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 wirh 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.
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
Certification and/ or License Requirement:
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.
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.
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