To assist in the daily operations of the kitchen while preparing top notch desserts served in
all outlets of The Club at Las Campanas
Primary Responsibilities:
- Assess daily bakery needs in conjunction wirh the Executive Chef, Executive Sous Chef and Events and Catering Chef.
- Review bakery needs for special events through Event Orders with the Events and Catering Chef.
- Assist the Executive Sous Chef with daily quality control checks.
- Operate ,within budgeted food cost guidelines under supervision of Executive Sous Chef.
- Use recipe cards when making any item.
- Check with supervisor for menu changes.
- Visually inspect and select food items of the highest quality in the preparation of all menu items.
- Keep storage and work areas and equipment and machinery, clean and in accordance with food safety and sanitation standards.
- Clean all equipment used immediately following use and general cleaning.
- Follow Executive Sous Chef and Events and Catering Chef's directives.
- Submit a list of all products and materials needed and maintain inventory; after checking inventory alert Executive Chef of outages.
- Tram specific staff to plate desserts for meal service in food and beverage outlets and private events.
- Attend all kitchen employee meetings.
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- Education/Experience: 3-5 years experience as a Pastry Chef or Assistant Baker or Baker.
- Experience with all kitchen equipment.
- Working knowledge kitchen / pastry food safety and sanitation standards
Certification and/ or License Requirement:
Skills:
- Ability to comprehend and carry out instructions.
- ability to operate large capacity mixer, ice cream machine, convection oven, pizza oven, proof box, mixer, robo coupe or other food processor, 40 gallon steam kettle, and steam cabinet.
- Multi-task in a faced paced environment.
- Maintain professional appearance at all times.
- Able to work flexible schedule up to and including nights, weekends, and holidays.
- Ability to read, write, and speak English.
- Basic math skills necessary to understand recipes, measurements, requisition
amounts and portion sizes.
- Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
- Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
- Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
- Learning Strategies Selecting and using training/ instructional methods and procedures appropriate for the situation when learning or teaching new things.
- Mathematics Using mathematics to solve problems.
- Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
- Reading Comprehension Understanding written sentences and paragraphs in work related documents.
- Science Using scientific rules and methods to solve problems.
- Speaking Talking to others to convey information effectively.
- Instructing Teaching others how to do something.
- Negotiation Bringing others together and trying to reconcile differences.
- Persuasion Persuading others to change their minds or behavior.
- Service Orientation Actively looking for ways to help people.
- Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.