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Culinary Preparation Specialist
2 months ago
POSITION SUMMARY
A Culinary Preparation Specialist is tasked with the meticulous preparation of dishes in accordance with established recipes and timelines. This role encompasses the cooking and assembly of a diverse range of food items, including proteins, seafood, vegetables, sauces, and baked goods, utilizing various kitchen equipment and tools as outlined in the Daily Prep List.
KEY RESPONSIBILITIES include, but are not limited to:
- Demonstrating comprehensive knowledge of the restaurant's menu offerings and beverage selections.
- Maintaining a strong understanding of food service regulations and safe food handling practices.
- Exhibiting proficiency in cooking techniques, quality benchmarks, kitchen protocols, and restaurant policies.
- Consistently adhering to standard portion sizes, recipe guidelines, cooking methods, and quality expectations.
- Preparing an assortment of proteins, seafood, vegetables, and other ingredients for cooking using various kitchen appliances.
- Portioning food items prior to cooking in line with standard specifications.
- Monitoring and assisting in the management of food waste.
- Executing station opening and closing tasks, along with side work duties for each shift.
- Reporting equipment malfunctions and food quality concerns to the supervising manager.
- Maintaining a clean and sanitary workstation, including all kitchen surfaces and equipment.
- Being available to assist in various roles to ensure the restaurant operates smoothly as directed by management.
- Exemplifying exceptional customer service skills and the ability to remain composed under pressure.
- Delivering outstanding service and hospitality consistently.
QUALIFICATIONS
To excel in this position, candidates must be capable of performing each essential function at a high standard. Candidates should possess strong multitasking abilities, effective time management skills, excellent communication skills, a positive attitude, and a strong work ethic. Flexibility in scheduling is required, with availability for daytime, evening, and weekend shifts. Candidates must be able to provide proof of legal eligibility to work in the United States and must be at least eighteen (18) years old.
EDUCATION AND EXPERIENCE
A minimum of two years of relevant experience in a high-end, high-volume dining establishment is required.
LANGUAGE AND MATHEMATICAL SKILLS
Ability to read and interpret safety guidelines, operational instructions, training materials, and recipes. Effective communication with team members is essential. Basic mathematical skills are necessary for inventory management and recipe preparation.
REASONING ABILITY
Ability to follow detailed written and verbal instructions and to solve problems in standardized situations.
CERTIFICATIONS
It is the responsibility of the employee to secure and maintain all necessary certifications, licenses, or registrations as required by local, state, or federal regulations, including a valid Food Handler Card, which must be obtained upon hire.
PHYSICAL DEMANDS
This position requires the ability to stand for extended periods (up to 8 hours), with some walking and occasional sitting. Employees must frequently lift and/or move items weighing up to 50 pounds and occasionally up to 75 pounds. Specific vision abilities required include close vision and the ability to adjust focus.
WORK ENVIRONMENT
The work environment is primarily within a kitchen setting, where employees may work alongside other staff members. The noise level is typically moderate to loud, and employees may be exposed to varying temperatures and conditions from kitchen equipment.
This job description has been approved by the Company and is not intended to be a comprehensive list of all duties, responsibilities, or activities required of the employee. Responsibilities may change at any time, with or without notice.