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Culinary Specialist II
2 months ago
POSITION SUMMARY:
The Culinary Specialist II is tasked with overseeing the preparation and quality assurance of all food items, including meats, seafood, sauces, and other culinary creations across various kitchen stations.
KEY RESPONSIBILITIES:
- Prepare all dishes according to established recipes and guest specifications to ensure product consistency.
- Conduct visual inspections and select high-quality ingredients for meal preparation.
- Monitor the proper storage of food items, ensuring optimal conditions and rotation for freshness.
- Maintain cleanliness and organization in all food storage and preparation areas, adhering to health regulations.
- Generate daily supply requisitions for food production needs.
- Utilize mathematical skills to accurately follow recipes.
- Adhere to standardized recipes and established kitchen procedures.
- Foster a positive and motivating environment within the kitchen.
- Maintain a high level of productivity in food preparation.
- Assist in various production tasks, including preparation and line work.
- Acquire comprehensive knowledge of menu items, including recipes and presentation standards.
- Communicate effectively with Sous Chefs and fellow kitchen staff.
- Employ interpersonal skills to lead and inspire team members.
- Set an example through professional conduct and work ethic.
- Comply with sanitation and equipment maintenance standards.
- Contribute to food presentation and plating decisions.
- Assist in managing food costs effectively.
- Collaborate with stewarding staff on operational matters.
- Help maintain a safe and sanitary working environment.
- Ensure that the warehouse is organized and meets sanitation standards.
- Prioritize tasks and follow up on outstanding items.
- Pay attention to detail in all aspects of food preparation.
- Perform well under pressure while managing multiple tasks.
- Set up workstations with necessary supplies and maintain cleanliness throughout shifts.
- Ensure proper rotation of all products using FIFO methods.
- Organize and execute banquet services efficiently.
- Keep all storage areas organized and up to date.
- Ensure all kitchen staff take scheduled breaks and cover stations as needed.
- Monitor inventory levels and communicate shortages to the chef.
- Complete daily temperature logs for food safety compliance.
- Ensure all kitchen equipment is functioning properly and report issues promptly.
- Conduct random temperature checks on food items to ensure quality and safety.
- Timely and properly store all food items after preparation.
- Label and store front-of-house items correctly in kitchen areas.
- Make decisions and resolve issues in the absence of the Chef de Partie.
- Establish par levels for ingredients and communicate with management.
- Understand all components of menu items.
- Be capable of covering all kitchen stations as needed.
- Ensure adherence to standards for every dish prepared.
- Demonstrate problem-solving skills in the absence of supervisory staff.
- Perform additional job-related duties as assigned.
QUALIFICATION REQUIREMENTS:
EDUCATION:
A combination of education, training, or experience that provides the necessary knowledge, skills, and abilities. A high school diploma is required; culinary or apprenticeship training is preferred.
EXPERIENCE:
A minimum of three years of cooking experience is required, with prior experience in resort or restaurant settings preferred. Availability to work various shifts, including days, nights, weekends, and holidays is essential.
CERTIFICATIONS:
Must obtain a Health Card from the relevant health authority.
ADDITIONAL SKILLS:
Proficiency in additional languages is highly desirable.