JOB TITLE: Nixtamalization Specialist

REPORTS TO: Culinary Manager

PRIMARY OBJECTIVE: Nixtamalization is a traditional process in Mexico and Central America whereby corn is treated, cooked, and dried and ground to produce the flour used to make tortillas. The primary objective of the nixtamalization specialist is ensuring daily prep, production, and nixtamalization of heirloom, Indigenous corn products, and tortillas. Special attention to quality and consistency is required.

KEY RESPONSIBILITIES:

Develop and master the skill of Nixtamalization for Masa Dough, Tortillas, Arepa Dough, Tamales and Posole

Develop and master corn production skills to include: Preparing Nixtamal from heirloom sources, grinding corn, and making tortillas

Tortilla production from start to finish

Communicates with culinary management and line cooks to ensure all necessary items are prepped and stocked for the shift

Follows recipes & guidelines to create food that is quality and consistent

Uses a variety of cooking utensils and equipment to prepare and prep a variety of food items

Follows safety & sanitation guidelines to reduce safety risks and cross contamination

Uses label date stickers and FIFO in food storage locations to promote safety and eliminate waste

Checks in food deliveries and places in designated storage locations

Stocks, maintains, and cleans the prep station before, during, and after shift

REQUIRED QUALIFICATIONS/CERTIFICATIONS:

Strong Communication Skills

Strong Organization Skills

Strong Time Management Skills

Good Listening Skills

Good Knife/Cooking Skills

Good Eye for Detail

Positive Attitude

MINIMUM REQUIREMENTS:

Must have reliable means of transportation

Must be able to read and understand recipe cards

Should have previous kitchen experience in a high volume kitchen

Must have the ability to stand on feet for up to 8 hours per shift

Ability to lift heavy objects often