This position is a front-line position, reporting to the Executive Pastry Chef learning to execute all daily operational duties, production guidelines and pastry recipes.

• Full job description and all job duties will be learned and practiced In the interim along with daily preparation and production of their food outlet/bakery.
• Utilize all F&B WLW SOP’s local health department regulations, and federal guidelines
• Inspect all foods received for freshness and proper specifications
• Store all raw foods and prepared items using all mandated procedures
• Follow all use records, recipes and procedures for food prep in accordance with HACCP
• Maintain all costs especially Food Cost [high protein work sheets] and Labor Cost, schedule control and OT elimination
• Help supervise the stewarding department and mentor them for potential lateral or cook positions
• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
• Be aware of all guest corporate feedback scores and conspire for positive influence on rankings
• Foster a climate of cooperation and respect between coworkers
• Mentor all associates for career development and advancement

COMPETENCIES

• Creativity
• Energy
• Excellence
• Oral Communication

SKILLS

• Baking
• Chocolate work
• Bread
• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
• All Cooking and preparation equipment knowledge
• Knife skills
• Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.

EDUCATION/EXPERIENCE

• Culinary Education or apprenticeship preferred but not mandatory

WORKING CONDITIONS

• 75% Physical and 25% Cerebral