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Culinary Specialist
1 week ago
POSITION: Culinary Specialist
DEPARTMENT: Kitchen
REPORTS TO: Sous Chef/Executive Chef
JOB OVERVIEW
The Culinary Specialist is responsible for overseeing all elements of food production for events, ensuring that food preparation aligns with established standards. Compliance with sanitation protocols is essential.
KEY RESPONSIBILITIES
- Prepare food items for guests utilizing a consistent and quality-driven approach in a timely manner.
- Establish and maintain a workstation with the necessary setup to effectively serve all event functions.
- Implement daily sanitation and safety measures to guarantee complete customer satisfaction.
ADDITIONAL FUNCTIONS
Alongside the primary responsibilities, this role may require performing a variety of supportive tasks, with the allocation of time for each task determined by management based on the specific needs of the establishment:
- Engage in daily consultations with the Executive Chef, Banquet Chef, or Sous Chef, as well as with other departments directly linked to the Food & Beverage sector.
- Contribute to long-term planning initiatives.
- Support and provide insights for ongoing programs aimed at continuous improvement within the hotel.
PHYSICAL REQUIREMENTS
- Most tasks are conducted indoors, with a generally moderate temperature regulated by the establishment's environmental systems; however, the ability to work in extreme temperatures, such as freezers (-10°F) and kitchens (+110°F), is necessary.
- Must be capable of sitting at a desk for up to 5 hours daily, with walking and standing required for the remainder of the workday. The duration of these tasks may vary daily.
- Ability to handle kitchen tools and equipment, including knives and pots, and to lift and transport items weighing up to 50 pounds throughout the kitchen.
- Must demonstrate culinary techniques, including cutting, cooking principles, and plate presentation, effectively.
- Ability to construct and dismantle displays up to 8 feet high.
- Exposure to noise levels that may require shouting to communicate effectively.
- Must possess the ability to navigate limited spaces and reach various locations within the establishment promptly.
- Must be able to bend, stoop, squat, and lift up to 50 lbs regularly.
- Occasional pushing and pulling of carts and equipment weighing up to 250 lbs is required.
- Requires manual dexterity for operating necessary kitchen equipment.
- Must maintain cleanliness and sanitation of all non-movable equipment.
WORK SCHEDULE
This establishment operates seven days a week, 24 hours a day. Flexibility in workdays may be required based on business needs.
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