Culinary Innovation Specialist - Chicagoland Area School Nutrition

Whitsons Culinary Group

  • Naperville, IL
  • Permanent
  • Full-time
  • 28 days ago
Requisition Number10995Job TitleCulinary Innovation Specialist - Chicagoland Area School NutritionLocationNapervilleJob DescriptionESSENTIAL 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 presentationspecifications as set by the Whitsons, USDA, State regulations and purchasing
guidelines. * Conveys understanding and knowledge to properly use and maintain all equipment inevery station. * Ensures all schedules on location are followed for cleaning, sanitation, and organizationof 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 corporateconcepts and concept standards, recipes and station layouts. * Performs additional responsibilities, although not detailed as requested by the VP/COORequirementsEducation:
  • Culinary degree or certification from accredited Culinary Institute
Certifications: * ServSafe certification currentComputer Skills:
  • Knowledge of Microsoft office suite
  • Ability to learn new computer programs
  • Proficient in recipe procedures and cooking techniques
Other Qualifications, Experience and Competencies:
  • Minimum 5 years’ experience in professional corporate dining kitchen required
  • Experience in school nutrition programs preferred
  • 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 teamWork ScheduleMonday-Friday, 6:00AM-3:00PMSupervisorJennifer E Malchow

Whitsons Culinary Group