Coordinate and ensure the smooth and efficient flow of pastry and bakery operations across all hotel outlets, supervise pastry production, and maintain high standards of quality and safety.
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Ensure proper portion, arrangement, and food garnish.
Responsibilities
Prepare special meals or substitute items
Regulate temperature of ovens, broilers, grills, and roasters
Pull food from freezer storage to thaw in the refrigerator
Ensure proper portion, arrangement, and food garnish
The Kitchen Supervisor supervises, coaches, and mentors employees while preparing high-quality hot and cold food and managing employee relations to ensure a positive work environment.
Compensation
Depending on Experience (DOE)
Responsibilities
Promotes and provides excellent guest service experiences to both internal and external guests.
Responsible for providing high quality, fresh hot and cold food items using standardized recipes and methods of preparation.
Maintains a neat and orderly food preparation environment by cleaning in a timely manner immediately following preparation.
Provides quality assurance to all products produced by the kitchen prior to service.
Maintains a dependable work attendance record with
extremely infrequent absences and/or lateness.
This internship is designed for PRCI Tribal Members who are willing to enter a vocational Baking and Pastry education program, while furthering their skills with an on the job training experience in the Food and Beverage Department.
Compensation
$43,000-$58,000 in benefits alone
Responsibilities
Acquire the skills necessary to be responsible for the preparation of all baked goods and pastry based items during and assigned shift in accordance with the company’s specifications and standards.
Gain 3000 hours (1.5 years) of on the job training in the pastry shop and shared kitchen.
Prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates and show pieces according to guest orders and banquet event orders
Ensure all dishes are in accordance with production requirements and quality standards
The Sous Chef oversees kitchen operations by supporting and training the Line Cooks and other Kitchen Staff, managing kitchen production and employees, and ensuring efficient cooking of all food orders while maintaining quality and safety standards.
Responsibilities
Oversee and support line cooks in synchronizing food procurement and other food preparation tasks
Train line cooks on all aspects of the role
Conduct interviews and hire back of the house staff
Perform formal performance review process with back of the house staff
Develop, read and follow recipes – prepare and cook hot and cold food items
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