Assistant Pastry Chef assists with the production and presentation of pastries and baked goods. Follows recipes and designated procedures to create unique pastries and baked goods. Being an Assistant Pastry Chef follows all applicable guidelines and regulations for food handling and safety. Maintains a clean and orderly workstation and kitchen equipment. Additionally, Assistant Pastry Chef typically requires a high school diploma or equivalent. Typically reports to a supervisor. The Assistant Pastry Chef works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. To be an Assistant Pastry Chef typically requires 1-3 years of related experience. (Copyright 2024 Salary.com)
Description
Great Western Dining is a people-oriented company. Our corporate culture allows our employees to learn and excel in their chosen fields. We think that going to work should be fun! If you think so too, apply below.
Founded in 1990, Great Western Dining Service, Inc. provides contracted dining services for schools, colleges & universities; camps & conference centers; and business & industry. From its inception, GWD has remained strongly committed to our original concepts of quality service coupled with delicious food.
Chef- Traveling
Company Profile Founded in 1990, Great Western Dining Service, Inc. provides contracted dining services for colleges & universities. From its inception, GWD has remained strongly committed to our original concepts of quality service coupled with delicious food. Great Western Dining is currently providing food and service excellence to higher education institutions across eight states including Missouri, Arkansas, Texas, New Mexico, Oklahoma, Kansas, Nebraska, and Iowa.
Job Summary
This position serves as a support Chef / Food Service Director. This position is stationed out of Kansas City Missouri when travel is not necessary. This position works to support Great Western Dining's accounts when temporary management is needed, or for event assistance.
Travel will be as needed. There is potential for long periods where travel is not required, and some high periods of travel.
Working as the Chef/Food Service Director, you will be responsible for back and front of the house operations for the food service department. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing.
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