Jobs

    Kona Village - Hawaii, United States - Pastry Cook 1

    Pastry Cook 1
    Pastry Cook 1 Hawaii, United States

    4 weeks ago

    Default job background
    Description
    OVERVIEW / BASIC FUNCTION

    Dynamic and outgoing person that is a team player with effective communication skills. A person in this role needs to be highly organized and able to think critically. A self- motivator and wonderful team leader

    ESSENTIAL FUNCTIONS
    • Maintain a high level of integrity with the staff, Lead by example. Set the standard by which all others should follow
    • Must be available to work all shifts, be present and fully responsible for the department on chefs' days off, and vacations
    • Must be a great communicator, able to lead the team with and without a chef. Delegate, coach, and praise team accordingly
    • Fully empowered to 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 and productive working relationship with FOH
    • Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner
    • Assist with daily line-ups and conduct daily line-ups in chef's absence. Take in active role in all meeting
    • Responsible for training new colleagues and assisting with cross training initiatives.
    • Responsible for safety of the staff and guests, allergies, equipment training, time, and temperature control
    • Maybe required to work a varying schedule and OT including overnight as the need arises.
    • Be a liaison between the chefs and colleagues to build and maintain a highly motivated team
    • Ensuring all staff follow posted recipes and pick up charts
    • Responsible for assisting chefs on consistency of al stations/menu during service
    • Ensure proper timing/pace during service to meet or exceed hotel standards
    • Ability to order, or oversee the ordering of daily supplies
    • Ability to create specials and communicate/taste/explain timely with the front of house
    • Ensure all health department standards are being followed and coach accordingly when necessary
    • Guests comment cards: meet or exceed agreed upon objectives, find innovative ways to positively affect
    PRODUCT
    • Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and dinner service.
    • Operate, maintain and thoroughly clean kitchen equipment
    • Date all containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and action to correct any food cost problems; control food waste, loss, and usage per policies

    KNOWLEDGE AND SKILLS

    EDUCATION: High school education, culinary school preferred

    EXPERIENCE: Minimum two years of pastry or related work experience. Advanced culinary knowledge is expected for this position. Working knowledge is learned on-the-job.
    SALARY:
    • 32.45 per hour
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