Culinary Specialist

Compensation Type:

Hourly Highgate Hotels:
Highgate is a leading real estate investment and hospitality management firm, widely acknowledged as a pioneer in the sector. Highgate is a key player in U.S. gateway markets, including major cities, with a rapidly growing footprint in Europe, Latin America, and the Caribbean.

Highgate's extensive portfolio of global properties boasts an aggregate asset value exceeding $20 billion and generates over $5 billion in cumulative revenues.

The company offers expert guidance throughout all phases of the hospitality property cycle, from planning and development to recapitalization or disposition.

Highgate also possesses the creativity and resources to develop unique hotel brands and employs industry-leading proprietary revenue management tools that identify and anticipate changing market dynamics to enhance performance and maximize asset value.

With an executive team comprised of some of the industry's most seasoned hotel management professionals, the company is a trusted partner for top ownership groups and major hotel brands.

Highgate maintains corporate offices in various key locations.

Location:
Holiday Inn Stillwater

Overview:

The Culinary Specialist is accountable for preparing all food items, following standardized recipes, for various dining services, while upholding the highest standards to create an appealing and appetizing product.

This role also involves ensuring cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and optimizing cost/production ratios.

Responsibilities:
Maintain cleanliness and organization of all storage areas.

Complete necessary food and station preparation prior to service to ensure prompt and efficient guest service during operating hours.

Prepare and present buffet food items according to hotel standards.
Recognize quality standards in fresh produce, seafood, dairy, and meat products.
Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepare food for events as required, adhering to specifications on event orders.
Prepare and serve food for the employee cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes, with specials prepared under the direction of the Chef or Kitchen Supervisor.
Break down buffets and kitchen lines, storing food and equipment properly at the end of each meal period.
Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire safety equipment.
Practice safe work habits at all times to avoid potential injury to self or others.
Utilize Production Charts as specified by hotel standards.
Be able to support any position in the kitchen that requires assistance.
Follow all health department and company regulations regarding food and storage standards and safety.
Be able to operate and maintain cleanliness of all kitchen equipment.
Adhere to a "Clean As You Go" policy.
Assist in the storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.

Qualifications:
High School diploma or equivalent and/or experience in a hotel or related field preferred.
Culinary experience required.
Flexible and long hours may be necessary.

Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Ability to stand for the entire shift
Ability to withstand temperature variations both hot and cold.
Have thorough knowledge of menus and the preparation required, according to hotel standards.
Proficiency in various cooking techniques, including charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Knowledge of herbs and spices and their proper usage.

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