For over 20 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink.
More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.
REPORTS TO: HEAD BAKER
FLSA: NON-EXEMPT
POSITION SUMMARY: The production pastry cook is responsible for production and/or plating of all elements of the dessert menu offerings under guidance and standards of the Head Baker.
Essential Duties & Responsibilities
The essential functions include, but are not limited to the following:
Maintains a cheerful, courteous disposition and a neat, clean and professional image
Assists head baker in upholding standards and cleaning responsibilities
Prepares mise en place for the restaurant in timely fashion
Executes the recipes and portion specifications in accordance with the standards of the location’s leadership team
Assists in maintaining appropriate pars for all pastry items on the menu daily
Exhibits cooperative effort, team spirit and good morale among employees
Maintains high safety and sanitation standards in the pastry kitchen and on the line
Has strong ability to communicate any issues, concerns or ideas
Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
Able to work a flexible schedule as business dictates
Performs shift change and/or opening or closing duties
Adheres to all company safety and sanitation policies and procedures
Assists other team members as needed or when business needs dictates
Minimum Qualifications (Education, Experience, Skills)
High School Diploma or GED graduate
Food Handler Certification required
Ability to handle stress under pressure
Willingness to maintain a clean, healthy, and safe working environment
Ability to coordinate multiple activities with attention to detail
Ability to work independently, with minimal supervision
Physical Demands and Work Environment
Ability to be flexible with job demands and open minded when being asked to complete tasks
Ability to operate and use all equipment necessary to run the restaurant
Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
Ability to work varied hours/days as business dictates
Ability to stand for up to 8-10 hours a day
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
More detail about Publican Quality Bread part of One Off Hospitality Group
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