Position Reports to: Owner, Chef, Sous Chef, Pastry Chef, or Kitchen Manager Overview Assists the Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Responsible for the production and presentation of pastries and other baked goods. Job Duties Assist in day-to-day pastry operations & development of pastry menu items Coordinate food and kitchenware orders Will exemplify excellent time management and ensure that tasks are completed in a timely and efficient manner. Follow all recipes and portions correctly. Ensure quality control measures are being adhered to daily. Keeps kitchen, dish, and storage areas clean and organized. Place pastry supply orders as directed. Receives product by verifying invoice and freshness of merchandise. Sets excellent customer service and work examples. Actively participates as a member of the kitchen team. That all pastry preparation is completed on time as scheduled for delivery. Occasionally required to perform event or meeting delivery in a timely and safe manner. Performs additional responsibilities, although not detailed, as requested by the owner. Qualifications Must have a current Servsafe card. Excellent time management skills. Knowledge of cost and labor systems College or culinary training or extensive cooking and production experience. Commitment to quality service, food and beverage knowledge. Basic math and reasoning skills. must have reliable transportation (this does not include bart/bus) Must have open availability, early morning, weekend, & holiday shifts required. Passion for food and cooking techniques Awareness of local, state and federal health and sanitation laws. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Professional communication skills, oral and written. Ability to work in a high-energy and demanding environment. Able to take direction and have ability to effectively communicate with chef/owner at all times in an efficient and respectful manner. A minimum of 2 years working in a food preparation position or equivalent pastry experience.

Working Conditions:

Behaves professionally and can be flexible in a changing environment. Must be able to stand for long periods of time, carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly. Travel may be required for occasional deliveries, visits to other locations, or company meetings. Excellent attendance is required with schedule flexibility determined by business needs. Able to work independently with little supervision. Non-Essential Duties and Functions Computer Competency (MS Word, MS Excel, Google Suite)