Summary:

This position is a front-line position, reporting to the Executive Pastry Chef learning to execute all daily operational duties, production guidelines and pastry recipes.

Responsibilities

* Full job description and all job duties will be learned and practiced In the interim along with daily preparation and production of their food outlet/bakery.

* Utilize all F&B WLW SOP’s local health department regulations, and federal guidelines

* Inspect all foods received for freshness and proper specifications

* Store all raw foods and prepared items using all mandated procedures

* Follow all use records, recipes and procedures for food prep in accordance with HACCP

* Maintain all costs especially Food Cost [high protein work sheets] and Labor Cost, schedule control and OT elimination

* Help supervise the stewarding department and mentor them for potential lateral or cook positions

* Check freshness of foods and ingredients, ensure all recipes and portion use records are followed

* Be aware of all guest corporate feedback scores and conspire for positive influence on rankings

* Foster a climate of cooperation and respect between coworkers

* Mentor all associates for career development and advancement

Other Information

COMPETENCIES

* Creativity

* Energy

* Excellence

* Oral Communication

SKILLS

* Baking

* Chocolate work

* Bread

* Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc

* All Cooking and preparation equipment knowledge

* Knife skills

* Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.

EDUCATION/EXPERIENCE

* Culinary Education or apprenticeship preferred but not mandatory

WORKING CONDITIONS

* 75% Physical and 25% Cerebral