What are the responsibilities and job description for the Baker Sous Chef position at The Greenbrier Hotel?
Essential Job Functions
Position: Baker
Chef
Department: Chef
Updated:
Primary Responsibilities: (guest
interaction, ordering responsibilities, clean up duties, clerical
responsibilities, etc.)
· Provide leadership and direction in the bake shop while completing
production
· Review the guarantee sheet and event orders in
order to complete a production list and adjust any counts as needed
· Inventory the existing product in the shop and
then complete a food requisition form according to the current house count and
current par levels of products.
· Inspect the kitchen for overall cleanliness to
ensure all garbage and debris has been removed from the previous night
· Maintain production by:
v Delegating
duties from the production list to workers in the station
v Monitor
the work pace of the station in keeping with the volume of business.
v Consistently
monitoring productivity by; answering any questions, assisting in production or
demonstrating and reviewing any techniques or recipes to other workers in the
station.
Secondary Responsibilities:
·
·
Normal Working Hours: (Shift, days)
·
In order to be successful in this position,
the ideal candidate must meet the following criteria
in addition to the Ten Essential Attributes
for All Employees.
Past Work Experience Requirements: (Type of work, number of years required, equivalent experience, etc.)
·
Educational Requirements: (Degree/Certification,
highest required/preferred, field of study)
· High School Diploma or G.E.D. preferred
·
Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos, documents)
· Must be able to read, write and speak English
fluently
·
Technical Requirements:
·
Computer N/A | Software | Level |
Word
Processing | | |
Spreadsheet | | |
Database | | |
Programming | | |
Calendars | | |
Internet | | |
Hardware
Installation | | |
Technical
Skills N/A | Skill
Level (Beginner, Intermediate, Advanced) |
Typing | (WPM) |
Data Entry | |
Other | |
Physical Requirements:
| | | | |
Location
of Work | Yes | | | Yes |
| X | Indoors | Heated | X |
| | Outdoors | | |
| X | Below
Ground | Temp.
Fluctuations | |
| | Elevated
Areas | Personal
Protec. Equip. Req | |
| Work
Postures | | Continuous
(up to 8 hrs. in an 8 hr. shift) | Frequent
(up to 5.5 hrs. in 8 hr. shift) | Infrequent
(up to 3 hrs. in an 8 hr. shift) | Rarely(up
to .5 hr in 8 hr. shift) | |||||||||||||||
| | | | | | | |||||||||||||||
| | Standing | X | | | | |||||||||||||||
| | Sitting | | | | | |||||||||||||||
| | Walking | | X | | | |||||||||||||||
| | Climbing | | | | | |||||||||||||||
| | Bending/ Stooping | | X | | | |||||||||||||||
| | Overhead
Reaching | | | | X | |||||||||||||||
| | Arm/Hand
Movement | | X | | | |||||||||||||||
| | Hand/Eye
Coordination | | | | | |||||||||||||||
| | Other (Define) | | | | | |||||||||||||||
| | | | | | | | ||||||||||||||
Lifting
Requirements | | 10
lbs.or less | 11-20
lbs. | 21-30
lbs. | 31-40
lbs. | Over
41 lbs. | 10
lbs.or less | 11-20
lbs. | 21-30
lbs. | 31-40
lbs. | Over
41 lbs. | 10
lbs.or less | 11-20
lbs. | 21-30
lbs. | 31-40
lbs. | Over
41 lbs. | 10
lbs.or less | 11-20
lbs. | 21-30
lbs. | 31-40
lbs. | Over
41 lbs. |
| | | | | | | | | | | | | | |
