Job description
Direct, train and monitor performance of pastry cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Support department head on their days off and split shifts. Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the pastry kitchen in accordance with standards and plating guide specifications.
- 5 years’ experience as a Lead Supervisor at a Five-Star hotel or restaurant.
- Ability to work all stations on line.
- Food handling certificate.
- Ability to communicate in English with guests, co-workers and management to their understanding.
- Ability to compute basic mathematical calculations.
- Ability to provide legible communication.
- High school diploma or equivalent vocational training certificate.
- Certification of culinary training or apprenticeship.
- Ability to communicate in a second language, preferably Spanish and/or French
Job Type: Full-time
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