Lead Pastry Cook/Production Baker

3 weeks ago


Napa, United States CIA Restaurant Group Full time

** Lead Pastry Cook/Production Baker**

**Job Category****:** Restaurants **Requisition Number****:** BAKIN02439 Showing 1 location **Job Details**

**Description**

**POSITION SUMMARY**

Under the direction of the Executive Chef, the Lead Pastry Cook/Production Baker leads the coordination of the day to day operations of baking and pastry for the Copia Restaurant and Events / Banquets as necessary. The Lead Pastry Cook/Production Baker will oversee the preparation and service of specialty pastry needs and contribute to the creative direction for the team.

**ESSENTIAL RESPONSIBILITIES**

* Accurate and expeditious production of recipes with strict adherence to all recipe specifications, ensuring minimal waste during all phases of recipe preparation, production and service.

* Monitors production needs and ensures the consistency of the products.

* Stays current on trends, new ingredients and techniques. Implements and tests products in conjunction with the chef and under the chefs supervision.

* Communicate daily with Executive Chef, Sous Chefs, and kitchen team to ensure all food and equipment is available an operational.

* Oversees the organization of reach-in coolers, dry stock with proper storage, including proper packaging, storage and security of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures, adhering to sanitation guidelines.

* Ensures that when production for the day is over, that the bakeshop is clean, low-boys and reach-ins are organized and all storage is clean, as well as equipment and work areas.

* Oversees proper inventory of station pars on prep list and ordering appropriately. Places all of the food orders for the next day. Updates and maintains inventories of raw ingredients, sanitation supplies and production.

* Assists with product needs for conferences, sampling and Enthusiast classes.

* Submits work orders as needed to Facilities Management for any equipment repairs or special cleaning needs, ensuring products are available at all times.

* Provides superior customer service to our clients and customers.

* Assist other team members as needed or directed by Executive Chef and Sous Chef.

* Responsible for production of items for events and banquets.

* Any and all other duties as assigned.

**REQUIRED QUALIFICATIONS**

Education:

* AOS Baking & Pastry Arts or a combination of education and experience.

Experience:

* Minimum of three (3) years of pastry experience in a restaurant/or hotel.

Licenses / Certifications:

* California Food Handlers Certificate, or ability to obtain a certificate within 30 days of hire. HACCP or ServSafe Certification a plus.

**REQUIRED SKILLS**

* Demonstrated ability to show a high level of service responsiveness to customers.

* Experience in volume cookery.

* Excellent written, and verbal communication skills required.

* Must display a high level of energy and self-motivation.

* Demonstrated experience in effective communication that engages guests.

**WORKING CONDITIONS**

* Must be available to work a flexible scheduled including days, nights and weekends.

* Must be able to bend, reach and stand for a minimum of eight (8) hours daily.

* Must be able to lift and transport a minimum of fifty (50) pounds.

* Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

**ADDITIONAL INFORMATION**

At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits. We believe in supporting our employees with benefits to assist with work life balance.

Benefits are offered based on the position type and status. Benefits offered may include:

* Paid time off program

* Flexible scheduling

* Discounts on public programs

* And more

**Qualifications**

**Skills**

**Behaviors**

**:**

**Motivations**

**:**

**Education**

**Experience**

**Licenses & Certifications**


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