Food Services Specialist

Chef

As a chef in a small to medium size kitchen, responsible for the planning and managing of all food activities. Using culinary skills, performs as a working chef in the day-to-day operation of the kitchen and all aspects of meal preparation. Instructs cooks on proper techniques and methods of cooking and preparing a variety of food items in the art of fine culinary cuisine.

Checks food during and after preparation for conformance with high standard of quality. Ensures that all kitchens provide nutritious, safe, eye-appealing, properly flavored food. Initiates the preparation and development of new and unusual food items, specialty foods, and sauces. Creates and plans new culinary menu items and recipes to support the interest of customers. Plans all menus for regular meals, fine dining and parties.

Formulates cyclic meal specials and menus for use in all food areas to ensure customer satisfaction. Ensures current menu cost cards on all menu food items and the utilization of standardized recipes. Assesses food service related financial data and recommends actions to maintain financial solvency. Responsible for the security and accuracy of monthly inventories of supplies and foods. Complete routine walk through inspections taking any necessary actions and meets all objectives for sanitation and environment requirements.

Responsible for work force management, recruitment, and staff training. Other duties include preparation of budgets, maintenance of payroll records, food costs, and reports. Performs other related duties as assigned.