We are seeking a dynamic and outgoing person to join our culinary team. This role requires a team player with effective communication skills and a highly organized approach. You will need to think critically and be a self-motivator as well as a wonderful team leader.

Essential Functions:

• Maintain a high level of integrity with the staff and lead by example.
• Be available to work all shifts and be fully responsible for the department on chefs' days off and vacations.
• Communicate effectively with the team, leading with and without a chef.
• Delegate, coach, and praise the team accordingly.
• Make decisions on quality, timing, and special requests.
• Assist with scheduling to ensure proper coverage while meeting labor and quality standards.
• Create and maintain a professional working relationship with the front of house.
• Articulate solutions for challenges regarding product, staffing, or timing.
• Assist with and conduct daily line-ups in the chef's absence.
• Train new colleagues and assist with cross-training initiatives.
• Ensure the safety of staff and guests, including allergies and equipment training.
• Be a liaison between the chefs and colleagues to build and maintain 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 or exceed hotel standards.
• Order or oversee the ordering of daily supplies.
• Create specials and communicate/taste/explain them timely with the front of house.
• Follow all health department standards and coach staff accordingly.
• Meet or exceed objectives based on guest comment cards.

Product Responsibilities:

• Prepare food items according to guest orders of consistent quality following recipes and production standards.
• Operate, maintain, and thoroughly clean kitchen equipment.
• Ensure all perishables are kept at proper temperatures and rotate items as per policies.
• Control food waste, loss, and usage per policies.

Education: High school education; culinary school preferred.

Experience: Minimum two years of pastry or related work experience; advanced culinary knowledge is expected.

• Salary of $32.45 per hour.

• Minimum two years of pastry or related work experience.
• Advanced culinary knowledge.
• Effective communication skills.
• Strong leadership and team management abilities.
• Ability to maintain high standards of integrity and quality.
• Knowledge of health department standards.