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Culinary Specialist II

2 months ago

Las Vegas, Nevada, United States Trump Hotel Las Vegas Full time
Job Description

POSITION OVERVIEW:

The Culinary Specialist II is tasked with overseeing the preparation and quality assurance of all culinary offerings, including meats, seafood, poultry, sauces, stocks, and seasonings across various kitchen stations.

KEY RESPONSIBILITIES:

  • Prepare all menu items in accordance with standardized recipes to ensure consistency and quality for guests.
  • Conduct visual inspections of food items, selecting only those that meet ideal cooking standards.
  • Monitor the proper storage of ingredients, ensuring the freshness and quality of all food items through effective rotation practices.
  • Maintain cleanliness and organization in all refrigeration and storage areas, adhering to health regulations.
  • Submit daily supply requisitions for food production needs.
  • Utilize mathematical skills to accurately follow recipes.
  • Adhere to established procedures for standardized recipes.
  • Foster a positive and motivating environment within the kitchen.
  • Maintain productivity levels for mise en place.
  • Assist in various production areas, including preparation and line work.
  • Acquire comprehensive knowledge of all menu items, including their recipes and presentation.
  • Communicate effectively with Sous Chefs and line cooks.
  • Utilize interpersonal skills to lead and inspire team members.
  • Set a strong example through leadership.
  • Follow sanitation and maintenance standards for all kitchen equipment.
  • Contribute to food presentation decisions.
  • Assist in managing food costs effectively.
  • Collaborate closely with stewarding to address operational issues.
  • Help maintain a safe and clean working environment.
  • Ensure the organization and sanitation of the warehouse.
  • Demonstrate the ability to prioritize tasks and follow up effectively.
  • Pay attention to detail in all tasks.
  • Work efficiently under pressure while managing multiple responsibilities.
  • Set up workstations with necessary supplies and maintain cleanliness throughout shifts.
  • Ensure proper rotation of all products using FIFO methods.
  • Organize and execute both morning and evening banquets.
  • Keep all storage areas organized and up to date.
  • Ensure all kitchen staff take breaks as required and cover stations when necessary.
  • Monitor inventory levels and inform the chef of low stock items.
  • Complete daily temperature logs for food safety.
  • Ensure all kitchen equipment is functioning properly and report any issues.
  • Conduct random checks on food temperatures across all kitchen stations.
  • Ensure timely and proper storage of all food items.
  • 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 all ingredients and communicate with the Sous Chef.
  • Understand all components of menu items thoroughly.
  • Demonstrate the ability to cover all kitchen stations as needed.
  • Ensure compliance with standards for every dish prepared.
  • Exhibit strong decision-making skills in the absence of culinary management.
  • 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 training or apprenticeship 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.

LICENSES OR CERTIFICATES:

Must obtain a Health Card from the relevant health authority.

OTHER:

Additional language skills are highly desirable.