SUMMARY: Reports to Executive Chef, oversees and coordinates daily activities and operations engaged in preparing and cooking pastry products; chocolate production, maintains the quality, presentation, professional attitude, and sanitation of the kitchen.
Assist Executive Chef and Sous Chef with supervision of kitchen staff, and ensure quality control.
DUTIES AND RESPONSIBILITIES:
The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
Trains and develops pastry staff in the importance of consistency in preparation and presentation.
Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
Monitors and maintains line plating and quality.
Prepares a variety of dessert items utilizing skill and creativity.
Coordinates with Visitors’ Center staff to ensure guest expectations are met or exceeded.
Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
Establishes procedures and expedites workflow.
Ensures all necessary reports and forms are completed daily.
Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
Assist with ordering of all products for the pastry department
Design and prepare chocolate for the chocolate pairings.
Assist Executive Chef in expanding the offerings of experiences
Support all phases of the kitchen, including savory preparation in addition to pastry.
Performs other duties as assigned by Executive Chef.
Graduate of a culinary school preferred.
Two to five years related experience or equivalent.
Current knowledge of regional and national trends in food and beverage.
Thorough knowledge of all food preparation techniques and styles.
Good judgement with the ability to make timely and sound decisions
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Commitment to excellence and high standards
Passion, enthusiasm, focus, creativity, and a positive outlook.
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
Acute attention to detail
Strong organizational, problem-solving, and analytical skills
Ability to manage priorities and workflow
Ability to effectively communicate with people at all levels and from various backgrounds.
While performing the duties of this job, the employee is frequently required to do the following:
Stand for long periods of time.
Lift and move up to 30 pounds.
Visually inspect quality of food presentation.
Coordinate multiple tasks simultaneously