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Position Title: Pastry Chef

 

Department: Kitchen

Direct Report: Executive Chef

Classification: Hourly (Full-Time)

Core Hours: AM/ Some Evenings

Position Summary:

Responsible for all pastry preparations, following standardized recipes, while maintaining high standards of quality. Supervision of up to five (5) employees, depending on the season. Some purchasing, inventory, and administrative duties are required. In depth knowledge of all aspects of pastry and baking preparations, sanitation, menu development and implementation.

 

Minimum Qualifications: 

  • Must be able to speak, read, write, and understand English
  • Basic mathematical skills necessary to understand recipe measurements, requisitions, amounts, and portioning.
  • Requires at least 3 years experience in a high volume kitchen. Preferably in a supervisory roll, in a banquet or catering environment
  • Two year pastry arts degree preferred

 

Specific Job Knowledge, Skills, and Abilities:

  • Must be dependable and responsible with excellent verbal and written communication skills.
  • Basic computer skills
  • Operation of all standard kitchen equipment, including but not limited to; convection oven, slicer, robot coupe, tilt skillet, steamer, and mixer.
  • Excellent hand-eye coordination with artistic decorating skills.
  • Thorough working knowledge of all baking and pastry preparations
  • Thorough knowledge of food safety and sanitation.

 

Major Responsibilities: 

  • Up hold company standards and guidelines for food preparation and presentation
  • Implementation of all sanitation and safety guidelines
  • Insuring that all food storage spaces are kept organized and free of debris and outdated product
  • Assisting the Executive Chef with monthly inventory
  • Working events on-site as needed, as an Expeditor or Field Chef
  • Follow and implement kitchen opening/closing procedures
  • Follow and implement personal appearance policies
  • Production, organization, and displaying/plating of all orders
  • Implementing new pastry ideas, new products as well as new recipes
  • Follow cleaning schedule for the bakery area
  • Consult daily with the Executive Chef to insure successful operational results

 

Physical Demands: 

  • Must be able to work indoors and outdoors within an environment temperature of 70-110 degrees and of -10 degrees when working in freezers for one hour or more
  • Must be able to stand and exert well-paced and/or mobility for up to four hours in length
  • Must be able to bend, squat, and lift 50 pounds on a regular and continuing basis
  • Must be able to push and pull carts and equipment weighing up to 250 pounds

Position Title: Hot Side Cook 1

Department: Kitchen

Direct Report: Executive Chef

Classification: Hourly (Full-Time) Core Hours: AM/PM

 

Position Summary:

Responsible for all food preparations, following standardized recipes, while maintaining high standards of quality. Possible assistance in purchasing, inventory, and administrative. In depth knowledge of all aspects of food preparation, sanitation, menu development and implementation. Provide direct support to the Executive Chef.

 

Minimum Qualifications:

  • Must be able to speak, read, write, and understand English
  • Basic mathematical skills necessary to understand recipe measurements, requisitions, amounts, and portioning.
  • Requires at least 2 years experience in a high volume kitchen. Preferably in a banquet or catering environment
  • Two year culinary degree preferred

 

Specific Job Knowledge, Skills, and Abilities:

  • Must be dependable and responsible with excellent verbal and written communication skills.
  • Basic computer skills
  • Operation of all standard kitchen equipment, including but not limited to; convection oven, slicer, robot coupe, tilt skillet, steamer, and mixer.
  • Outstanding knife skills
  • Thorough working knowledge of all food preparations, including but not limited to; garde manger, grilling, sautéing, braising, boiling, poaching, roasting, soups and sauces, and baking.
  • Thorough knowledge of food safety and sanitation.

 

Major Responsibilities:

  • Production and execution of all food items for event as related to assigned station
  • Up hold company standards and guidelines for food preparation and presentation
  • Daily production of employee meal
  • Adherence of all sanitation and safety guidelines
  • Insuring that all food storage spaces are kept organized and free of debris and outdated product
  • Assist in the planning and daily production of employee meals
  • Working events on-site as needed, as an Expeditor or Field Chef
  • Follow and implement kitchen opening/closing procedures
  • Follow daily/monthly cleaning lists
  • Consult daily with the Executive Chef to insure successful operational results
  • Up hold all company rules and policies, and those implemented by the Executive Chef

 

Physical Demands:

  • Must be able to work indoors and outdoors within an environment temperature of 70-110 degrees and of -10 degrees when working in freezers for one hour or more
  • Must be able to stand and exert well-paced and/or mobility for up to four hours in length
  • Must be able to bend, squat, and lift 50 pounds on a regular and continuing basis
  • Must be able to push and pull carts and equipment weighing up to 250 pounds

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