Scope:

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 with 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.

Relationships:

Internal: All Club departments: For effective communication.

External: Members/Guests: To provide excellent service.

Vendors: To purchase and receive goods.

Qualifications:

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

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.
• Writing: Communicating effectively in writing as appropriate for the needs of the audience.
• Coordination: Adjusting actions in relation to others' actions.
• 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.
• Complex Problem Solving Identifying complex problems and related information to develop and evaluate options and implement solutions. 

Working Conditions:

PHYSICAL REQUIREMENTS:

• Able to stand for prolonged periods of time in a confined space.
• Manipulate and work with sharp knives and other kitchen utensils and equipment.
• Handle extremely hot pots and pans.
• Work with hot ovens and be exposed to steam.
• Work with and around flammable materials.
• Handle toxic cleaning chemicals.
• Work with electrical current.
• Be exposed to hot and cold temperature extremes.
• Able to visually observe condition of surroundings.
• Able to bend, stoop, lift and carry objects weighing up to 50 !bs.
• Able to push goods on a hand cart up to 200lbs.

Reports to: Executive Chef, Executive Sous Chef