Culinary Innovation Specialist - Wallkill School Nutrition

Whitsons Culinary Group•Wallkill, NY

4d•$30 - $30

About The Position

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Trains Chef, Chef Managers, Sous Chef Candidates, Cooks and front & back house culinary staff according to training department guidelines. Maintain up‐to‐date skills assessments for each staff member. Execute menu direction prior to each new menu publication. Manages culinary staff while on site training or developing recipes, demonstrates excellent leadership behavior, and high levels of professionalism, sanitation standards and compliance. Promotes a positive relationship between departments. Promotes menu engineering on location, ensures purchasing guidelines are followed in accordance with policy, monitors all costs, and maintains high standards of sanitation and food safety. Ensures that all cooks/FSW follow recipes, portion controls, and presentation specifications as set by the Whitsons, USDA, State regulations and purchasing guidelines. Conveys understanding and knowledge to properly use and maintain all equipment in every station. Ensures all schedules on location are followed for cleaning, sanitation, and organization of kitchen, walk‐in coolers, and storage areas. Ensures all production logs, station temperature logs and HAACP logs are followed and in place at all times. Assist in the development, implementation & follow up on location of all corporate concepts and concept standards, recipes and station layouts. Performs additional responsibilities, although not detailed as requested by the VP/COO

Requirements

Culinary degree or certification from accredited Culinary Institute
ServSafe certification current
Knowledge of Microsoft office suite
Ability to learn new computer programs
Proficient in recipe procedures and cooking techniques
Minimum 5 years’ experience in professional corporate dining kitchen required
2 Years’ Experience managing kitchen and team required
English language and excellent communications skills are required.
Must have very strong leadership skills.
Ability to take direction, offer direction, and to work in a team environment.
The ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated, and organized.
Commitment to quality service, and food and beverage knowledge.
Must be willing to travel
Hands on Exhibition cooking experience and Chef/customer interaction is necessary. Knowledge of marketing and display of the exhibition cooking station.
Must be Versatile in Ethnic cuisines and be familiar with various forms of ingredient preparation. Examples are; Made to Order Sushi, Cooking of Ancient Grains, Vegan & Vegetarian meal preparation.
Stay up to date on the Latest Food Trends continually bringing new ideas to the team.

Nice To Haves

Experience in school nutrition programs preferred

Responsibilities

Trains culinary staff according to training department guidelines and maintains up-to-date skills assessments.
Executes menu direction prior to each new menu publication.
Manages culinary staff while on site training or developing recipes, demonstrates excellent leadership behavior, and high levels of professionalism, sanitation standards and compliance.
Promotes a positive relationship between departments.
Promotes menu engineering on location, ensures purchasing guidelines are followed in accordance with policy, monitors all costs, and maintains high standards of sanitation and food safety.
Ensures that all cooks/FSW follow recipes, portion controls, and presentation specifications as set by the Whitsons, USDA, State regulations and purchasing guidelines.
Conveys understanding and knowledge to properly use and maintain all equipment in every station.
Ensures all schedules on location are followed for cleaning, sanitation, and organization of kitchen, walk‐in coolers, and storage areas. Ensures all production logs, station temperature logs and HAACP logs are followed and in place at all times.
Assist in the development, implementation & follow up on location of all corporate concepts and concept standards, recipes and station layouts.
Performs additional responsibilities, although not detailed as requested by the VP/COO