ABILITIES:
- Knowledge of breads, pastries, bakery production
- Ability to implement a la carte desserts
- Demonstrated expert skill level on all cook stations
- Certificates in culinary arts, ACF Certification, etc., preferred
- Demonstrated leadership skills with a focus on coaching for success; ability to mentor
- Ability to oversee the daily operations of the kitchen in the absence of a Chef
- Literacy and fluency in English
- Ability to stand for 8 hours
- Good communication skills
PHYSICAL/MENTAL DEMANDS:
This list of essential functions, other duties, mental and physical demands, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise job descriptions and to require other tasks be performed when the circumstances of the job change.
QUALIFICATIONS:
Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.
EDUCATION: Culinary Arts education preferred
EXPERIENCE: Minimum of 5 years of cooking in a high quality establishment
Heavy experience in cooking soups, sauces and gravies or
completed three-year apprenticeship program and/or
completion of accredited culinary school