SOUS CHEF III BAKER at Orange County Convention Center

Sodexo Live!; Orlando (FL); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a passionate Sous Chef III Baker to join their culinary team at a renowned convention center. This exciting role involves supervising the bakery department, specializing in the production of bread and pastries, while collaborating with a dedicated culinary leadership team. Ideal candidates will possess a strong background in bakery preparation, excellent communication skills, and the ability to thrive in a dynamic kitchen environment. If you are ready to elevate your culinary career and make a significant impact in the hospitality industry, this opportunity is perfect for you.

Qualifications

• Minimum of 2 years in a bakery preparation position required.
• Ability to work in a team and follow directions is essential.
• Must be able to lift heavy items and work in extreme conditions.

Responsibilities

• Supervise the bakery department and assist with culinary tasks.
• Participate in daily operations under the guidance of chefs.
• Ensure quality production of bread, pastries, and baked goods.

Skills

Bakery preparation experience

Teamwork

Communication skills

Ability to lift 50 pounds

Ability to work in extreme conditions

Education

Degree from a culinary arts training program

ACF Professional Certification

Job description

SOUS CHEF III BAKER at Orange County Convention Center

Join to apply for the SOUS CHEF III BAKER at Orange County Convention Center role at Sodexo Live!

Major Responsibility: Participate as part of Culinary Leadership Team to supervise the bakery department who works under the supervision of a pastry chef or executive chef, specializing in bread, pastry, and baked goods production, and assisting with daily culinary and administrative tasks.

QUALIFICATIONS/SKILLS:

• Minimum of 2 years in a bakery preparation position.
• Ability to promote and participate in a team environment.
• Ability to understand written and oral direction and to communicate same with others.
• Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly quartered environment.
• Hours are often extended or irregular to include nights, weekends and holidays.
• While performing the duties of this job, an employee is regularly required to stand, use hands to finger, handle, feel, reach with hands and arms, and taste or smell.
• The employee is occasionally required to stoop, kneel, or crouch.
• The employee must regularly lift and/or move up to 50 pounds and carry approximately 20 feet.
• Ability to physically walk approximately one-fourth of a mile and the circumference of the unit several times a day.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat.
• Employee must be able to perform repetitive motions.
• The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
• Employee must be able to work in a cold environment - such as when cleaning walk-in refrigerators.
• The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
• Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Employee must be able to operate in an environment with moderate noise.
• Employee must have the ability to walk with non-skid shoes at all times.

Preferred:

• Degree from a postsecondary culinary arts training program.
• ACF Professional Certification.

Interested applicants must be at least 21 years of age and be able to pass a background screening.

Seniority level: Entry level

Employment type: Full-time

Job function: Management and Manufacturing

Industries: Hospitality

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