Healthy Options is looking for a new Pastry Sous Chef for their new commissary bakery.
Job Responsibilities Apply Healthy Options pastry best practices as well as hygiene and food safety management Conduct training of other assistant bakers with the help of the executive chef Act as shift manager - manages the outputs and production operations of the pastry lab for a specific shift Submit daily production reports Ensure the complete delivery of orders in a shift Audit the kitchen's cleanliness and staff efficiency for his/her shift Assist the executive chef in managing the pastry kitchen in her absence Assist the executive chef in monitoring store, both raw and finished Ensure that inventory practice is being followed during his/her shift Job Qualifications Knowledgeable in ALL aspects and processes of the gluten-free lab 1st level troubleshooting of equipment 1st level troubleshooting of operational problems Knowledgeable in dispatch process Knowledgeable in freezer storage and FIFO (first in, first out) Knowledgeable in proper raw materials storage and food safety management Minimum Qualifications:
Qualifications Culinary Diploma/Certificate OR 5 years experience in medium volume pastry production is not needed but is a major advantage Work experience with pastry production (at least 2 years) Work experience with gluten-free breads and pastries is an advantage Familiarity with pastry production equipment Knowledge of food safety best practices Comfortable to work under pressure and handling responsibilities Organizational skills and has worked with a team Worked in a similar environment Good communication skills Can carry heavy loads (i.e. sugar sacks) and physically fit Good in understanding recipes Must be flexible and dedicated (willing to work early in the morning and open for overtime) Must be willing to work 6 days a week NON-SMOKER
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