibility in the absence of the supervisor.

Requirements:

  • Minimum of 2 years' experience as a cook in a high-volume restaurant.
  • Able to speak and read English.
  • Able to work weekends and holidays.

Equipment Used:

  • Mixers.
  • Slicers.
  • Blenders.
  • Ovens and ranges.
  • Gas stoves.

Physical Requirements:

  • Standing and walking.
  • Forward bend, squat, forward reach to retrieve items from cabinets.
  • Repetitive forward bend of head and neck.
  • Lifting through a height of 6 inches to 5 feet (squatting or forward bend) from a dolly to refrigerator shelves.
  • Carrying boxes or bags of food a distance of 10 feet.
  • Shoulder motions below 90 degrees shoulder flexion.
  • Gross grasp to hold tongs and spoons.
  • Repetitive elbow motion in mid-range for chopping.
  • Repetitive wrist motions through partial range for stirring and chopping.

Forces:

  • Boxes of celery, potatoes, carrots, etc.: 50 pounds each.
  • Pots of food: 25-50 pounds.
  • Stirring food: 5-10 pounds of force may be needed to stir thicker consistency foods such as potato salad.

Repetitions:

  • Standing virtually all day (most standing is in one spot by the stove).
  • Walking: occasionally.
  • Lifting from a dolly to a refrigerator: 10-20 minutes, 2 times a day.
  • Forward flexion of head and neck: during all stirring and chopping tasks.
  • Stirring and chopping: repetitive and very frequent.

Environment:

Most of the shift is spent standing in front of hot stoves or ovens.

Sensory:

High abilities with touch, sight, hearing, smell, and taste.

EEO/M/F/V/D:


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