Pastry Chef

Position Summary

The Pasta Chef will assist the Chef de Cuisine in creating, preparing and presentation of all pasta for both restaurants, ensuring maximum guest satisfaction. The pasta chef must use the understanding of ingredients and food preparation to craft recipes while adhering to quality and food safety standards.

Duties and Responsibilities

·         Prepares all pastas as requested.

·         Responsible for weighing and preparing dough, measuring, and mixing raw ingredients.

·         Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.

·         Proper preparation of menu items.

·         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

·         Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.

·         Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations by dating food containers and safely storing perishables.

·         Ensure quality food is prepared and displayed to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.

·         Report any questionable product concerns to Chef de Cuisine and Sous Chef to maximize product utilization and minimize waste.

·         Maintain expected timeliness of orders from the kitchen to the dining room.

·         Maintain food handling procedures that allow compliance with hotel/restaurant standards.

·         Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Chef on Duty.

·         Always maintain a sanitary and safe work environment.

·         Ensure good customer relations are always maintained, when working in the public areas of the hotel.

·         Employees must always be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.

·         Complete any other tasks as assigned with enthusiasm, dedication, and professionalism.

Skills/Requirements

·         Must be able to use basic food preparation equipment including large-capacity mixer, ice cream machine, convection oven, pizza oven, proofer, robo coupe or other food processor, steam kettle and steam cabinet.

·         Must maintain an organized, clean, safe, and secure environment.

·         Attention to detail, knowledge of ingredients and aesthetic/artistic eye.

·         Adhere to state and local health and food safety regulations.

·         Maintains high standards of quality for all food prepared and served.

·         A flexible schedule is required, including weekends, holidays, and evenings.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Most work tasks are performed indoors, in minimal ventilated, small/enclosed spaces. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

·         Must be able to work in outdoor elements such as precipitation and wind.

·         Must be able to sit at a desk to preform administrative duties. Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.

·         Ability to handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same physically and safely from shelves and otherwise transport up to 50 pounds to every area of the kitchen. 

·         Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

·         There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual dexterity to use and operate all necessary equipment.

·         Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. 

·         Minimum of three (3) years of commercial pasta experience with excellent skills and knowledge of proper sanitation practices.

 Licenses or Certificates      

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “SERV Safe Certified” by the State of Florida.

Position Summary

The Pasta Chef will assist the Chef de Cuisine in creating, preparing and presentation of all pasta for both restaurants, ensuring maximum guest satisfaction. The pasta chef must use the understanding of ingredients and food preparation to craft recipes while adhering to quality and food safety standards.

Duties and Responsibilities

·         Prepares all pastas as requested.

·         Responsible for weighing and preparing dough, measuring, and mixing raw ingredients.

·         Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.

·         Proper preparation of menu items.

·         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

·         Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.

·         Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations by dating food containers and safely storing perishables.

·         Ensure quality food is prepared and displayed to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.

·         Report any questionable product concerns to Chef de Cuisine and Sous Chef to maximize product utilization and minimize waste.

·         Maintain expected timeliness of orders from the kitchen to the dining room.

·         Maintain food handling procedures that allow compliance with hotel/restaurant standards.

·         Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Chef on Duty.

·         Always maintain a sanitary and safe work environment.

·         Ensure good customer relations are always maintained, when working in the public areas of the hotel.

·         Employees must always be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.

·         Complete any other tasks as assigned with enthusiasm, dedication, and professionalism.

Skills/Requirements

·         Must be able to use basic food preparation equipment including large-capacity mixer, ice cream machine, convection oven, pizza oven, proofer, robo coupe or other food processor, steam kettle and steam cabinet.

·         Must maintain an organized, clean, safe, and secure environment.

·         Attention to detail, knowledge of ingredients and aesthetic/artistic eye.

·         Adhere to state and local health and food safety regulations.

·         Maintains high standards of quality for all food prepared and served.

·         A flexible schedule is required, including weekends, holidays, and evenings.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Most work tasks are performed indoors, in minimal ventilated, small/enclosed spaces. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

·         Must be able to work in outdoor elements such as precipitation and wind.

·         Must be able to sit at a desk to preform administrative duties. Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.

·         Ability to handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same physically and safely from shelves and otherwise transport up to 50 pounds to every area of the kitchen. 

·         Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

·         There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual dexterity to use and operate all necessary equipment.

·         Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. 

·         Minimum of three (3) years of commercial pasta experience with excellent skills and knowledge of proper sanitation practices.

 Licenses or Certificates      

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “SERV Safe Certified” by the State of Florida.