Culinary Specialist

Under the direction of Food Services Leadership, performs food service duties throughout unit including but not limited to: set-up and preparation of food and beverages. Performs cashiering duties; dish washing; kitchen equipment cleaning and maintenance. The successful candidate will be skilled in high-volume scratch and demonstration cooking, and the ability to respectfully lead staff on timely completion of daily tasks.

• Performs and coordinates large volume of food prep including but not limited to: cleaning, peeling, cutting vegetables, mixing ingredients, entree preparation and display cooking.

• Assists in the planning of menus within budget requirements including generating new menu ideas to grow sales.

• Respectfully designates tasks as needed to Culinary Assistants and Student Workers to ensure timely completion of daily production needs.

• Review vendor invoices and inventory transfers daily to assure accuracy in the charges to the units.

• Completes inventories and requisitions, as required, for the appropriate amounts of food and supplies as projected by supply and demand to maintain appropriate cost.

• Coaches and trains fellow staff in kitchen and serving areas to apply proper equipment use, procedures, techniques while providing constructive feedback to enhance learning opportunities in food preparation and sanitation practices.

• Operates cash register, cash handling, separate account charges, maintains cash register closing cash deposit variance of one percent or less on a regular basis. May be required to reconcile daily deposits.

• Ability to follow recipes and retrieve recipe(s) from electronic data base.

• Practices honesty by demonstrating a consistent and uncompromising adherence to strong moral and ethical principles, values, truthfulness and accuracy in all actions.

• Evaluates and maintains sanitary conditions in the food service area including but not limited to dishwashing, cleaning and maintenance of equipment.

• Plans and coordinates the utilization of leftover foods, including refrigeration and storage.

• Replaces and rotates stock regularly on a daily basis.

• Establishes, maintains, and enhances positive work relationships with staff, faculty, and administrators.

• Provides customer service excellence while addressing students, faculty and staff concerns and complaints and performs problem resolution.

• Relays orders and messages as required.

• Anticipates needs to produce recipes and order inventory to meet demand requirements.

• Collaborates in the instruction of culinary students.

• Performs other related duties within the scope of the position as required for the efficient operation of the division and to support institutional objectives.

Compliance with all state, federal, and accreditation standards/requirements, as well as all MATC policies and procedures.

Required Education & Experience: High School Diploma or G.E.D equivalency and Three (3) years of experience in quantity food preparation, one (1) of which must have been in area of specialization in related area

KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge of the use of a variety of commercial kitchen equipment.
• Advanced knowledge and understanding of knife cuts, cooking techniques, sauce making, and vegetable preparation.
• Knowledge and understanding of large volume food production standards as well as the ability to produce small quantity fine dining options.
• Knowledge of personal hygiene and sanitation standards and the ability to maintain these standards.
• Skilled at basic math functions and applications as it applies to culinary math and recipe scaling.
• Ability to work in a fast-paced environment.
• Ability to understand and follow oral and written instructions and make independent decisions when required.
• Ability to lift, push, pull or carry objects.
• Ability to utilize excellent customer services skills in order to establish and maintain effective working relationships with MATC staff, faculty, students, representatives from outside agencies, business community and the general public.
• Ability to communicate effectively through both oral and written means representing degree of professionalism expected of leadership.
• Self-starter with the ability to work independently, and as a team member.
• Ability to access and disseminate information using computers and proficient knowledge of Microsoft Office Suite, the ability to complete online mandatory in-services
• Ability to multi-task, work independently and manage time efficiently.
• Ability to assign, coordinate and direct work of assigned food service personnel ensuring task completion and informs management of discrepancies and resolution.
• Demonstrated ability to work effectively with people of diverse backgrounds and promote a positive working environment.

Hours This position is a fulltime 43-week 1.0 FTE, or 40 hours per work week. Hours are Monday through Friday from 7am- 3:30pm.

Compensation listed up to the midpoint of the range and placement is determined based on years of experience, internal salary equity, and a review of the applicant's employment and educational background as listed on the job application.

Application Materials & Requirements:

1. Complete the Employment Application

Applicants (both internal and external) must complete the employment application in its entirety for consideration. You must provide thorough and detailed information for all sections of the application form. An incomplete application will not be considered.