Overview:
This position is responsible for maintaining standards established by the Pastry Chef and Executive Chef in the preparation and presentation of baked goods, including product specification, and cleanliness.
Responsibilities:
Essential duties include, but are not limited to:
Assists the Sous Chef in quality and portion control of product
Produce fresh artisan bread, rolls, and other high-quality menu items for use in multiple outlets
Preparing products to go out in displays including slicing breads, packaging and labeling bakery items
Ensuring products are available for guests throughout the day by maintaining product levels in eye-appealing displays
Rotating products to ensure freshness, pulling and recording waste on a daily basis
Following production lists when prioritizing and completing tasks, preparing items at the correct times throughout the day to help maintain product levels in the department
Meet production schedules, monitor baking process to identify needed adjustments
Move ingredients, equipment, tools, and cooking pans
Control mixing and baking processes
Qualifications:
Qualifications
High School diploma, GED, or equivalent required
Culinary education a plus
Minimum of three(3) to four(4) years experience or a combination of both