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Culinary Line Specialist
2 months ago
The primary role of this position is to execute the preparation of all menu offerings, including special requests and buffet selections.
KEY RESPONSIBILITIES:
The responsibilities associated with this role include, but are not limited to:
- Ensuring the preparation, quality, presentation, portion control, and timely delivery of all hot and cold menu items and special requests.
- Overseeing the preparation and presentation of buffet items, ensuring sufficient quantities are available for guests.
- Adapting menus based on inventory availability.
- Creating cost-effective buffet options while monitoring guest preferences for potential adjustments.
- Utilizing various kitchen equipment such as steamers, ovens, skillets, woks, deep fryers, ranges, choppers, slicers, and mixers.
- Managing stock rotation and food inventory levels.
- Implementing waste control measures to minimize spoilage and ensure efficient use of food supplies.
- Reviewing food inventories and requisitioning supplies to maintain adequate stock.
- Ensuring compliance with sanitation standards and guidelines through proper setup and cleaning practices.
- Conducting all closing procedures, including food cooling, storage, and disposal, while documenting waste for managerial review.
- Performing additional duties as assigned.
POSITION RELATIONSHIPS:
Internal:
Regular interaction with Food and Beverage staff and occasional communication with other team members.
External:
Limited engagement with suppliers.
SUPERVISION:
This position operates under the direct supervision of the Kitchen Supervisor or Kitchen Manager, frequently consulting with them for guidance and clarification.
EDUCATION REQUIREMENTS:
A high school diploma or equivalent is necessary.
EXPERIENCE REQUIRED:
A minimum of three years of experience in food preparation within a high-volume, full-service kitchen is essential. Additionally, at least one year of prior experience in food preparation utilizing various cooking equipment and techniques is required.
SKILLS REQUIRED:
Excellent interpersonal, communication, prioritization, and mathematical skills are essential. A thorough understanding of food production, sanitation standards, and the operation of diverse kitchen appliances is necessary. The ability to maintain professionalism in high-pressure situations is also required.
WORKING ENVIRONMENT:
Work Conditions:
The majority of tasks are performed in a kitchen setting, with exposure to varying temperatures.
Hazard Exposure:
There may be controlled exposure to high temperatures from cooking equipment and food preparation. Situations involving hazardous chemicals, sharp tools, spills, wet floors, or challenging guest behaviors may arise.
Physical Requirements:
This role requires continual walking, bending, standing, and lifting.
BEHAVIORS:
The vision, goals, and objectives of Lake of the Torches Resort Casino necessitate that the Culinary Line Specialist performs in a professional and personable manner. The way in which the employee interacts with colleagues, customers, and visitors is equally important as their technical skills and knowledge.
Respect and consideration for the dignity of each customer, visitor, and fellow employee are essential for successful job performance.
OTHER REQUIREMENTS:
Attendance at all mandatory meetings and participation in departmental training and development sessions is required.