Culinary Specialist

Position Title: Culinary Specialist, PRN

Shift: 5:00am-7:30pm, rotating shift, PRN

General Summary:

Under regular supervision, the Culinary Specialist is responsible for preparing, cooking, portioning, and serving meals to patients, staff, and visitors in accordance with established recipes, proper food handling practices, and departmental policies. The role involves ensuring that food is prepared according to production schedules and in a safe, appealing, and compliant manner with all relevant health regulations.

Key Responsibilities:

The following duties are intended to outline the general nature and level of work performed by personnel in this classification. They are not exhaustive and may include other duties as assigned.

1. Prepares food in accordance with production sheets, inventory levels, and recipes.
2. Presents food attractively, adhering to serving guidelines.
3. Monitors food quantities to ensure sufficient supply during operational hours.
4. Maintains inventory of refrigerated and frozen items.
5. Checks and records temperatures of refrigeration units.
6. Follows sanitation standards for food safety and personal hygiene.
7. Keeps work area clean and organized.
8. Selects appropriate tools and equipment for food preparation tasks.
9. Operates food service machinery safely and effectively.
10. Ensures a tidy and organized serving area.
11. Identifies and discards substandard food items.
12. Performs related duties as required.

Qualifications:

Education and Experience:

1. High School Diploma or equivalent is required.
2. One year of experience in large quantity cooking is preferred, along with experience in therapeutic diet preparation and institutional food service.

Knowledge, Skills, and Abilities:

1. Strong understanding of institutional cooking practices.
2. Proficient in the operation of food service equipment.

All information will be kept confidential in accordance with EEO guidelines.