Executive Culinary Specialist

1 week ago


Morrisville, New York, United States Morrisville Auxiliary Corporation Full time

Are you a skilled culinary professional looking for a challenging role in a dynamic kitchen environment? We are seeking an experienced Line Cook II to join our team at the Copper Turret.

The ideal candidate will have a strong background in all aspects of food preparation, including frying, grilling, sautéing, and pantry management. As a key member of our kitchen staff, you will be responsible for assisting the Chef Manager with ordering and inventory, reviewing menu items and production plans, and adhering to proper food handling techniques.

We offer a competitive hourly wage ranging from $18.83 to $19.88, depending on experience. This position is a great opportunity to develop your skills and advance your career in the culinary industry.

About the Role:

  • Assist the Chef Manager with ordering and inventory tasks
  • Review menu items and production plans to coordinate production
  • Adhere to proper food handling techniques and balance time use, material, and equipment to avoid unnecessary expense and waste
  • Receive and store food requisitions and supplies
  • Use facility supplies and equipment efficiently to minimize loss, waste, and fraud
  • Come into contact with customers and respond to suggestions and concerns
  • Prepare daily entrees and items with a team of 1-3 cooks, featuring menus approved by the Chef de Cuisine and Executive Chef
  • Perform tasks associated with the Fryer, Grill, Sauté, and Pantry stations
  • Ensure departmental standards are met regarding product quality and presentation
  • Participate in scheduled production as directed
  • Perform kitchen maintenance tasks, such as emptying trash, washing dishes, sweeping, and mopping
  • Assure quality, appearance, and taste of all food for customer service
  • Limited catering activity on and off premise as necessary
  • Assist in maintaining kitchen storage areas according to regulatory agency and departmental standards
  • Prepare recipes as directed using traditional made-from-scratch preparation methods and when necessary converted correctly
  • Test the temperature of food at specified intervals
  • Assist SUNY Morrisville professors with classes or labs at the Copper Turret as needed
  • Assist students attending classes or labs at the Copper Turret as necessary
  • Ensure the proper cooling and storage of potentially hazardous food items. Ensure accurate labeling, dating, and rotating using the First In/First Out (FIFO) method for all raw and prepared food products
  • Understand how to properly use and maintain all equipment used
  • Report equipment problems and problems with food and supplies to the Chef de Cuisine
  • Maintain daily production records in accordance with departmental procedures
  • Strive to reduce waste and optimize the profitability of the unit
  • Ensure quality and timeliness of food production, using batch and ala minute cooking methods to maintain quality and freshness of product
  • Meet all timelines for preparation
  • Prepare the assigned station for service
  • Work the service line at assigned station during meal hours
  • Plan for the timely and proper use of any leftover items
  • Communicate effectively with staff

Qualifications:

  • Able to accept direction, instruction, and constructive criticism
  • Work independently and as part of a team
  • Take initiative, anticipate, prioritize, and follow tasks through to completion
  • Succeed within deadlines, use creative problem-solving skills, and evaluate and adjust when necessary
  • Adhere to Company, Department, and State guidelines as directed
  • Predictable and reliable attendance

About Us: We are the Morrisville Auxiliary Corporation, a leading provider of culinary services in the region. Our team is dedicated to delivering exceptional food experiences that exceed our customers' expectations.



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