The Club at High Hampton
Pastr
Assistant
* *REPORTS TO:*
ecutive C
- , Sous
- ef
* *PURPOSE O
- OSITION:*
Perfo
- all duties required
- cooking.
* *CLAS
- ICATION:*
Hourl
- on-exempt
* *D
- RTMENT:*
Cul
- ry
* *DUTIES AND RESP
- IBILITIES:*
* U
derstands and assists
e to all prepara
iques, po
- on and pl
- present
- on for menu item
- Maintains c
- istencies with the
ve.
* Read
- d orders as they come in and directs a
- ell as participates in the cooking of the
od according to the guid
ines set by the Executive Chef and Sous Chef.
* Directs and assists in breaking down work area, putting foods away according to proper storage and rotation procedures designated by health department regulations. Maintains integrity of Refrigerators and Storage areas.
* Inspects work area at end of the shift, ensuring that food is stored properly, equipment is cleaned, and shut off. Reports any equipment malfunctions to the Chef de Cuisines and Sous Chefs.
* Adhere to the Restaurant Employee Health Policy
* Directs and assists in following cleaning schedules.
* Actively assists in organization, preparation and execution of all banquets.
* Able to act as a kitchen steward as directed by the Executive Chef and Sous Chef
*F. SAFETY RESPONSIBILITIES AND REQUIREMENTS:*
* Performs job responsibilities and operates equipment according to the company safety and training programs
* Reports safety or hazard concerns to management
* Reports any on the job injury to management
* Takes personal responsibility for safety every day
* *QUALIFICATIONS/REQUIREMENTS/EXPERIENCE/EDUCATION:*
* Minimum two years experience in preparing fine foods with “Cook to Order” and/ or banquet experience.
* Able to read and execute orders and recipes as written in a desired time table set forth by the management team
* Full knowledge and ability to safely produce food for allergies and diet preferences
* Demonstrated ability to lead and direct others while maintaining the standards set forth by the Chefs.
* ServSafe Certificated
* Must have the ability to stand, walk, and lift often
* CPR Required or willing to obtain
H. SCHEDULE
* Food & Beverage operates 6-7 days per week. As needed, Food & Beverage
employees must be available for overtime hours.
*General sign-off*: The employee is expected to adhere to all company policies and to act as a role model in the adherence to policies.
I have read and understand this explanation and job description.
Signature: ________________________________________________ Date: _________________
Job Types: Full-time, Part-time
Pay: $18.00 - $20.00 per hour
Benefits:
* 401(k)
* 401(k) matching
* Dental insurance
* Disability insurance
* Flexible schedule
* Health insurance
* Life insurance
* Paid time off
* Tuition reimbursement
* Vision insurance
Compensation package:
* Yearly bonus
Restaurant type:
* Bakery
Schedule:
* Day shift
* Holidays
* Monday to Friday
* Night shift
* Weekends as needed
Experience:
* Serving Experience: 1 year (Preferred)
* Restaurant Experience: 1 year (Preferred)
Work Location: In person