To maintain and promote a positive, safe, team oriented working environment with uncompromised food quality.
Responsible for all aspects of daily pastry operation and savory line items.
Receives, stores and prepares all pastry foods.
Assist with supervision of line staff and coordinate set up.
Maintain all health and sanitation requirements.
Plan menus, specials and pricing with chef.
Control and maintain food and labor costs.
Assist in training and motivating line staff.
Works all stations as required.
Create menu recipes and descriptions.
Attend daily staff meetings.
Maintain menu and timely plating.
Provide a guest experience that exceeds the guest’s expectations.