Overview: 

• To plan, prepare, cook, and present food in high standard of service at all times.

• Prepare and follow written menus and recipes to obtain proper yield of foods and avoid food waste.

• Evaluate food based on nutrition, methods of preparation, taste, appearance, portion size, serving and storage temperatures ensure food items are dated and rotated properly with utilization of leftovers when appropriate, disposal of spoiled or unattractive food.

• Receive and store food deliveries properly; work closely with Assistant Baker to ensure all food items needed.

• Work with the COO to order ingredients and food cost at an approved range.

• To ensure that all Health & Safety guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene. 

• To ensure all products used are of high standard when plated for customers. Verifying all ingredients are fresh and not expired. 

• Ensure the efficient and smooth running of the kitchen; ensure kitchen area, fridges, storage equipment are up to the health code standards. Work with the Health Department to ensure an excellent inspection score. 

• Be sure to recognize and meet all deadlines and expectations of assignments.

• To ensure all containers are properly labeled and placed in the display refrigerator for sale. 

• Receive daily inventory and reporting from Assistant Baker at the end of work shift. 

• Communicate with all employees, guests, and vendors in a respectful, timely, and professional manner. 

• Set objectives and be responsible for the day-to-day operation of the kitchen including supervising the recruitment and selection process to ensure that it efficiently meets the need and potential of the business.

• Assess employee performance and recognize training needs and potential.

• Hold regular team meetings to communicate targets, standards required and company and client information. Train and supervise kitchen staff.

• Always ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults while at work.

• Implement day to day and long-term profitability and productivity of the bakery production/service operations. 

• Undertake training to enhance and improve personal skills and knowledge. 

Working Pattern: 

• The days and time of work will be scheduled monthly with the COO. 

• Requirement to work outside of traditional 9-5 hours is normal, especially prior, during and after festivals and other large events. 

• Ability to work flexible schedules including nights, weekends, and holidays 

Qualifications: 

• Bachelor’s degree in Culinary Arts. Trade school certification accepted with years of experience.

• Must have at least 7 years culinary experience.

• Leadership/supervisory experience required.

• Knowledge of purchasing, ordering, receiving, food costs and inventory procedures

• Strong attention to detail 

• Ability to work with potential allergenic properties inherent in various food products

 

Computer Skills:

• Working knowledge of various computer software for restaurants, Word, Excel, and email.

• Proficiency in oral and written English communication skills 

• Willing to learn all aspects of the food and beverage industry 

• Minimum of 1-3 years of restaurant experience in high-volume retail, entertainment, hospitality, or restaurant venue is required 

• Must have reliable transportation, valid driver’s license and auto insurance 

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Additional Information: 

This role will be on-site in our bakery in Union, NJ.  

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Other Requirements:  Interview, references, job history

Availability: Immediate availability limited; application process highly competitive  

Salary: Commensurate with experience