Job Description

Under the direction of the Bakery Manager, LCC Executive Chef and Banquet Chef provide team leadership to one or more Bakers, Senior Food Service Workers and Food Service Workers.

Assign, motivate and monitor the work of others in the production of multiple bakery products from a specified menu to other units. Prepare the most complex bakery recipes in the operation according to culinary, production and quality standards. Oversee the plating and creation of banquet and LCC Plateia desserts and accurately and appropriately utilize the various bakery equipment and train and monitor others in its safe usage. Adhere to all food handling and sanitation guidelines. Follow established timelines for food production as required by delivery times, production and service schedule. Ensure production needs and quality standards are maintained. Maintain accurate paperwork, including temperature logs and production records. Assist in the development and testing of new recipes. Other production/operational duties as assigned.

Must be available to work varying schedules; including evenings, weekends, holidays and over time in order to reflect the business needs of the department.

Job Qualifications

• Previous experience in the preparation of multiple bakery items for a high volume bakery. (Required)
• Must have strong bakery skills and a good understanding of bakery terminology and equipment. (Required)
• Ability to develop and test new bakery recipes and submit written recipes to management. (Required)
• Time management and organizational skills to review daily production needs and plan daily work schedule. (Required)
• Ability to provide team leadership to one or more Senior Bakers, Bakers, Assistant Bakers, Senior Food Service Workers, and Food Service Workers. (Required)
• Skill to prepare the most complex recipes in the operation according to culinary, production and quality standards. (Required)
• Demonstrated knowledge in food preparation techniques such as basic and advanced baking, cake and pastry decoration. (Required)
• Ability to measure dry and liquid foodstuffs in units of measurement such as cup, pint, quart, pound, and ounce to properly adhere to recipe and production requirements. (Required)
• Ability to train and monitor others in the safe and appropriate use of bakery food service equipment. (Required)
• Ability to accurately complete and maintain paperwork, including temperature logs and production records. (Required)
• Ability to follow established timelines for food production as required by delivery and service times and production schedules. (Required)
• Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production parameters. (Required)
• Ability to assign, monitor and lead the work of others in a high volume bakery production setting. (Required)
• Skill in interacting effectively with team members and managers in using positive body language, direct eye contact, active listening, problem solving techniques. (Required)
• Ability to perform effectively under conditions of fluctuating workload. (Required)
• Ability to stand continuously throughout an eight hour shift on uncarpeted surfaces. (Required)
• Ability to occasionally lift items weighing up to fifty pounds such as bags of supplies and cases of food products. (Required)
• Ability to stand, climb, stoop, push and crouch for extended periods of time as required to complete job duties. (Required)
• Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment. (Required)
• Ability to read, understand, and speak English sufficient to determine and carry out job duties. (Required)
• Ability to interact in a team based environment. (Required)
• Working knowledge of food and beverage software programs such as Eatec. (Preferred)