Bilingual Assistant Pastry Chef

Roles

Leadership, Mentorship, Supervision, Consistency, Quality & Training

About the role

This role is to assist our leadership team in developing all roles of all our team members. Assisting the Commissary, General Managers, Assistant General Managers, Kitchen Managers, as well as both Front of House and Back of House Supervisors to develop systems, training, and consistency to help lift our quality, brand, and guest expectations. To showcase the highest standards in quality, taste, and presentation to the guests we serve.

Essential Duties & Responsibilities

• Assist with all kitchen operations of each restaurant and establish consistency, training, development, and food quality through our restaurant brand.
• Monitor financial aspects: Cost Control/Food cost/ Labor/ Inventory Streamlining and analyze financials and sales for all Common Bond Bistros & OTG’s
• Affirms that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the Common Bond standards, including all Breads, Pasties, Cookies, Cakes, Entremets, Macarons & all Savory offerings
• Affirms that team members are always in clean, tidy uniforms and are always presentable to be in guest view.
• Affirms that all food preparation equipment is used safely and correctly, and that it is cleaned and maintained.
• Affirms that all culinary operations manuals are prepared and updated.
• Affirms that the department’s overall operational budgets are strictly adhered to, controls food costs and COGs.
• Affirms that meetings are well planned, and results orientated.
• Works with bistros & OTGs with catering to ensure that all relevant orders are prepared timely and in adherence to company standards.
• Works with the Executive Corporate Chef & Commissary leaders to ensure that only the highest quality products are used in food preparation.
• Affirms that the overall culinary department is motivated and that positive feedback on work performance is given.
• Identifies strengths and weaknesses and provide timely feedback to leadership.
• Menu training development, launching, and training alongside Executive Chef for new menu items and menu changes.
• Hiring, mentoring and development of all Kitchen Managers.
• Maintain recipe compliance to improve food quality, service standards, waste control, and consistency throughout all our locations.
• Affirms that the overall culinary department is motivated and that positive feedback on work performance is given.
• Ensures all company standards for food, service, vendors and state and local regulations are followed.
• Implement all our guidelines of budget control, food costs, food presentation, and standards throughout all locations.
• Assists with product development and recipe testing.
• Be a liaison to all chefs, work on team building, and management.
• Project a positive and motivated attitude among team members.
• Resolve escalating issues, and help retain and develop stores and employees
• Provide ongoing support to the Executive Chef, Commissary Leaders, CDC’s, Supervisors, and Managers
• Traveling between restaurants and offering support for culinary training, standards, operating systems, managing.
• Affirms that the schedule is within the discussed schedule between all locations.
• Affirms that any new openings and implemented programs are assisted with.

Qualifications

• Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards.
• A Food Manager's Certification as required by local and state health code regulations.
• Able to read, write, and speak fluent Spanish and English.
• Must be able to work an 10-hour shift standing up.
• Ability to lift up to 50 lbs.
• Professional experience as a Pastry Chef, Baker, or other relevant experience.
• Professional experience managing a team or kitchen.

Benefits

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Employee discount
• Paid training