United Spinal Association Jobs

Monitor and research culinary trends, manufacturing processes, and innovations on an ongoing basis to continue to bring new ideas to the team. Collaborate with the Director of Culinary, Registered Dieticians, and culinary team to ensure qualitative production outcomes are maintained in the RandD recipe development process and consistently set the gold standard for culinary innovation. Assist in developing a balanced, nutritionally sound, attractive, and cost-effective menu that will have a high level of acceptability for residential, retail, and special events.Collaborate with the Director of Culinary on conducting educational cooking demonstrations across campus to elevate UHD and help cultivate a more informed campus dining community. Lead, produce, and participate in the production and tasting of sampling new products as well as necessary testing and recipe development where students and other guests can give direct feedback before implementation. Ensure that departmental standards for quality customer service, food quality, and food safety standards are achieved.Maintain an organized and easily accessible tracking system for all recipe testing and updates, meticulously record all tests and all pertinent analytical information, including but not limited to accounting for yield differences, cooking losses, and absorption ratios.Calculate costing of ingredients such that products are developed within targeted cost range.Act as a backup for FoodPro Systems Coordinator, as needed. Oversee and assist Registered Dietitians with data in FoodPro, including inventory, recipes, and menus. Work closely with managers and chefs regarding the proper use of FoodPro, including inventory management, recipes, menus, forecasting, and reports. In collaboration with the leadership team, train other food service team members on FoodPro systems and processes. Attend FoodPro training and conferences as needed. Remain current and fluent in the use of the computerized food management system (FoodPro).Promote professional development of self and all staff to improve knowledge and work skills through ongoing training and workshops. Mentor and assist other culinary team members in record keeping for Safety, HACCP logs and production. Other duties as assigned.