Preparing top notch desserts served in all outlets of The Club at Las Campanas
Primary Responsibilities:
Assess daily bakery needs in conjunction with the Executive Chef, Executive Sous Chef and Events and Banquet Chef.
Review bakery needs for special events through Event Orders with the Events and Banquet Chef.
Assist the Executive Sous Chef with daily quality control checks.
Operate within budgeted food cost guidelines under supervision of Executive Sous Chef.
Use recipe cards when making any item.
Check with supervisor for menu changes.
Visually inspect and select food items of the highest quality in the preparation of all menu items.
Keep storage and work areas and equipment and machinery, clean and in accordance with food safety and sanitation standards.
Clean all equipment used immediately following use and general cleaning.
Follow Executive Sous Chef and Events and Banquet Chef’s directives.
Submit a list of all products and materials needed and maintain inventory; after checking inventory alert Executive Chef of outages.
Train specific staff to plate desserts for meal service in food and beverage outlets and private events.
Attend all kitchen employee meetings.
This position requires to work more than 40 hours per week.
Other duties as deemed necessary by supervisor and management.
Relationships:
Internal: All Club departments: For effective communication.
External: Members/Guests: To provide excellent service.
Vendors: To purchase and receive goods.
Qualifications:
Education/Experience: High School Diploma or equivalent is preferred.
3-5 years experience as a Pastry Chef or Assistant Baker or Baker.
Experience with all kitchen equipment.
Working knowledge kitchen /pastry food safety and sanitation standards
Skills:
Ability to comprehend and carry out instructions.
Ability to operate large capacity mixer, ice cream machine, convection oven, pizza oven, proof box, mixer, robo coupe or other food processor, 40 gallon steam kettle, and steam cabinet.
Multi-task in a faced paced environment.
Maintain professional appearance at all times.
Able to work flexible schedule up to and including nights, weekends, and holidays.
Ability to read, write, and speak English.
Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Mathematics Using mathematics to solve problems.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
Science Using scientific rules and methods to solve problems.
Speaking Talking to others to convey information effectively.
Writing Communicating effectively in writing as appropriate for the needs of the audience. Coordination Adjusting actions in relation to others' actions.
Instructing Teaching others how to do something.
Negotiation Bringing others together and trying to reconcile differences.
Persuasion Persuading others to change their minds or behavior.
Service Orientation Actively looking for ways to help people.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Working Conditions:
Physical/Cognitive Activities:
PHYSICAL REQUIREMENTS:
Able to stand for prolonged periods of time in a confined space.
Manipulate and work with sharp knives and other kitchen utensils and equipment.
Handle extremely hot pots and pans.
Work with hot ovens and be exposed to steam.
Work with and around flammable materials.
Handle toxic cleaning chemicals.
Work with electrical current.
Be exposed to hot and cold temperature extremes.
Able to visually observe condition of surroundings.
Able to bend, stoop, lift and carry objects weighing up to 50lbs.
Able to push goods on a hand cart up to 200lbs.
Pastry Chef
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
The Club at Las Campanas offers an extraordinary setting to enjoy an ideal life in Santa Fe. Since 2014, the Club has been recognized as a Platinum Club of America, the Club's amenities include two championship Jack Nicklaus Signature Golf Courses; a Fitness, Tennis and Spa facility with seven synthetic clay courts, a well-equipped fitness center and professionally staffed Spa; and one of the finest Equestrian facilities in the Southwest. It is the only exclusive country club of its kind in New Mexico. The Hacienda Clubhouse offers casual and fine dining and is an exceptional venue for the Club’s multifaceted cultural, educational, artistic and musical program offerings.