Baker/AM Pantry Cook

Employer
The Tides Inn
Salary
Competitive
Posted
Aug 13, 2017
Closes
Aug 18, 2017
Role
Facilities
Job Type
Freelance
Hours
Full Time

Administer the bakeshop operation including coordination of new menu ideas and assist with breakfast and lunch a la carte operations.

DUTIES

1. Operate the bakeshop to insure compliance with the resorts objectives and the health and safety of all employees and guests.

2. Assist on hot line for breakfast and lunch when business levels require it.

3. Exercise proper techniques of food handling, food preparation and cost control of high quality food products.

4. Observe safety and health standards while maintaining the bakeshop to the highest level of cleanliness at all times.

5. Use standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance.

6. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.

7. Responsible for the production and quality of bakery and pastry items throughout the property including banquets.

QUALIFICATIONS

Minimum Requirements:

Knowledge of pastry/baking skills to include pastries, plated desserts as well as banquet production. Hot line experience for breakfast and lunch a la carte production. Fundamental knowledge of kitchens and oven temperatures.

Physical Requirements:

Lifting up to 50 pounds

10% Sitting

20 % Walking

10% Bending

60% Standing

Manual Dexterity

Administer the bakeshop operation including coordination of new menu ideas and assist with breakfast and lunch a la carte operations.

DUTIES

1. Operate the bakeshop to insure compliance with the resorts objectives and the health and safety of all employees and guests.

2. Assist on hot line for breakfast and lunch when business levels require it.

3. Exercise proper techniques of food handling, food preparation and cost control of high quality food products.

4. Observe safety and health standards while maintaining the bakeshop to the highest level of cleanliness at all times.

5. Use standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance.

6. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.

7. Responsible for the production and quality of bakery and pastry items throughout the property including banquets.

QUALIFICATIONS

Minimum Requirements:

Knowledge of pastry/baking skills to include pastries, plated desserts as well as banquet production. Hot line experience for breakfast and lunch a la carte production. Fundamental knowledge of kitchens and oven temperatures.

Physical Requirements:

Lifting up to 50 pounds

10% Sitting

20 % Walking

10% Bending

60% Standing

Manual Dexterity

More jobs like this