Baker

InterContinental 62s Group plc; Baker (LA); On-site; USD 40,000 - 60,000; Full time

Job summary

InterContinental 62s Group plc in Baker, Louisiana, seeks an experienced kitchen leader to direct daily activities, plan staffing, and drive performance through coaching and clear goals. You will coordinate with executive chefs and restaurant management on schedules, special functions, and staff requirements to ensure smooth operations.

Key emphasis on safety, recipe standards, and continuous improvement of bakery and culinary outputs across the property, while maintaining strong

Responsibilities

• Direct/ Manage everyday activity, plan and assign work, ensuring you always have the correct staffing numbers.
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues.
• Assist the Executive Sous Chef – Executive Chef – Executive Pastry Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up.
• Coordinate with the Executive Pastry Chef and the Restaurant Manager on any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• Inform and keep the Executive Pastry Chef up to date on challenges and irregularities, and recommend courses of action.
• Report accidents and sickness in the logbook and report any such incidents immediately to Executive Sous Chef – Executive Chef – Executive Pastry Chef, with clear and concise updates if required, and follow up completed.
• Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef, and Executive Pastry Chef, and clearly and concisely disseminates relevant information to related teams promptly.
• Respond to change positively, in the departmental function as dictated by the industry, company, or hotel.
• Interact with colleagues from other departments within areas of responsibility and develop solid working relationships with them.
• Be an ambassador of Lateral service for the team.
• Have a complete understanding of, and adhere to, the company’s policy on Safety Procedures and Practices.
• Have a complete understanding of, and adhere to, the culinary standards relating to recipes, preparation methods, and plating standards in your outlets.
• Assist in writing and updating the relevant section of the Departmental Operations Manual.
• Take responsibility for the quality of incoming produce, ensuring that all food merchandise follows sheets, receiving records, and purchasing specifications.
• Assume a professional interest in the quality of bakery items offered across the property and the consistent and continuous improvement of related teams and products.

Job description

• Direct/ Manage everyday activity, plan and assign work, ensuring you always have the correct staffing numbers
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
• Assist the Executive Sous Chef – Executive Chef – Executive Pastry Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
• Coordinate with the Executive Pastry Chef and the Restaurant Manager on any special functions regarding food preparation and presentation, including additional costs and staffing requirements
• Inform and keep the Executive Pastry Chef up to date on challenges and irregularities, and recommend courses of action
• Report accidents and sickness in the logbook and report any such incidents immediately to Executive Sous Chef – Executive Chef – Executive Pastry Chef, with clear and concise updates if required, and follow up completed.
• Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef, and Executive Pastry Chef, and clearly and concisely disseminates relevant information to related teams promptly
• Respond to change positively, in the departmental function as dictated by the industry, company, or hotel
• Interact with colleagues from other departments within areas of responsibility and develop solid working relationships with them
• Be an ambassador of Lateral service for the team
• Have a complete understanding of, and adhere to, the company’s policy on Safety Procedures and Practices
• Have a complete understanding of, and adhere to, the culinary standards relating to recipes, preparation methods, and plating standards in your outlets
• Assist in writing and updating the relevant section of the Departmental Operations Manual
• Take responsibility for the quality of incoming produce, ensuring that all food merchandise follows sheets, receiving records, and purchasing specifications.
• Assume a professional interest in the quality of bakery items offered across the property and the consistent and continuous improvement of related teams and products.