Culinary Specialist
4 hours ago
We are seeking a highly skilled Culinary Specialist to join our team at the Copper Turret. The successful candidate will have a strong background in all aspects of kitchen operations, including menu planning, food preparation, and inventory management.
Key Responsibilities- Assist the Chef Manager with ordering and inventory management
- Review menu items, production plans, and job assignments to ensure efficient kitchen operations
- Adhere to proper food handling techniques and maintain a clean and safe working environment
- Receive and store food requisitions and supplies
- Responsible for the proper use of facility supplies and equipment to minimize loss and waste
- Communicate effectively with staff and customers
- Prepare daily entrees and items with a team of 1-3 cooks, featuring menus approved by the Chef de Cuisine and Executive Chef
- Perform tasks associated with Fryer, Grill, Sauté, and Pantry
- Ensure departmental standards are met with regard to product quality and presentation
- Participate in all scheduled production as directed
- Perform various kitchen maintenance tasks, including emptying the trash, washing dishes, and sweeping and mopping
- Assure quality, appearance, and taste of all food for customer service
- Limited catering activity on and off premise as necessary
- Assist in maintaining kitchen storage areas according to regulatory agency and departmental standards
- Prepare recipes as directed using traditional made-from-scratch preparation methods and when necessary, converted correctly
- Test the temperature of food at specified intervals
- Assist SUNY Morrisville professors with classes or labs at the Copper Turret as needed
- Assist students attending classes or labs at the Copper Turret as necessary
- Assure the proper cooling and storage of potentially hazardous food items. Ensure accurate labeling, dating, and rotating using the First In/First Out (FIFO) method for all raw and prepared food products
- Understand how to properly use and maintain all equipment used
- Report equipment problems and problems with food and supplies to the Chef de Cuisine
- Maintain daily production records in accordance with departmental procedures
- Strive to reduce waste and optimize the profitability of the unit
- Ensure quality and timeliness of food production, using batch and ala minute cooking methods to maintain quality and freshness of product
- Meet all timelines for preparation
- Prepare the assigned station for service
- Work the service line at assigned station during meal hours
- Plan for the timely and proper use of any leftover items
- Communicate effectively with staff
- Ability to accept direction, instruction, and constructive criticism
- Work independently and as part of a team
- Take initiative, anticipate, prioritize, and follow tasks through to completion
- Successfully operate within deadlines, use creative problem-solving skills, and evaluate and adjust when necessary
- Adhere to Company, Department, and State guidelines as directed
- Predictable and reliable attendance
Associates in Culinary preferred; a minimum 3-5 years' experience in the Food Service industry, experienced in all types of cooking methods, supervision, kitchen equipment, and food service operations; must be able to read and write with knowledge of basic math; ServSafe certification is preferred.
Physical Conditions and DemandsModerate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools, and machinery; exposure to various types of food.
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