What are the responsibilities and job description for the Pizza Chef position at Basin Harbor?
Summary:
Hattie’s Pies has been creating high end, unique pizza combinations since 2021. The Pizza Chef operates as part of a team to prepare take out pizza orders for our guests and owners. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.
Responsibilities and Duties:
Hattie’s Pies has been creating high end, unique pizza combinations since 2021. The Pizza Chef operates as part of a team to prepare take out pizza orders for our guests and owners. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.
Responsibilities and Duties:
- Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook
- Daily review production schedules and recipes for all needs as assigned.
- Bring concerns with recipes, product availability, and quantities to the supervisor at the start of a shift or as soon as you are aware of them.
- Prepare pizza dough, sauce, and toppings as assigned using the standardized recipes practicing batch-cooking methods for all items to which it is applicable and gearing production of all non-batched items as close to service time as practical.
- Practice proper food sanitization and safe food handling procedures.
- Plan pre-cooking food preparation utilizing safe food handling practices and keeping hold times to a minimum.
- Use proper cooking equipment dictated by the product being prepared to create, bake, and serve menu items.
- During service of food, ensure ongoing food supplied to servers.
- Ensure each menu item or appropriate substitute is available throughout the specified serving time.
- Complete daily service data, record daily waste, and complete daily storeroom requisitions as required.
- Cool, wrap, label, and date all leftovers properly.
- Performs additional responsibilities as request by the Executive Chef, Executive Sous Chef and Red Mill Chef.
- Prior culinary experience in hotels or resorts
- Preferred degree in Culinary Arts or related field.
- Must be ServSafe certified or able to be certified
- Understanding and knowledge of food safety, sanitation, and food handling procedures
- Honesty beyond reproach
- Must have problem solving abilities, be self-motivated and organized.
- Strong communication skills
- Must be even tempered and respectful of others.
- Be philosophically aligned with the culinary vision and philosophy of Basin Harbor.
