Description

• Prepares all club desserts, some breads, cookies and pastries.
• Serves pastry/dessert items in accordance with established portions and presentation standards.
• Notifies Executive Chef & Executive Sous Chef of expected shortages.
• Maintains neat and professional appearance and observe personal cleanliness rules at all times.
• Sets up, maintains and breaks down baking kitchen area.
• Requisitions items needed to produce menu items.
• Adheres to state and local health and safety operations
• Covers, dates and neatly stores all leftover products that are re-useable.
• Maintains the highest sanitary standards.
• Physical Requirement: Must be able to lift/carry a minimum of 20 lbs. on a frequent basis.
• Must, at all times, be wearing shoes that are both slip and oil resistant

Qualifications

*All levels of experience welcomed, along with “zero” experience with people who have a passion for learning about the hospitality industry. Compensation is negotiable depending on experience.