GENERAL PURPOSE OF JOB

Plan, prep, set, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Alert pastry chef or assistant pastry chef in the case or cases of broken work equipment or for inventory levels.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Uphold the high standards of 24 Carrots' handbook and policies
2. Represent and uphold the 24 Carrots core values: Trustworthiness, Collaboration, Service Excellence and Dedication
3. Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards
4. Maintain complete knowledge of correct maintenance and use of Use equipment only as intended
5. Maintain safety and organization in the kitchen
6. Maintain a clean and sanitary working environment
7. Requires an understanding of federal, state, and local kitchen health and safety standards
8. Responsible for compliance with industry food safety standards
9. Maintain complete knowledge of pasty menus' plated desserts, buffets, breads, and breakfast menus
10. Ability to work with special food handling requirements for certain dishes such as vegan or gluten-free
11. Ensure that all food and products are consistently prepared and served according to the company's recipes, portioning, baking and serving standards
12. Manage, read, and understand all banquet event orders
13. Anticipate internal guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day

1. Maintain positive guest relations at all times
2. Resolve internal and external guest complaints, ensuring guest satisfaction
3. Meet with pastry chef and assistant pastry chef to review assignments, anticipated business level changes, and other information pertinent to the job performance
4. Turn on specified equipment (i.e. ovens) and unlock secured areas (i.e., reach-ins, walk-ins); secure keys as need when working the opening shift
5. When opening, set up workstation with requires mise en place, tools, equipment and supplies; check production schedule and pars; establish priority items for the day; inform the chef of any supplies that need to be requisitioned for the day's tasks
6. Complete preparatory work on items need for the particular menu of the

SUPERVISORY RESPONSIBILITIES

This job does not have any supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

1. Professional, enthusiastic, responsible, and dependable team player
2. High level of personal hygiene
3. Good organizational skills
4. Can work well under pressure
5. Good oral and written communication skills
6. Willingness to work in a collaborative environment with co-workers from diverse technical backgrounds
7. Must possess a current California Food Handler's

EDUCATION AND/OR EXPERIENCE

1. Associate's degree or equivalent from two-year college or technical school and/or six months to one year of experience in the field or in a related area
2. California Food Handler's card required within 30 days of hire
3. Reliable transportation and clean driving record

LANGUAGE SKILLS

1. Ability to read and interpret documents such as safety rules, operation and maintenance instructions, and procedure manuals
2. Ability to write routine reports and correspondence
3. Ability to speak effectively before groups of customers or employees of

MATHEMATICAL SKILLS

1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
2. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

1. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
2. Ability to compute rate, ratio, and percent and to draw and interpret bar

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

1. While performing the duties of this job, the employee is frequently required to stand; walk; talk or hear; and taste or smell. 
2. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and reach with hands and arms.
3. While performing the duties of this job, the employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.
4. The employee must regularly lift and/or move up to 50 pounds.
5. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

1. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
2. While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles.
3. While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions; toxic or caustic chemicals; outdoor weather conditions; extreme cold; extreme heat; risk of electrical shock; and risk of radiation.
4. The noise level in the work environment is usually loud, but there will be cases where the noise level is extremely loud.
5. This position occasionally requires work that exceeds 40 hours per week and occasionally requires flexibility to start shift earlier and end shift later with little to no notice

UNIFORM EXPECTATIONS

All uniform items should be clean, and in good condition free from tears, stains or fading.

1. Chef Coat or chef apron
2. Chef Pants
3. Employees are expected to maintain a high level of personal hygiene at all times
4. Non slip shoes
5. Your personal Knife/Tool Kit