Culinary Specialist

The Culinary Specialist plays a crucial role in assisting kitchen management with the preparation, presentation, and service of various food items. This position requires a solid understanding of food safety and sanitation practices as they pertain to both food and kitchen equipment. Candidates should possess proficient cooking abilities, including skills in knife handling, charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking. We seek individuals who are eager to push their culinary boundaries and achieve new levels of excellence.

KEY RESPONSIBILITIES include, but are not limited to:

• Adhere to and uphold the standards of food quality and specifications established by culinary leadership.
• Prepare dishes according to established recipes and guidelines.
• Ensure plating standards are met for consistency in presentation.
• Receive and execute verbal instructions from various supervisors to maintain service excellence.
• Manage requisitions for food supplies and understand their impact on overall food costs.
• Complete food preparation tasks promptly and to the required standards.
• Maintain cleanliness and organization in the work area, ensuring a safe environment.
• Assist in diverse culinary functions, including cold food preparation, catering, and line production as directed.
• Ensure proper labeling, dating, and storage of all food products to minimize waste.
• Implement proper food rotation and handling practices to ensure safety.
• Be flexible with work schedules, including days, nights, weekends, and holidays as necessary.
• Engage positively with guests, addressing concerns and fostering a collaborative atmosphere with colleagues.

QUALIFICATIONS

A high school diploma or equivalent (GED) is required, along with two to four years of relevant experience or training; or a suitable combination of education and experience.