3 years
Job DetailsEssential Duties and Responsibilities:
- Knowledge of Italian Breads, Pastries, Gelati, Sorbetti
- Prepare pastry items according to recipe, maintains consistent quality in production, portion, and presentation standards; complete mis en place and set-up station for all services.
- Maintains complete knowledge of and complies with all departmental policies/service procedures/standards.
- Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.
- Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
- Maintains and strictly abides by sanitation/health regulations and restaurant requirements.
- Meets with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Change menu 4 times a year seasonally
- run dessert specials
- Sets up work-station with required mis-en-place, tools, equipment and supplies.
- Inspects the cleanliness and working condition of all tools, equipment and supplies.
- Informs the Chef of any supplies that need to be requisitioned for the days tasks.
- Transports supplies from the Storeroom/Walk-in and stock in designated areas.
- Prepares all menu items following recipes and yield guide.
- Maintains proper storage procedures as specified by Health Department and restaurant SOPs.
- Minimizes waste and maintains controls to attain forecasted food cost.
- Is always pro-active and identifies potential problems before they arise.
- Owns problems when they arise and takes responsibility by finding solutions.
- Makes appropriate decisions, which are in the best interest of the guest, the employees and the company.
- Perform additional duties as instructed by management.
Compensation: Salary ($60,000.00 - $70,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, 2 weeks paid vacations
Required SkillsAttention to Detail
Knowledge of Italian Breads
Pastry Making
Problem Solving
Knowledge of Pastries
Team Collaboration
Pastry Production
Adaptability
Knowledge of Gelati
Communication Skills
Pastry Preparation
Knowledge of Sorbetti
Proactive Approach
Pastry Menu Development
Customer Service Orientation
Food Preparation According to Recipe
Ability to Work Under Pressure
Gelato Making
Creativity in Menu Development
Maintaining Consistent Quality in Production
Bread Knowledge
Quality Control
Portioning
Safety Awareness
Bread Production Knowledge
Responsibility and accountability
Presentation Standards
Italian Dessert Making
Mis en Place
Organized
Equipment Maintenance
Cleanliness
Sanitation Practices
Multitasking
Organization
Plating and Presentation
Menu Planning
Time Management
Seasonal Menu Changes
Food Safety Knowledge
Setting Up Work Stations
Ice Cream / Sorbet Making
Inventory Management
Cake Making
Proactive Problem Solving
Pastry Techniques
Decision Making
Teamwork
Organizational Skills
Cleaning / Sanitation
Team Development and Training
Pastry Knowledge
Can Lift Up to 50 Lbs
300+ Covers Per Night
Dough Making
Costing
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