Kitchen Baker and Chef

Position Summary:

The Kitchen & Bakery Chef is a versatile role responsible for supporting the kitchen’s daily operations, including food preparation, cooking, and baking. This position ensures high-quality meals and baked goods are prepared according to established standards, while maintaining a clean, safe, and organized kitchen environment. The ideal candidate is skilled in both savory and pastry techniques, demonstrates leadership in the absence of the Head Chef and Sous Chef, and thrives in a collaborative team setting.

The pay rate for this role is $24 an hour.

Essential Duties and Responsibilities:

Food Preparation & Cooking

• Meet with Head Chef in planning and preparing daily menus, including breakfast, lunch, and dinner service.
• Monitor portion control and presentation standards.
• Prepare fresh meals in a timely fashion to deliver excellent quality to guests at scheduled mealtimes.
• Adhere to and monitor all kitchen staff to uphold Connecticut Health Department’s regulations.
• Adhere to and monitor all kitchen staff to uphold OSHA’S regulations.
• Use seasonal produce for a farm to table concept.
• Follow the kitchen’s nutritious and healthy cooking guidelines.
• Use seasonal produce for a farm to table concept.
• Report necessary equipment repair and maintenance to Head Chef and/or Director.
• Keep work area neat, organized, and clean; clean and maintain equipment used in food preparation.
• Wash dishes and take out trash when dishwashing staff calls out.
• Submit menu ideas to Head Chef as desired to have creative impact.
• Performs other duties and responsibilities as assigned by the Head Chef and Director.
• Perform all duties in a manner that promotes Trinity’s mission and core values.
• Adhere to confidentiality rules and all other Trinity's policies, procedures, and rules.

Baking & Pastry

• Prepare breads, pastries, and desserts according to recipes and seasonal menus.
• Maintain inventory of all products and ensure proper storage of ingredients.
• Monitor and stock inventory.

Required Knowledge, Skills, and Activities:

Leadership & Coordination

• In the absence of the Head Chef or Sous Chef, supervise kitchen staff during service.
• In the absence of the Head Chef, the Kitchen & Bakery Chef will report to the Director of the Trinity Retreat Center.
• Step in for the Head Chef and/or Sous Chef when required, ensuring smooth kitchen operations.
• Coordinate with other departments for special events and catering needs.

Safety & Compliance

• Maintain strict adherence to food safety, sanitation, and hygiene standards.
• Ensure compliance with health regulations and kitchen safety protocols.

Required and Preferred Education, Experience, and Credentials:

• Culinary degree or equivalent professional experience required.
• Minimum 3–5 years of experience in a professional kitchen, including cooking and baking
• Strong knowledge of culinary techniques, pastry fundamentals, and menu planning.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Excellent communication and leadership skills.
• Must be available weekends and holidays.
• ServSafe Certified
• Connecticut ServSafe Manager license.
• TIPS certified.
• Ability to prepare a wide range of cuisines with background knowledge of proper techniques and equipment to be used.
• Understand dietary restrictions and religious accommodations relating to food preparation.
• Organizational skills and attention to detail.
• Effective communication skills - both oral and written.
• Able to clearly explain how food is prepared, cooked, and served to guests and regulatory officials.
• Knowledge of industry standards on food storage and handling techniques.
• Recognize, evaluate, and take proper action to remedy safety, guest satisfaction, and interpersonal issues.
• Maintain a professional and courteous demeanor during stressful and/or busy times.
• Flexible availability, including weekends, holidays, and nights.
• Ability to work independently and as part of a team.
• Knowledge of federal, state, and local food safety regulations.
• A willingness to learn new skills and cooking methods.
• Strong interpersonal skills, judgment, discretion, and integrity.
• Kind and hospitable when interacting with guests and co-workers.
• Able to lift objects up to 50 pounds.

Pay: $24.00 per hour

Work Location: In person

Salary : $24