Culinary Specialist

A Culinary Specialist is responsible for preparing all food items, based on standardized recipes, for the Diner, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

• Prepare all foods following Avantic Lodging Enterprises standard recipes.
• Approach all encounters with guests and Supporters in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Avantic Lodging Enterprises standards, as required by scheduling which will vary according to the needs of the hotel.
• Comply at all times with Avantic Lodging Enterprises standards and regulations to encourage safe and efficient operations.
• Prepare and display Diner food items according to Avantic Lodging Enterprises standards.

The Culinary Specialist is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.

Frequency: Constantly

The Culinary Specialist is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.

Frequency: Constantly

The Culinary Specialist is subject to noise: There is sufficient noise to cause the Supporter to shout in order to be heard above ambient noise level.

Frequency: Constantly

The Culinary Specialist is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.

Frequency: Occasionally

The Culinary Specialist is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.

Frequency: Frequently

The Culinary Specialist is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

Frequency: Frequently

The Culinary Specialist is required to function in narrow aisles or passageways.

Frequency: Occasionally

The Culinary Specialist is exposed to infectious diseases.

Frequency: Not Anticipated

None: The Culinary Specialist is not substantially exposed to adverse environmental conditions (as typical office or administrative work).

Frequency: Occasionally

The Culinary Specialist is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determine accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.

Frequency: Constantly

The Culinary Specialist is required to lift objects from a lower to a higher position or move objects horizontally from position to positions.

Frequency: Occasionally

Amount: 50+ lbs.

This job description is not intended to be all-inclusive, additional details will be specified by the General Manager. The Supporter will also perform other reasonable business duties as assigned by the General Manager.

Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.

If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified Supporter with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company.

Avantic Lodging Enterprises is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract.