Culinary Specialist

Under the direction of the Lead Cook, Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Culinary Specialist is responsible for preparing food according to standard recipes and ensuring superior quality food that meets standards for flavor, texture, appearance, temperature, nutritional value, and palatability for patients, patrons, and catering guests. Categories of foods include entrees, soups, sauces, and vegetables.

• Competently prepare select foods for patients, staff, and visitors that are of the highest quality, visually and taste.
• Professionally braise, sauté, broil, boil, stew, steam, bake, and grill to proper cooking time and temperature; safely hold food at all times.
• Prepare and portion entrees, soups, and sauces and vegetables according to recipes and production orders. Record usage on production records to ensure that foods are prepared correctly and costs are maintained.
• Assemble ingredients and prepare recipes; portion, label, and date for storage or transport.
• Maintain proper handling, storage, cooling, and delivery of food and supplies to ensure patient/customer safety using HACCP guidelines.
• Maintain proper HACCP and production records.
• Check on food during service in the patient and non-patient areas to ensure that there are no delays in service.
• Plan cooking and prepping schedules so that foods will be ready at specified times.
• Adhere to food quality standards of appearance, taste, temperature, and sanitation.
• Store leftovers appropriately and utilize them in subsequent days/menu to ensure that they are served within timeframe.
• Complete cleaning assignments to ensure that sanitation standards are maintained in cooking and serving areas.
• Participate in and attend all department in-services to maintain department operating standards.

Requirements:

• High School graduate or equivalent preferred, but not required.
• 3+ years previous experience in food preparation required.