Bilingual Assistant Pastry Chef

h3strong Assistant Pastry Chef Position/strong/h3pstrong /strong/ppstrongemRoles: /em/strongLeadership, Mentorship, Supervision, Consistency, Quality amp; Training/pp /ppstrongemJob Description:/em/strong This role is to assist our leadership team in developing all roles of all our team members. Assisting the Commissary, General Managers, Assistant General Managers, Kitchen Managers, as well as both Front of House and Back of House Supervisors to develop systems, training, and consistency to help lift our quality, brand, and guest expectations. To showcase the highest standards in quality, taste, and presentation to the guests we serve. /ppThis position is required to assist all operations, ensuring maximum guest satisfaction, through training, organizing, managing, and position advancement./ppThis individual should exemplify leadership skills and be able to communicate, coach and motivate the team leaders. /ppThis individual must have a knack for problem solving, be diligent with follow-through and most importantly be committed to ensuring the highest quality standards are upheld at all locations. /ppstrongem /em/strong/ppstrongemEssential Duties amp; Responsibilities /em/strong/pulliAssist with all kitchen operations of each restaurant and establish consistency, training, development, and food quality through our restaurant brand./liliMonitor financial aspects: Cost Control/Food cost/ Labor/ Inventory Streamlining and analyze financials and sales for all Common Bond Bistros amp; OTG’s/liliEnsures that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the Common Bond standards, including all Breads, Pasties, Cookies, Cakes, Entremets, Macarons amp; all Savory offerings/liliAssist leadership to ensure that team members are always in clean, tidy uniforms and are always presentable to be in guest view./liliAssist leadership to ensure that all food preparation equipment is used safely and correctly, and that it is cleaned and maintained./liliAssist leadership to ensure that all culinary operations manuals are prepared and updated./liliAssist leadership to ensure that the department’s overall operational budgets are strictly adhered to, controls food costs and COGs./liliAssist leadership to ensure that meetings are well planned, and results orientated./liliWork with bistros amp; OTGs with catering to ensure that all relevant orders are prepared timely and in adherence to company standards./liliWorks with the Executive Corporate Chef amp; Commissary leaders to ensure that only the highest quality products are used in food preparation./liliEnsures that the overall culinary department is motivated and that positive feedback on work performance is given. /liliIdentifies strengths and weaknesses and provide timely feedback to leadership./liliMenu training development, launching, and training alongside Executive Chef for new menu items and menu changes./liliTraining, hiring, mentoring and development of all Kitchen Managers./liliMaintain recipe compliance to improve food quality, service standards, waste control, and consistency throughout all our locations./liliEnsures all company standards for food, service, vendors and state and local regulations are followed./liliImplement all our guidelines of budget control, food costs, food presentation, and standards throughout all locations./liliAssist with product development and recipe testing./liliBe a liaison to all chefs, work on team building, and management./liliProject a positive and motivated attitude among team members./liliResolve escalating issues, and help retain and develop stores and employees/liliProvide ongoing support to the Executive Chef, Commissary Leaders, CDC’s, Supervisors, and Managers/liliTraveling between restaurants and offering support for culinary training, standards, operating systems, managing. /liliWorks within the discussed schedule between all locations. /liliAssist with any new openings and implemented programs./li/ulpstrongemQualifications/em/strong/pulliMaintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards./liliA Food Manager's Certification as required by local and state health code regulations./liliAble to read, write, and speak fluent Spanish and English./liliMust be able to work an 10-hour shift standing up. /liliAbility to lift up to 50 lbs./liliProfessional experience as a Pastry Chef, Baker, or other relevant experience./liliProfessional experience managing a team or kitchen./li/ulpbr //ppThe roles of the position will change and evolve with the development and success of each leadership and restaurant. /ph3Work schedule/h3ulli10 hour shift/liliWeekend availability/liliMonday to Friday/liliHolidays/li/ulh3Benefits/h3ulliPaid time off/liliHealth insurance/liliDental insurance/liliVision insurance/liliEmployee discount/liliPaid training/li/ul