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Culinary Specialist II

2 months ago

Las Vegas, Nevada, United States Trump Organization Full time

POSITION SUMMARY:

The Culinary Specialist II is tasked with overseeing the preparation and quality assurance of all food items, including meats, seafood, sauces, and various other culinary creations across multiple kitchen stations.

KEY RESPONSIBILITIES:

  • Prepare all menu items according to established recipes and guest specifications to ensure product consistency.
  • Conduct visual inspections and select high-quality ingredients for meal preparation.
  • Monitor proper storage practices and manage inventory to maintain optimal food quality.
  • Maintain cleanliness and organization in all food storage and preparation areas, adhering to health regulations.
  • Submit daily supply requisitions for food items required for production.
  • Utilize mathematical skills to accurately follow recipes and portion sizes.
  • Uphold a motivating environment within the kitchen.
  • Ensure efficient mise en place to maintain productivity levels.
  • Assist in various production tasks, including preparation and line work.
  • Acquire comprehensive knowledge of menu items, including their recipes and presentation styles.
  • Communicate effectively with Sous Chefs and fellow line cooks.
  • Exhibit strong interpersonal skills to lead and inspire team members.
  • Set a positive example through leadership.
  • Adhere to sanitation and equipment maintenance standards.
  • Contribute to food presentation decisions.
  • Help manage food costs effectively.
  • Collaborate closely with stewarding to address operational concerns.
  • Support the creation and maintenance of a safe and clean work environment.
  • Ensure the organization and sanitation of the warehouse.
  • Demonstrate the ability to prioritize tasks and maintain focus on details.
  • Work efficiently under pressure while managing multiple tasks.
  • Prepare workstations with necessary supplies and maintain cleanliness throughout shifts.
  • Implement FIFO practices for all food items, including perishables and dry goods.
  • Organize and execute banquet preparations.
  • Keep all storage areas organized and updated.
  • Ensure all kitchen staff take scheduled breaks and cover stations as needed.
  • Communicate with the chef regarding low inventory items and potential substitutions to ensure guest satisfaction.
  • Maintain daily temperature logs for food safety.
  • Ensure all kitchen equipment is functioning properly and report any issues to a Sous Chef.
  • Conduct random temperature checks on food items across all stations to ensure quality and safety.
  • Timely store all food items after preparation.
  • Ensure proper labeling and storage of front-of-house items in kitchen areas.
  • Make decisions and resolve issues in the absence of the Chef de Partie.
  • Establish par levels for all ingredients and communicate with the Sous Chef.
  • Understand all components of menu items.
  • Demonstrate the ability to cover all kitchen stations.
  • Ensure compliance with all culinary standards for each dish.
  • Manage multiple tasks effectively under pressure.
  • Resolve issues in the absence of culinary management.
  • Perform additional job-related duties as assigned.

QUALIFICATION REQUIREMENTS:

EDUCATION:

A combination of education, training, or experience that provides the necessary knowledge, skills, and abilities. A high school diploma is required; culinary training or apprenticeship is preferred.

EXPERIENCE:

A minimum of three years of cooking experience is required, with prior experience in resort or restaurant settings preferred. Flexibility to work various shifts, including nights, weekends, and holidays, is essential.

CERTIFICATIONS:

Must obtain a Health Card from the relevant health authority.

OTHER:

Proficiency in additional languages is highly desirable.