Job Description
Job Description
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Scope:
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 with 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.
Relationships:
Internal: All Club departments: For effective communication.
External: Members/Guests: To provide excellent service.
Vendors: To purchase and receive goods.
Qualifications:
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
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.
- Writing: Communicating effectively in writing as appropriate for the needs of the audience.
- Coordination: Adjusting actions in relation to others' actions.
- 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.
- Complex Problem Solving Identifying complex problems and related information to develop and evaluate options and implement solutions.
Working Conditions:
PHYSICAL REQUIREMENTS:
- Able to stand for prolonged periods of time in a confined space.
- Manipulate and work with sharp knives and other kitchen utensils and equipment.
- Handle extremely hot pots and pans.
- Work with hot ovens and be exposed to steam.
- Work with and around flammable materials.
- Handle toxic cleaning chemicals.
- Work with electrical current.
- Be exposed to hot and cold temperature extremes.
- Able to visually observe condition of surroundings.
- Able to bend, stoop, lift and carry objects weighing up to 50 !bs.
- Able to push goods on a hand cart up to 200lbs.
Reports to: Executive Chef, Executive Sous Chef