Culinary Specialist

Arivo•West Valley, UT

8d•Onsite

About The Position

The Culinary Specialist, under direction of the Culinary Manager and Supervisor, assists in the preparation and serving of hot and cold foods in the Arivo Café. This position is also responsible for routine cashiering duties, maintaining of food service facilities, equipment, and utensils in a clean and sanitary condition in the daily operation of the Arivo Café.

Requirements

Applicants must be 18 years or older and be authorized to work in the U.S
Some experience in food preparation, kitchen maintenance or related field.
Must possess, or willing to obtain, a valid food handler permit from Salt Lake County and/or a ServSafe certificate in food safety.
Ability to communicate effectively, both verbally and in writing.
Ability to create effective working relationships with employees and customers.
Understand and follow oral and written directions.
Ability to operate cafeteria equipment, cash register, kitchen equipment, computer and assigned software
Ability to work collaboratively as part of a team.

Responsibilities

Assist in the preparation and serving of hot and cold food; heat, pan and arrange food items; serve as part of a team to assemble various food items and ingredients as assigned; package and wrap food items according to established procedures and portion control standards; assure proper temperature of foods.
Make and serve menu items to customers; set out prepared foods; replenish containers as necessary; assist with setting up the cafeteria; assist with catering activities.
Clean and sanitize work area, tables, serving counters, tables, chairs, and food containers; drink dispensing machines; prepare food and beverages for sale; count and set up plates, containers, and utensils.
Perform routine cashiering duties as assigned
Operate standard food service equipment such as slicers, warmers, ovens, ranges, mixers, griddle, and dishwasher machine.
Follow established health, safety, and sanitations principles applicable to food serving and kitchen maintenance.
Stock condiments, to-go food items and paper goods; assist in the storage and rotation of food, leftovers, supplies in storage areas.
Prepare and maintain logs and records.
Maintain food service facilities, equipment, and utensils in a clean and sanitary condition.
Operate a computer, calculator and assigned software.
Attend meetings, in-service training and workshops as assigned.
Other duties as assigned.