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Culinary Specialist

2 months ago

Arlington, Virginia, United States Senior Living Recruiting Specialist Full time
Position Overview

As a Culinary Specialist, you will play a vital role in ensuring that meals served are not only nutritious but also appealing and in line with our established menus and dietary requirements.

Key Responsibilities
  • Menu Review: Examine menus and daily food production records for detailed instructions.
  • Meal Preparation: Create meals that are healthy, visually appealing, and compliant with dietary orders regarding diet, texture, and liquid consistency.
  • Safety Compliance: Follow all food safety and sanitation protocols rigorously.
  • Portion Control: Maintain adherence to portion control standards.
  • Supply Management: Ensure availability of food and supplies for planned meals.
  • Supervision: Oversee the preparation of serving carts.
  • Timely Service: Prepare and serve food in an attractive manner and on schedule.
  • Food Storage: Follow proper procedures for covering, dating, labeling, and storing food promptly.
  • Leftover Management: Complete logs for leftover food items.
  • Kitchen Cleanliness: Clean the kitchen post-meals as per the cleaning schedule, which includes preparation and service areas, utensils, surfaces, and floors.
  • Complaint Resolution: Address resident food complaints as necessary.
  • Staff Supervision: Supervise culinary staff in the absence of the Culinary Services Director or Sous Chef.
  • Infection Control: Ensure compliance with community infection control policies.
  • Hazardous Materials: Utilize cleaners and hazardous materials according to departmental guidelines.
  • Safety Reporting: Promptly report or address any unsafe conditions or equipment issues.
  • Training Participation: Attend onboarding, annual training, in-services, and team meetings as required.
  • Emergency Preparedness: Understand and implement all emergency protocols including fire and earthquake procedures.
  • Additional Duties: Perform other responsibilities as assigned by the Culinary Services Director or Sous Chef.