Culinary Specialist

Position: Culinary Specialist - Banquet Services - Part Time
Reports to: Banquet Sous Chef & Executive Chef
Job Purpose: To function as a line cook within the banquet service area, ensuring high standards of food preparation, maintaining kitchen equipment, and upholding sanitation protocols.
Job Summary: This role serves as a skilled line cook in the banquet department, fostering a positive and collaborative work atmosphere, enhancing productivity, and remaining actively engaged. The individual is expected to perform all kitchen operations effectively, adhering to recipes and delivering exceptional food quality. Accountability for operational standards is essential, along with maintaining a safe, secure, and healthy workplace.
Leadership Expectations

• Comply with standard operating procedures for culinary staff.
• Maintain a positive and cooperative work environment to boost productivity and employee morale.
• Provide necessary feedback to culinary leadership regarding tools, materials, and information to support team success.
• Enhance job knowledge through educational opportunities, professional publications, and participation in culinary organizations.
• Exhibit composure, particularly in high-pressure situations.

Duties

• Prepare the kitchen for daily operations and ensure readiness.
• Stay informed about all food and beverage menu offerings.
• Maintain sanitation standards in the Back of House and ensure the restaurant is organized and well-kept.
• Support restaurant staff as needed to deliver excellent guest service.
• Oversee inventory management and controls.
• Assist in food preparation by washing, peeling, cutting, and seeding vegetables and fruits; cleaning and preparing meats, poultry, and seafood.
• Prepare soups and sauces.
• Control recipes by accurately weighing and measuring ingredients.
• Ensure a safe and healthy work environment by cleaning work areas, equipment, and utensils.
• Collaborate with the stewarding department to manage waste and maintain sanitation standards.
• Manage inventory practices, including FIFO and par levels, requisitioning supplies, and proper storage.
• Adhere to uniform standards as outlined in the company handbook.
• Demonstrate full cooperation and understanding of the company handbook.

Qualifications

• Foster team spirit and collaborate to achieve collective goals.
• Maintain a reliable attendance record and demonstrate trustworthiness in handling responsibilities.
• Commit to exceeding quality standards and delivering top-notch products and services.
• Inspire colleagues with enthusiasm and positive energy.
• Prioritize personal and professional development through continued education and industry engagement.
• Possess a thorough understanding of sanitation practices and take necessary precautions to ensure a clean food preparation environment.
• Hold a high school diploma or equivalent experience.
• Maintain Servsafe certification.
• Demonstrate hands-on knowledge of health code compliance and state regulations.
• Achieve a passing score of 90% on Culinary Exam 2.
• Successfully complete level 2 cooking practicum and any prior practicums.
• Pass all level 2 culinary quizzes or assessments based on menu knowledge.

Physical Requirements

• Ability to lift up to 50 lbs and remain seated or standing for extended periods.

About Blue Harbor Resort & Conference Center:

Blue Harbor Resort & Conference Center is situated on a picturesque 12-acre lakefront property, offering breathtaking views of Lake Michigan. This destination is not only a resort but also a vibrant community.

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