Cook

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Weekly Pay

Job Description:

Responsibilities:

• Manage day-to-day pastry kitchen operations and culinary team in an assigned area.


• Execute daily food service, quality, technique, portion, presentation, and food cost control.


• Examine the freshness of ingredients and participate in food tastings.


• Standardize production recipes to ensure consistent quality.


• Ensure there are no shortages or discrepancies in products or ingredients and inform the manager accordingly.


• Participate in the growth of overall catering: Cost, Quality, Presentation, and Innovation.


• Ensure production processes, quality standards and deadlines are met. Ensure products always meet the meal specifications and the utmost quality standards.


• Support the Executive Pastry Chef, Pastry sous chef with Catering Proposals, creativity, cost control, reports, schedule.


• Ensure availability of kitchen personnel based on business needs.


• Ensure that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness.


• Maintain Culinary Excellence standards.


• Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.


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Qualifications

• Minimum of 3 year of experience in Pastry/ Bakery preferably with large production volume


• Knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times.


• Schedule Flexibility (different shifts - night, weekends, holidays)


• HACCP Knowledge

Full-time, Part-time
$25.0/hr LI23,LIBF24