Culinary Support Specialist

Summary

Job Category:
Housing, Foods, and Ancillary Services
Job Title:
Culinary Support Specialist
Job Category Definition:
Jobs in this category are responsible for, or supporting, the operation, administration and management of student residence facilities and services.
Job Title Definition:
The Culinary Support Specialist assists or leads the development of menu items, recipes, and or bakery items; researches, develops, and tests new products; develops and conducts professional development sessions and provides educational resources; coordinates and /or conducts safety inspections and ensures all safety and sanitation guidelines are followed; inspects products for quality; interviews and supervises assigned staff; coordinates and assists with special projects and events. Duties are performed at various levels within the defined title.
Working Conditions:
Specific physical requirements and effort are outlined in Job Responsibilities Worksheet (list of essential job duties and responsibilities specific to a particular job at the unit level) in accordance with the Americans with Disabilities Act of 1990 (ADA).
Other Requirements:
 

Levels

Level 1  

There is currently no level 1.

Level 2  

Level Details
Job Code Salary Band FLSA Status
HFHF0102 I Exempt

Level 2 positions typically demonstrate intermediate knowledge of the concepts, practices and procedures of a particular field of specialization; perform intermediate tasks in defined skill areas/applications by continuously building on current job knowledge; maintain effective relationships with peers, vendors, and others in a diverse environment; support team decisions and follow through with team responsibilities; interpret information, ideas and instructions and communicate clearly and accurately both verbally and in writing including materials intended for distribution; determine causes of unusual occurrences and apply standard principles and practices to determine and implement solutions; ensure safe practices and environmental consciousness are exhibited in decisions; typically work under general supervision, while performing assignments that are varied and that may be somewhat difficult in character, but usually involve limited responsibility.

Typical Education & Experience

4+ years related experience

Associate’s Degree or higher preferably in a culinary arts related discipline

Or an equivalent combination of education and experience

Typical Work Duties
  • Assist in the research, development and testing of new products and recipes; identify products to grow business
  • May hire, train, coach, supervise, schedule, evaluate, and discipline assigned employees
  • Inspect products for quality
  • Assist in identifying, developing and conducting professional development programs for staff
  • Maintain inventory and identify measures to reduce waste and food and labor costs
  • Complete complex production work
  • Maintain recipe and product information
  • Ensure established food quality control procedures are upheld and compliance with all safety and sanitation guidelines
  • May research new equipment

This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.

Level 3  

Level Details
Job Code Salary Band FLSA Status
HFHF0103 J Exempt

Level 3 positions typically demonstrate proficient and comprehensive knowledge of defined skill areas/applications to integrate fundamental elements from other specialties into work assignments; apply knowledge of principles, practices, and procedures of a particular field of specialization to complete difficult assignments; promote a culture that is conducive to effective relationships among diverse team members; ensure safe practices and environmental consciousness are exhibited in decisions; may lead a project team involved in completion of difficult assignments, requiring proficient knowledge of field of specialization; interpret and communicate information, ideas and instructions clearly, accurately and persuasively both verbally and in writing including materials intended for distribution; incorporate new facts and ideas into group processes and apply creative thinking to develop new solutions; typically work with minimal supervision on difficult assignments, conferring with manager on unusual matters.

Typical Education & Experience

4+ years related experience

Bachelor’s Degree or higher preferably in a culinary arts related discipline

Or an equivalent combination of education and experience

Typical Work Duties
  • Research, develop and test new and existing products and recipes for location
  • Perform cost analysis of new items as directed
  • Conduct professional development sessions for culinary and management staff at University Park and Commonwealth Campus locations
  • Conduct food safety inspections and ensure compliance with all safety and sanitation guidelines
  • Assist with menu development and provide menu options to customers with special dietary needs
  • Conduct testing and provide statistical analysis on new products; inspect products for quality
  • Plan and participate in special events and complete special projects as necessary
  • May consult on equipment purchases and construction projects
  • Participate on departmental and University committees and initiatives

This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.

Level 4  

Level Details
Job Code Salary Band FLSA Status
HFHF0104 K Exempt

Level 4 positions typically demonstrate advanced knowledge of principles, practices, and procedures of a particular field of specialization and complete complex assignments; integrate complex elements from other specialties into work assignments; demonstrate a strong commitment to inclusionary practices which support diversity throughout the University; establish a shared vision and take responsibility for the achievement of team goals, and provide direction for appropriate implementation of plans; present ideas, concepts and instructions in a clear manner, and use persuasion and negotiation to build consensus and cooperation; ensure safe practices and environmental consciousness are exhibited in decisions; develop new techniques, concepts, theories, programs or solutions and apply them to complex strategic operating issues; typically work independently on complex work assignments, review progress and evaluate results and update management as appropriate; may direct and delegate work to lower-level staff.

Typical Education & Experience

6+ years related experience

Bachelor’s Degree or higher preferably in a culinary arts related discipline

Or an equivalent combination of education and experience

Typical Work Duties
  • Research, develop and test new products, recipes, and equipment for all Housing and Food Services locations
  • Provide training, conduct safety inspections, develop menus, and ensure standardization of products, processes and procedures at University Park and Commonwealth Campus food service operations
  • Maintain information, photos and safety and sanitation guidelines in a food management system
  • Lead the development of menu items for all Food Service units
  • Administer the food safety program and coordinate inspections
  • Develop and conduct training programs and maintain educational resources
  • Participate or lead departmental, University and national committees
  • Coordinate culinary extern program
  • Inspect products for quality and provide cost analysis on potential new products
  • Plan and participate in special events as necessary
  • Complete special projects as assigned
  • Consult on equipment purchases and construction projects

This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.

Level 5  

Level Details
Job Code Salary Band FLSA Status
HFHF0105 L Exempt

Level 5 positions typically extend mastery of job knowledge to the principles, theories and practices of related specialties; expand knowledge of best practices and incorporate into all work assignments and procedures; evaluate and enhance current practices and efforts to ensure optimal support of diversity; oversee leadership of teams and projects that involve extensive cooperation and coordination between multiple departments across the University or with external customers; prepare written and/or verbal presentations or proposals on highly complex issues and deliver to a broad variety of audiences; identify and implement innovative solutions to important, highly complex strategic and/or operational issues which may involve unusual circumstances and incomplete or conflicting data; ensure safe practices and environmental consciousness are exhibited in decisions; work independently on highly complex or strategic assignments; may direct and supervise lower-level staff.

Typical Education & Experience

8+ years related experience

Bachelor’s Degree or higher preferably in a culinary arts related discipline

Or an equivalent combination of education and experience

Typical Work Duties
  • Manage, hire, train, coach, supervise, and evaluate assigned employees; may develop job standards
  • Design, develop, write, cost and train all menus for restaurants, banquets, and off premise catering events
  • Responsible for the financial administration including cost containment and maximization of revenue sources
  • Manage events and ensure a quality customer service experience for internal and external customers by interacting with customers, employees, guests, visitors
  • Ensure all food safety and sanitation procedures are followed and that a safe working environment prevails at all times
  • Inventory and purchase food and non-food supplies
  • Evaluate and plan for maintenance of equipment and facilities, recommend purchases of new equipment and may participate in renovations and facility upgrades; prepare work orders for equipment repairs
  • Distribute event information, attend meeting, and assist Sales and Marketing with promotions events

This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.