The breakfast cook/baker must have the ability to prep and execute breakfast station and bake bread. Must follow detailed instructions and efficiently deliver high quality products. Must have cooking and baking experience. Must also be able to work any day of the week, including weekends and holidays, and any hours as needed.
-Knowledgeable about the preparation and ingredients of every selection on the menu
-Receiving and putting away food deliveries
-Operating a dough sheeter
-Creativity in making breads/croissants/cinnamon rolls and tea items
-Must be able to work mornings and weekends
-Must be able to stand for 8-10 hours per shift
-Must have reliable transportation
-Basic knowledge of bread production
-Professional, outgoing, and friendly personality
-The ability to work as a team with a fluid result
-Breakfast and egg cookery are required aspects of the position
The breakfast cook/baker reports directly to the Executive Chef. In the absence of the Executive Chef, the breakfast cook/baker takes direction from the Executive Sous Chef and/or Pastry Chef
Please return completed application to Marc Collins at firstname.lastname@example.org or fax to 843-720-5292.