Pastry Chef for 13Moons Restaurant
SUMMARY
Works directly with Chef de Cuisine to create and implement seasonal menus utilizing fresh, local, and seasonal ingredients.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Must be able to prepare and execute a variety of breads and high-end desserts consistently, while maintaining a 40% or lower food cost.
Must be able to work in a clean and organized manner.
Accepts all responsibility for proper product rotation and food storage.
Must be able to work days/nights/weekends/holidays as needed.
Practices safe/sanitary food handling and follows department notification procedure in the event of flu like symptoms or disease that can be transferred through food.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED). Two years experience as a Baker in a full service restaurant or hotel.
LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Must practice good judgment in recognizing and reporting any illness with any flu-like symptoms to department manager and practice proper hand washing.
CERTIFICATES, LICENSES, REGISTRATIONS Washington State Class III Gaming License
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Food Handlers law requires food handlers to be free of any disease that can be transferred through food.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee frequently is required to reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, and color vision.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to extreme heat with room temperature, confection ovens, cook tops, buffet tables, boiling water, steam, and hot oil. In addition, the employee continuously works around hazardous kitchen utensils such as knives and meat slicers. The employee is frequently exposed to wet floors and/or humid conditions. The noise level in the work environment is usually loud.
Estimated Salary: $20 to $28 per hour based on qualifications.
Works directly with Chef de Cuisine to create and implement seasonal menus utilizing fresh, local, and seasonal ingredients.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Must be able to prepare and execute a variety of breads and high-end desserts consistently, while maintaining a 40% or lower food cost.
Must be able to work in a clean and organized manner.
Accepts all responsibility for proper product rotation and food storage.
Must be able to work days/nights/weekends/holidays as needed.
Practices safe/sanitary food handling and follows department notification procedure in the event of flu like symptoms or disease that can be transferred through food.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED). Two years experience as a Baker in a full service restaurant or hotel.
LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Must practice good judgment in recognizing and reporting any illness with any flu-like symptoms to department manager and practice proper hand washing.
CERTIFICATES, LICENSES, REGISTRATIONS Washington State Class III Gaming License
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Food Handlers law requires food handlers to be free of any disease that can be transferred through food.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee frequently is required to reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, and color vision.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to extreme heat with room temperature, confection ovens, cook tops, buffet tables, boiling water, steam, and hot oil. In addition, the employee continuously works around hazardous kitchen utensils such as knives and meat slicers. The employee is frequently exposed to wet floors and/or humid conditions. The noise level in the work environment is usually loud.
Estimated Salary: $20 to $28 per hour based on qualifications.
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