Pastry chef assistant job description

About Us
Dandelion Chocolate is a bean-to-bar chocolate factory in San Francisco’s Mission District. We make chocolate from only two ingredients, cocoa beans and cane sugar, and travel to origins as often as we can to build good, trusting relationships with the producers who grow and ferment the beans we buy. Every chocolate bar we make starts with the bean, and now we’re looking for a Pastry Assistant at our 16th Street Factory to help us showcase our single-origin chocolate in our drinks and pastries in our San Francisco cafés.

About the Job
Our pastries are inspired by the distinct flavor profiles of the cocoa beans we source, which means our recipes are continually evolving within a unique creative constraint. You will learn each of our recipes in detail and support the café’s changing needs by making new batches of drinks and pastries. Our executive pastry chef, Lisa Vega (formerly of Gary Danko), helms the kitchen and leads recipe development. Every day in the kitchen starts early with the morning bake and ends with preparation of batters and doughs for the next day’s bake. We are looking for a pastry assistant who is excited about contributing to our beverage and pastry production and who takes delight working with a well-run, creative, and drama-free team. We especially welcome professionals who have the intention to commit to the role for at least a year. This position can be part-time or full-time and starts at $23/hour. Weekend availability is required.

About You
You're a master of consistency and refinement -- thorough, attentive, and precise with your work. Our kitchen’s success depends upon how well we communicate with each other, take care of our own stations and messes, and keep our eyes on time-sensitive things like sugar on the burner. From preparing cookie dough and marshmallows for the upcoming day to refilling our inventory of chocolate drinks, you willingly jump into the task with an eye for detail. We are looking for someone who is a good communicator, punctual, kind, fastidious, and eager to learn.

Responsibilities

• Prep work -- Prepare batters, doughs, cakes, and ganaches for hot chocolates so that our teams can meet each day’s customer demand. You are someone who finds zen in the repetition of production.
• Execution -- Follow through on daily production assignments.
• Cleanliness and organization -- Keep the kitchen clean and organized and abide by all hygiene and safety best practices.
• Team player -- Willing to work hard and jump in when needed (e.g. sweep floors, wash dishes, lift heavy. You’re a good listener who asks questions when something is unclear.
• Other tasks as necessary

Requirements

• Full time and Weekend Availability -- Available 5 days/ week on Saturday and Sunday, other days are flexible.
• Prior experience -- At least one year of previous pastry experience
• Passion -- A passion for chocolate and pastry!
• Proactive and detail-oriented -- You don’t take short-cuts even when others might not notice.
• Positive, enthusiastic attitude -- People like to work with you, you prioritize a team win over your individual gain, and you proactively help to make this a great place to work by minimizing any drama or politics.
• Physical strength -- Comfortable doing repetitive tasks and standing for long periods of time.

Benefits
The benefits and perks continue beyond a robust chocolate education. Dandelion Chocolate constantly invests in our people and culture. All team members receive heavily subsidized medical, vision, and dental benefits as well as the option to enroll in our 401k program. All team members receive paid vacation time, holiday pay, and paid sick time. In addition, our team members enjoy commuter benefits, FSAs, chocolate tasting opportunities, and a range of opportunities to grow and develop within the company.

How to Apply
We are invested in team members who take ownership over their role and are interested in contributing in a bigger way with us. If you are interested, we’d like to see your resume and cover letter, including a paragraph about your favorite food experience or influence and what excites you about the prospect of working in a single origin chocolate pastry kitchen. Keep in mind that we value passion, attitude, and hard work above just experience, so tell us what inspires you in food and why you would like to work with us.

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Campus Cooks are the experts in delivering professional staffing and foodservice experiences. Since 1995, we have been promoting a stronger sense of dining experience through a superior meal service. Operating coast to coast, we provide support for not only those groups we partner with but also the culinary and service professionals who join our team. While promoting our core values, or our ALPHA, team members can be creative, own their role, and continue to grow both personally and professionally all while providing the highest levels of quality in their work for our partners.

