Responsibilities

• Create and develop dessert recipes and menus to complement the restaurant’s cuisine
• Creating items that meet our budgeted cost goals
• Keep pace with consumer trends/demands
• Maintain high standard and consistency of quality and presentation
• Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
• Establish and maintain proper inventory levels
• Order product to cover flow of business without excessive purchasing
• Handle, store and rotate all bakery products to maintain freshness
• Track and report bakery waste
• Provide proper and detailed training for hourly personnel
• Maintain proper staffing levels at all times
• Knife skills and ability to operate kitchen equipment required
• Maintain clean and orderly service areas and complete side work duties
• Comply with established safety and sanitation standards
• Adhere to company policies and standard procedures

Qualifications:

• Able to work in a high energy and fast paced work environment
• Able to perform quality work efficiently with minimal supervision
• Requires a good sense of prioritization and organizational skills
• Able to multi-task while maintaining a sense of urgency
• Accuracy and high attention to detail
• Able to project a friendly and helpful attitude
• Able to work as part of a Team
• Must be dependable and timely
• Weekends, holidays and evenings required
• Possess a clear understanding of weights and measures
• Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

• Toast POS knowledge an advantage
• Able to lift 30-50 lbs.
• Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

• Part-Time
• Full-Time

Experience Level: 2 years

Pay Type:
Hourly
Pay: $16.00 – $20.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.