PB Boulangerie Bistro is an artisanal French Bakery and Bistro in South Wellfleet, Cape Cod, Massachusetts, founded by Michelin Star Executive Chef and owner, Philippe Rispoli. PB proudly offers customers with a variety of authentic French patisserie, viennoiserie, sandwiches and breads at the Boulangerie. The Bistro consists of a more formal restaurant serving classic French dishes, inspired by local product.  

Essential Duties:

• Maintain the level of standards established by Executive Chef/Owner Philippe Rispoli
• Assist with production for the Bistro.
• Assist with Pastry Department, Bread Department as needed
• Communicate production information to all staff as needed
• Assist in all aspects of kitchen service and preparation.
• Assist with packaging as needed for bread department, pastry department, bakery and bistro
• Assist with preparation of the Bistro brunch, lunch and dinner service
• Assist with food preparation of any special events in house or catered
• Ensuring that there is adequate product in the Boulangerie throughout the day.
• Recognize the importance of employee morale and help to maintain it
• Attend periodic meetings to increase staff communication
• Communicate descriptions of the products to the FOH staff and how to package and store
• Monitor dates of all kitchen products to ensure everything is fresh

Maintenance

• Monitor periodic maintenance schedule for all kitchen and food production equipment
• Conduct regular sanitation inspections
• Work with other cooks to maintain kitchen equipment
• Monitor appearance of kitchen including: coolers, ovens and storerooms and take corrective action
• Monitor and maintain State and Local Health Department standards

 Competencies & Qualifications:

• One to two years of experience in culinary production 
• Ability to multi-task and work under pressure in a high-volume, fast-paced environment
• Have sufficient and effective English communication skills
• Ability to interact positively with owner, management, coworkers, team members, and the public to promote a team effort and maintain a positive and professional approach
• Should posess some culinary creativity
• Safe-Serv Certified
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice food safety procedures