What are our Values?

We embrace and encourage team members to live their ALPHA. Our values are at the root of everything that we do.

• Always growing personally and professionally.
• Living a healthy work and life balance.
• Passionate about food and service.
• Honesty and respect. Do right for our employees, clients and vendors.
• Actively enhancing the customer experience.

How will you make an impact?

The Assistant / Sous Chef is responsible for providing support to the Private Chef and maintaining kitchen safety standards. The position requires the individual to assist with food preparation, basic meal preparation, and general utility work. At times, the Assistant / Sous Chef may be responsible for providing all food preparation and meal service independently. This position requires the level of experience and ability to self-manage and provide full service without supervision.

Your mission will be:

You will be an important member of the kitchen team and mediate the relationship with the chapter. In addition to the relationship, you will be enthusiastic about supporting the execution of the program and finding new ways for the chapter to enhance their experience.

• Assist Private Chef in creating fresh, healthy, and delicious meals
• Interact daily with students/clients providing excellent customer service
• Execute delicious meals in a timely manner in accordance with site agreement
• Maintain cleanliness and basic maintenance of kitchen spaces and equipment
• Perform dishwashing and general utility work as required

Who you are:

Someone who is passionate about being organized, delivering first-class service, and:

• 2 to 5 years food preparation experience
• ServSafe certified
• Culinary degree/certification preferred

You’ll really catch our eye if you:

• Are familiar with functioning in an Entrepreneurial Operating System (EOS) setting
• Comfortable with technological tools and web based applications

What’s in it for you?

• Comprehensive medical, minimum essential coverage, dental, & vision plans
• Employee assistance program (EAP)
• Legal services support
• Discount partnerships
• Generous time off policy
• Paid holidays

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Aba is a Mediterranean restaurant originating from Chicago's historic Fulton Market District. Aba, meaning father in Hebrew, incorporates Chef CJ Jacobson's lighter style of cooking with influences from the Mediterranean, including Israel, Lebanon, Turkey, and Greece. The bar program, crafted by Liz Pearce, showcases rare Mediterranean-inspired wines and spirits.

This position has options to train and start in Chicago or in Austin Texas. Relocation Assistance Available.
Caring. Creative. Careers.

Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.

EOE. We participate in E-Verify / Participamos en E-Verify

Sous Chefs are responsible for running back of house (BOH) operations and shifts, including supervision of kitchen, dish and all other BOH teams as well as the preparation, presentation and service of menu items.

Essential Functions

Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams
Ensure proper food storage, quality and presentation standards, including temperature controls
Partner with GM and/or designated managers/chefs to create prep lists throughout the day and assign production duties to BOH employees in order to ensure that preparation quantities support forecasted business levels
Meet with GM and/or designated managers/chefs throughout the day to ensure production standards, staffing levels, and specials
Perform regular line checks throughout the day to ensure quality of all menu items
Assist the GM and/or chef with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
Purchase and order food product and supplies for the restaurant including daily product order
Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures
Assist with tracking and controlling food cost
Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
Understand and follow the food allergy procedure and special orders/restrictions
Ensure BOH repair and maintenance needs are addressed
Partner with GM and designated managers/chefs to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
Partner with GM and/or designated chef to monitor, address and document individual BOH employee performance through recognition, coaching and, when necessary, disciplinary action up to and including employment termination as needed
Partner with GM and/or designated chef to schedule, conduct and document formal employee performance reviews as needed
Monitor and ensure the restaurant and the BOH teams' compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities
Proficiently perform functions listed in job descriptions of direct reports and their teams
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel as needed
Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
Effectively communicate in order to perform and follow job requirements in written and spoken direction
Multitask calmly and effectively in a busy, stressful environment
Work in a confined, crowded space of variable light, noise and temperature levels
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

Partner with GM and/or designated managers/chefs to conduct periodic kitchen, dish and all other BOH team meetings
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
Model and promote teamwork across all teams
Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
Other duties assigned as needed

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