Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:              Consistently offer professional, friendly and proactive guest service while supporting fellow ColleaguesLead and manage the quality/quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functionsDevelop new dessert, pastry and bread productsActively share ideas, opinions and suggestions in daily shift briefingsMaintain proper rotation of product in all chillers to minimize wastage/spoilageEnsure storeroom requisitions are accurateHave full knowledge of all menu items, daily features and promotionsEnsure the cleanliness and maintenance of all work areas, utensils, and equipmentFollow kitchen policies, procedures and service standardsFollow all safety and sanitation policies when handling food and beverageOther duties as assignedHourly Rate: $36.18 USD gross per hour
