Culinary Innovation Specialist - Chicagoland Area School Nutrition
Whitsons Culinary Group
- Naperville, IL
- Permanent
- Full-time
- Trains Chef, Chef Managers, Sous Chef Candidates, Cooks and front & back house
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
and compliance. * Promotes a positive relationship between departments.
- Promotes menu engineering on location, ensures purchasing guidelines are followed in
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
- 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
- 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
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