Culinary Specialist

Culinary Specialist (FT)

The culinary specialist ensures that food is prepared in a manner, which is nutritious, safe, properly flavored and in compliance with District, USDA, and accrediting agency standards for quality. Uses recipes to cook and prepare food. Communicates and coordinates daily with Director on strategies to accomplish production. Performs other duties to assist Director with food services.

Below are those tasks, duties, and responsibilities that comprise the means of accomplishing the position's purpose and objectives. These are critical or fundamental to the performance of the position. They are the major functions for which the person in the position is held accountable. Following are the essential functions of the position, along with the corresponding performance standards.

• Using recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items.
• Communicates and coordinates daily with Director on strategies to accomplish production and maintain quality standards.
• Assists Director in maintaining accurate daily production records.
• May operate cash register/point of sale devise during serving periods as needed.
• Collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately.
• Offers and serves correct portions
• Cleans and restocks work area throughout the day. Maintains standards for sanitation and cleanliness by following standards for "clean as you go" and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
• Assists in proper labeling, dating, and rotation of product in dry storage, coolers and freezers.
• Assists in maintaining organized storage of dry goods, refrigerated and frozen products.
• Assists Director in accurate counting of food and supplies for inventories.
• Assists in the cooking, preparation and service of food for special events when required.
• Attends training and development classes and work site meetings as required by the Food Service Director, the Director of Nutrition Services, and the District Administrators.
• Assists in the cross training of employees as required by Food Service Director, Director of Nutrition Services or school administration.
• Follows safety and sanitation guidelines

Below are any additional competencies as related to regulatory compliance that are specific to the job title and not listed in the other sections of the document.

Attends all mandatory and department-specific education and training programs as required. Attends all required education and training and can describe his/her responsibilities related to department safety and specific job related hazards. Has met all required competencies for the evaluation period as evidenced by job specific competency evaluations...