Pastry Lead

KALON Event + Food Design is looking to fill the role of pastry lead If you are looking for an exciting place to work, please take a look at the list of qualifications below.

Job Type:

• Full Time(40 Hours per Week)

Tasks/Responsibilities:

• Ensures consistent quality and presentation of Daily Service Clients and Special Event menus for all events. 
• Prepare a wide variety of goods such as cookies, tarts, mini desserts, bread etc. following upscale and modern recipes. 
• Constantly inspect taste, temperature, portion size and visual appearance of all food leaving the commissary kitchen.
• Responsible for assisting the Executive Chef with ordering and maintaining all food & beverage necessities for all events.
• Create new and exciting desserts to renew menus and pique the interest of clients.   
• Enhance and elevate foods to high-end standards. 
• Promotes health & safety in the workplace and ensures all local health regulations are met. 
• Ensure the kitchen and all work areas are cleaned and organized.
• Responsible for completing daily opening and closing checklists. 
• Assist the executive sous chef and lead prep cook in training the kitchen staff to produce efficiently and with a sense of urgency.
• Maintain a clean and orderly cooking station and adhere to health and safety standards.
• Ensure that sufficient quantities of pre-prepared deserts are available to meet projected demands are stored in a manner which increases their usefulness and maintains qualities. 
• Support hiring, training, and development of each new employee. 
• Provides training and professional development opportunities for all kitchen staff. 
• Responsible for daily kitchen meetings with management and staff to ensure kitchens teams knowledge on day-to-day special event projects, corporate projects and events.
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.).

•  Oversee all functions as necessary to ensure all food is at the required standard. 

• Check the quality of tools and condition of equipment and other devices used for cooking. 

• Maintains professional standards and codes of conduct.  

• Monitor the use of equipment and provide training where necessary to ensure staff is using equipment in a safe and proper manner. 

• Undertakes any special projects as assigned by the Executive Chef.

Schedule:

• Monday – Friday: 7:00 AM – 6:00 PM; Evenings and weekend avalability 

Requirements

• Comfortable working on their feet for extended periods
• Comfortable working in fast paced environments
• Ability to read and communicate using English language preferred
• Legal To Work in USA (SUFFICIENT PAPERWORK & VALID DOCUMENTATION IS REQUIRED)

Qualifications:

• Mature, disciplined, committed & a flexible team player with high energy levels
• Ability to lead and train a team with multi-cultural background
• Must possess extensive computer skills (Office M/S, Google Drive) • Flexible schedule and availability evenings and weekends
• Technical literacy, including Microsoft Word and ExcelMust have a  flexible work schedule and be able to accommodate work schedules  based on business needs.

Preferred:

• Experience working in food production, kitchens or warehouses
• Well-organized and history of showing initiative
• New York Food Handler Certificate

Compensation:

• $25.00-$28.00 per hour based on experience 

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Work Location: In person