We are seeking a dynamic and outgoing individual to join our culinary team. This role requires a team player who is highly organized, a self-motivator, and a wonderful team leader.

As part of your essential functions, you will:

• Maintain a high level of integrity with the staff and lead by example.
• Be available to work all shifts and be responsible for the department on chefs' days off and vacations.
• Communicate effectively and lead the team, delegating and coaching as needed.
• Make decisions on quality, timing, and special requests.
• Assist with scheduling to ensure proper coverage while meeting labor and quality standards.
• Create and maintain professional working relationships with front of house staff.
• Articulate solutions for challenges regarding product, staffing, or timing.
• Conduct daily line-ups in the chef's absence and take an active role in all meetings.
• Train new colleagues and assist with cross-training initiatives.
• Ensure safety of staff and guests, including allergies and equipment training.
• Act as a liaison between the chefs and colleagues to build a motivated team.
• Ensure all staff follow posted recipes and pick-up charts.
• Assist chefs with consistency of all stations/menu during service.
• Ensure proper timing and pace during service to meet hotel standards.
• Oversee the ordering of daily supplies and create specials.
• Ensure compliance with health department standards and coach staff accordingly.
• Meet or exceed objectives on guest comment cards and find innovative ways to positively affect feedback.

Regarding product preparation, you will:

• Prepare food items according to guest orders of consistent quality, following recipes and presentation standards.
• Operate, maintain, and thoroughly clean kitchen equipment.
• Date containers and rotate perishables per policies.
• Check pars for shift use and determine necessary preparations.
• Control food waste, loss, and usage per policies.

EDUCATION: A high school education is required, with culinary school preferred.

EXPERIENCE: Minimum two years of pastry or related work experience is required, with advanced culinary knowledge expected for this position.

• Competitive salary of $34.66 per hour.

• Minimum two years of pastry or related work experience.
• High school education; culinary school preferred.
• Advanced culinary knowledge.
• Effective communication and leadership skills.
• Organizational and critical thinking abilities.