Apprentice Chef Jobs in Hawaii (NOW HIRING)

Under the direction of the Pastry Chef, the Overnight Baker is responsible for preparing, baking, and finishing of all breads, breakfast pastries, cookies and other specified baked goods in accordance with departmental quality standards and specifications. The baker will maintain an organized and neat work environment while ensuring sanitation and safety standards are routinely met.

• Anticipates guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.  Maintains positive guest relations at all times. Maintains familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assists with resolving guest complaints, ensuring guest satisfaction.
• Maintains complete knowledge of, and complies with all departmental policies, service procedures, and hotel standards. Properly maintains all kitchen equipment used. 
• Completes opening duties:
  • Set up work station with required Mis en place, tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies.  
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Notify Pastry Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
• Assists in prep work of items needed for the day.
• Minimizes waste and maintain controls in order to attain forecasted food cost.
• Completes closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift.

• Meets with Pastry Chef/Assistant Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Reviews status of work and follow-up actions as required.
• Prepares and produces breads and other designated items for Restaurants, Room Service and Banquets, following recipes and yield guides.
• Prepares and produces breakfast pastries for morning service following recipes and yield guides set forth.
• Prepares and maintains back-up of pastry and bread batters for production.
• Informs the Pastry Chef of any excess items that can be utilized in daily specials or elsewhere.
• Checks bulletin board for daily and future functions which include (but is not limited to) banquet functions, room service pre-orders and contracted restaurant parties.
• Performs all other duties as may be required or assigned.

Reports To:         Pastry Chef, Assistant Pastry Chef

Supervises:        None

• High school diploma or equivalent vocational training certificate. College degree in related field preferred.
• Minimum three (3) years of experience working as a Baker or a similar position at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.

• Food handling/Food Sanitation certificate desired.
• Certification of Culinary training or apprenticeship program preferred.

• Possesses strong organizational and multi-tasking skills.
• Able to maintain positive guest relations at all times as the position will interact with hotel guests.
• Able to comprehend and follow recipes, and show ability to expand/condense recipes as needed.
• Able to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.
• Possesses strong verbal and written communication skills.

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to exert physical effort to transport up to 50 pounds.
• Ability to endure various physical movements throughout the work areas.
• Ability to reach 5 feet.
• Maintain a stationary position for extended periods of time throughout work shift.

• Generally stationed in Bake Shop.

• Exposure to variable temperature conditions.
• Exposure to variable noise levels.
• Exposure to dust, chemicals, fumes, mites, and/or odor hazards.