Culinary Specialist

The Neighborhood at Hopkinsville is looking for dedicated Culinary Specialists to become part of our team.

The Culinary Specialist will report directly to the Food and Beverage Director.

Shift Details

Culinary Specialist

Monday to Friday; every other weekend required.

OBJECTIVE

Culinary Specialist

The Culinary Specialist is accountable for all aspects of food preparation, ensuring that meals meet or exceed quality, quantity, and service schedule requirements, as well as hospitality service standards for our community.

In the absence of the Lead Cook or Food and Beverage Director, the Culinary Specialist will effectively manage all food production. This role requires adherence to sanitary procedures and standards, complying with all federal, state, and local regulations regarding food production.

KEY RESPONSIBILITIES

Culinary Specialist

Food Preparation and Service

• Responsibilities include the preparation and serving of meals, maintaining cleanliness in food service areas, accurate record-keeping, receiving, rotating, and inventorying products, and ensuring regulatory compliance.
• Follow posted menus and prepare food items using approved standardized recipes in a timely manner.
• Adhere to production sheets and instructions.
• Prepare special dietary needs as directed.
• Prepare texture-modified food as required.
• Organize work to meet production and service demands.
• Monitor food items to ensure they meet minimum guidelines for temperature, taste, and quality at all times.
• Taste and prepare food to assess quality or necessary adjustments.
• Maintain sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas.
• Follow all local, state, and federal policies regarding food handling.
• Uphold standards of cleanliness, hygiene, and health.
• Operate dish machines according to Food Safety Standards.
• Effectively wash and sanitize all dishes, silverware, glassware, utensils, and cookware as necessary.

Record Keeping/Resident Services

• Responsible for maintaining records that support service standards and regulatory compliance.
• Protect the confidentiality of resident information at all times.
• Review Resident Diet Book, confidential Diet Board/Indicator, Data Card, or Chart.
• Maintain accurate records for service standards and regulatory compliance.

Manually record equipment temperatures.

Manually record refrigerator temperatures.

Manually record freezer temperatures.

Manually record cooking temperatures of food.

Manually record holding temperatures of food.

Manually record cooling temperatures of food.

Manually record food production quantities.

Manually record taste evaluation sheets.

Rotate menus and production sheets.

EDUCATION/EXPERIENCE/LICENSE-CERTIFICATION

Culinary Specialist

• Education: High School Diploma/GED required.
• Culinary apprenticeship or training preferred.
• One (1) year of job-related experience, including food preparation, full-line menu items, and therapeutic diets.
• Must maintain a current SERV Safe certificate (food services sanitation certificate) or be willing to participate in food services sanitation training to become SERV Safe Certified.

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