Primary Functions:
· Uphold the Food & Beverage outlet to the highest level of food and service standards.
· Work in collaboration with Sous Chef, Executive Chef, and Corporate Team
· Maintain and contribute to a positive work environment.
Specific Accountabilities:
· Participation and execution of all pastry production and pastry service.
· Adhere to established budgetary guidelines.
· Assist with the ordering, receiving and storage of all pastry products.
· Execute all special requests as delegated by leadership teams.
· Ability to prioritize, organize and maintain a production schedule.
· Assist leadership team with recipe development and costing.
· Participating in a total sanitation program.
· Follow procedures as outlined in the employee handbook, including proper uniform, grooming, attendance and behavior standards.
· Perform other duties as requested.
Required skills/ Qualifications:
· Experience in high quality freestanding restaurants.
· Experience mangaging and training a team.
· Excellent communication skills both written and verbal
· Computer efficienty with Microsoft Office: Outlook, Excel, Word, Sharepoint
· Ability to solve problems in high stress situations.
· Excellent pastry knowledge and technique.
· Knowledge of basic sanitation practices.
· Passionate attitude with a desire to learn, grow and excell.
Physical Requirements:
· Must be able to work standing on your feet for at least 8 hours per day.
· Must be able to lift and carry at least 30 pounds.
· Must have color vision and depth perception for food preparation and food presentation.
· Must be able to grasp, seize, turn, reach and hold objects with hands.
· It is necessary to have the ability to properly communicate within kitchen.
