Essential duties and responsibilities include the following. Other duties may be assigned as needed. Works with the executive chef to produce diversified menu items in accordance with the restaurant’s vision. Works as a team to execute excellent customer service and an amazing guest experience.
2-3 years experience is required.
Pastry or culinary school preferred.
Extensive knowledge of desserts and bakery items.
Must have a flexible schedule and the ability to work evenings, weekends and/or holidays based on business demands.
A working knowledge of the practices and procedures of safe food handling.
Excellent customer service skills.
Friendly demeanor and positive attitude.
Ability to work in a team.
Duties & Responsibilities
Creates desserts and bakery items to compliment restaurant offerings and conform to organizational vision.
Ensures compliance with all recipes to provide consistent menu items.
Sources responsibly to provide highest quality of ingredients at the best price.
Trains, staffs and supervises bakery department.
Works directly with clients to develop customized pastry options.
Responsible for the working schedule and organization of the kitchen to ensure greatest efficiency and minimal waste.
Clean and maintain work area throughout shift.
Train new staff to achieve highest standards of service.
Make sure that the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen.
Make sure that all equipment is maintained and in proper working order.
Prepares adequate quantities for business volume. Tests product for quality standards.
Maintains professionalism and is friendly and approachable towards guests and staff.
Reports safety hazards to manager on duty. Reports all employee accidents to manager on duty.
Maintain sense of urgency in kitchen.
Complete all other duties as assigned.
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 the essential functions.
Education: This is an experienced culinary level position. 2-3 years related experience required.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees to positively represent Altitude Hospitality Group.
Ability to apply basic arithmetic to common food service applications: add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
Has a working knowledge of the Windows Operating System and Microsoft Office Suite, specifically Word and Excel. Must be able to seamlessly utilize proprietary databases to accurately plan production schedules, meal counts, purchasing specifications and quantities, and similar routine activities.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to be adaptable to sudden changes in production plans, scheduling, and resource allocation, and adept at service recovery.
CERTIFICATES, LICENSES, REGISTRATIONS
ServSafe certification preferred and should be obtained within 90 days of employment.
Job functions are performed primarily in a clean, ventilated, well-lighted temperature controlled environment. While performing the duties of this job, the employee may be exposed to outside weather conditions; extreme cold and extreme heat. The employee is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to moving mechanical parts and high, precarious places. The noise level in the work environment is usually moderate. 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.
The noise level in the work environment is usually moderately loud.
The physical demands described here are representative of those that must be met 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. The employee must regularly lift and/or move 50 pounds or more. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and ability to adjust focus. While performing duties of this job, the employee is regularly required to stand, use their hands to finger, handle or feel, reach with hands and arms and talk or hear.
Hours and Availability
Typical workweek: 35-40 hours for hourly positions, 50-55 hours for salaried position
*May be more hours during high event seasons.
Hours vary depending on business demand.