Job Summary

The Bakers are responsible for the overall daily production of all pastries and baked goods for The Alley Restaurant. The Bakers are also responsible for his/her own production. The Pastry Chef is able to plan and work closely with Restaurant Management and Team, the Executive Chef, and the Bowling Operations Manager in events relating to business with the Restaurant.

Job Responsibilities

• Is able to communicate, by written or oral means, to the Executive Chef, Bowling Operations Manager, Owner, and Team Members.
• Is able to delegate and determine priorities on a daily basis.

Food Production

• Is able to uphold a consistent and quality product daily.
• Oversees daily production of all baked goods.
• Has an artistic eye for plating desserts for the restaurant and for display.
• Able to take order and inventory ingredients of all bakery products.

Safety Standards

• Is able to comply and is familiar with the Health Standards set forth by the Public Health Department of the State of Hawaii.
• Follows the FIFO (First In, First Out) Method when storing foods (perishable and non-perishable).
• Able to lift 50 lbs.

Company Success

• Takes personal pride and ownership in the bakeshop and overall establishment.
• Reviews operational expense and other reports and keeps food costs and controllable costs in line.
• Takes a keen interest in P&L statements and thinks of ways to maximize profitability and performance.
• Ability to receive and verify all incoming invoices are correct.
• Able to visually reject products and produce that fall below The Alley’s standards of quality products and produce.
• Contributes positively to the company’s profitability by monitoring waste, inventory overages/shortages, and product yield.

Personal Skills

• Is effective at delegating and managing priorities.
• Able to multitask and to stay calm under stressful/unusual circumstances.
• Exhibits Interpersonal Savvy and has an open line of communication to all staff.
• Creates a comfortable work environment for all Team members
• Is able to adapt training styles and methods for different Team members.
• Takes personal pride in their work and is humble.
• Is able to take direct instruction and constructive criticism from the Executive Chef.
• Excellent Arithmetic Skills.
• Takes responsibility for their actions and shows a genuine interest in the profitability of The Alley.
• Is a model of consistent attendance, punctuality, and dress code for all Team members.

Work/Educational Requirements

• Food Safety Certification
• High School Diploma or GED

A Skills Assessment can be given to all candidates for this position for consideration at the discretion of the Executive Chef.

Job Types

• Full-time
• Part-time

Pay

• From $13.00 per hour

Benefits

• Employee discount