Job Description

Job Description

Job Description

• Scope:

  To assist in the daily operations of the kitchen while preparing top notch desserts served in all outlets of The Club at Las Campanas

  Primary Responsibilities:

  • Assess daily bakery needs in conjunction with the Executive Chef, Executive Sous Chef and Events and Catering Chef.
  • Review bakery needs for special events through Event Orders with the Events and Catering Chef.
  • Assist the Executive Sous Chef with daily quality control checks.
  • Operate ,within budgeted food cost guidelines under supervision of Executive Sous Chef.
  • Use recipe cards when making any item.
  • Check with supervisor for menu changes.
  • Visually inspect and select food items of the highest quality in the preparation of all menu items.
  • Keep storage and work areas and equipment and machinery, clean and in accordance with food safety and sanitation standards.
  • Clean all equipment used immediately following use and general cleaning.
  • Follow Executive Sous Chef and Events and Catering Chef's directives.
  • Submit a list of all products and materials needed and maintain inventory; after checking inventory alert Executive Chef of outages.
  • Tram specific staff to plate desserts for meal service in food and beverage outlets and private events.
  • Attend all kitchen employee meetings.

  Relationships:

  Internal: All Club departments: For effective communication.

  External: Members/Guests: To provide excellent service.

  Vendors: To purchase and receive goods.

  Qualifications:

  Education/Experience:

  • 3-5 years experience as a Pastry Chef or Assistant Baker or Baker.
  • Experience with all kitchen equipment.
  • Working knowledge kitchen / pastry food safety and sanitation standards

  Skills:

  • Ability to comprehend and carry out instructions.
  • Ability to operate large capacity mixer, ice cream machine, convection oven, pizza oven, proof box, mixer, robo coupe or other food processor, 40 gallon steam kettle, and steam cabinet.
  • Multi-task in a faced paced environment.
  • Maintain professional appearance at all times.
  • Able to work flexible schedule up to and including nights, weekends, and holidays.
  • Ability to read, write, and speak English.
  • Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Learning Strategies: Selecting and using training/ instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Mathematics: Using mathematics to solve problems.
  • Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
  • Science: Using scientific rules and methods to solve problems.
  • Speaking: Talking to others to convey information effectively.
  • Writing: Communicating effectively in writing as appropriate for the needs of the audience.
  • Coordination: Adjusting actions in relation to others' actions.
  • Instructing: Teaching others how to do something.
  • Negotiation: Bringing others together and trying to reconcile differences.
  • Persuasion: Persuading others to change their minds or behavior.
  • Service Orientation: Actively looking for ways to help people.
  • Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do.
  • Complex Problem Solving Identifying complex problems and related information to develop and evaluate options and implement solutions.
  Working Conditions:

  PHYSICAL REQUIREMENTS:

  • Able to stand for prolonged periods of time in a confined space.
  • Manipulate and work with sharp knives and other kitchen utensils and equipment.
  • Handle extremely hot pots and pans.
  • Work with hot ovens and be exposed to steam.
  • Work with and around flammable materials.
  • Handle toxic cleaning chemicals.
  • Work with electrical current.
  • Be exposed to hot and cold temperature extremes.
  • Able to visually observe condition of surroundings.
  • Able to bend, stoop, lift and carry objects weighing up to 50 !bs.
  • Able to push goods on a hand cart up to 200lbs.

  Reports to: Executive Chef, Executive Sous Chef

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