Responsibilities :

• Responsible for all desserts and pastries that are prepared and served.
• Rainbow Room’s kitchens and assume responsibility for their station as well as other areas of the kitchen in a manager’s absence.
• Must be able to give orders and direction within their section, as well as reliably carry out orders handed down to them by the Sous Chef and other members of the Culinary Management Team.
• Able to organize and lead a section Demi chefs, Commis or Apprentices in all areas of execution including preparation, plating, planning and organization.
• Ensure all recipes are followed and continually updated to ensure that the cuisines standards of consistency are met and maintained.

All items are constantly checked for taste, temperature and visual appeal.

• Verify that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and all other Culinary Management.
• Ensure that the daily prep lists are completed for their section and correct handover sheets are left for colleagues running section in absence.
• Ensure that station is fully set with the specific equipment prior to preparation.
• Must check all food items ordered for a specific station upon arrival and report any challenges to Culinary Management.
• Ensure the BEO s are checked daily and concerns are communicated to Culinary Management.
• Put deliveries and dry goods away, as well as clean work station / area.
• Complete all food orders with the Sous Chefs and all other Culinary Management, complying with the specific order days.
• Required to demonstrate advanced knife skills and cutting methods for vegetables, herbs, fruits, potatoes.
• Oversee the proper handling and storage of all food items in accordance with health department and property standards.
• Must assure that all areas within the station designation are checked, organized and cleaned before, during and after service.
• Ensure that all cooks are working according to Rainbow Room Health and Safety Protocol and comply with HACCP standards.
• Ensure the highest level of food safety management is complied with including all DOH requirements and HACCP are followed.
• Ensure that spoiled or damaged serving utensils are not into use, particularly cracked or chipped china and glassware, bringing notice of any non-usable products to the Stewarding Managers.
• Advanced working knowledge of mathematical skills necessary to understand recipes, measurements, requisition amounts and portion size.
• Ensure all Rainbow Room records, logs and checklists are completed and submitted on time.
• Assist in managing food production, wastage, planning and food cost.
• Responsible for breaking down all stations, ensuring the proper storage of product, and performing any general cleaning tasks using Rainbow Room’s standard cleaning product as assigned to adhere to health standards.
• Must work very closely with the Stewarding Team to keep the kitchen clean at all times.
• Clean and maintain all equipment within the food production area, and notify Culinary Management Team of any maintenance or equipment challenges, making every attempt to prevent the damage / loss of any property.
• Perform other duties as requested, such as clean up, executing special guest requests and cross-training.
• Attendance at all scheduled training sessions and meetings is required.
• As outlined in the Associate Handbook, regular attendance and punctuality is essential to the successful performance of this position.

Associates with irregular time and attendance will be subject to disciplinary action, up to and including termination of employment.

• Due to the cyclical nature of the service industry, associates may be required to work varying schedules to reflect the business needs.
• All associates are required to fully comply with Rainbow Room’s rules and regulations, which may be established from time to time, for the safe and effective operation.

Associates who violate Rainbow Room rules and regulations will be subject to disciplinary action, up to and including termination of employment.

• The Chef de Partie is not only aware of Rainbow Room’s rules and regulations and obeys them, but also assists in enforcing them, leads by example and encourages fellow employees to do likewise.
• Associates are expected to perform additional duties as necessary and assigned.

Required Qualifications :

• Must be very knowledgeable of pastry, as well as a basic knowledge of all culinary functions and stations within the operation.
• Prior experience as a Pastry Cook in a high volume establishment is required.
• Prior experience in the hotel / restaurant / catering industry in a similar is strongly preferred.
• Must adhere to all company specific safety policies.
• Be able to understand and communicate in English, both verbally and in writing.
• Work cooperatively with other team members.
• Able to take direction and constructive feedback from Management.
• Must have open availability including early mornings, late nights, weekends and holidays.
• Maintain a positive attitude in the work environment.
• Highest level of professionalism.
• A significant portion of the work day requires walking and standing
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures.
• Must be able to work in an area where the noise level is usually moderate to loud.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to follow uniform and grooming guidelines.

If you meet the required qualifications and are interested in this role, please apply today.

Description

Job Perks and Benefits

• Monday-Friday schedule, weekends off
• 12 paid holidays
• Full medical, vision and dental coverage
• Competitive pay
• 401k with employer match
• Free meals and snacks during your shift

Key Responsibilities

• Customer Service : provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients
• Supervise : manage a small team and ensure pastries and desserts are baked with quality and production goals in mind
• Create : develop and test recipes and new techniques; write and create daily, internationally influenced pastry menus
• Mentor : coach team members on best practices, training employees for higher positions and set the tone for collaboration and team morale
• Communicate : effectively communicate with vendors, management and staff to ensure efficient operations without issue
• Prepare : produce a variety of sweet and savory pastries and desserts including cupcakes, cakes, pies, torts, flans, custards, granolas, cookies, pate a choux, cheesecakes, bars and vegan desserts
• Safety : maintain a clean and organized workspace. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management and ensure your team is following guidelines as well
• Other duties as assigned

Knowledge and Skills

• Excellent baking skills and knowledge of international pastries and desserts
• Experience with from scratch production, menu planning and recipe development
• Strong communication, multi-tasking and problem-solving skills
• Sense of urgency and ability to work and lead a team within a safe manner

Requirements

• Minimum 4 years of pastry experience
• Culinary school graduate or college degree
• Pastry Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department

About :

Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors.

Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients.

We support many different types of food service setups, from full-service cafés to customized food concepts.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job.

Duties, responsibilities, and activities may change at any time with or without notice.

Work Authorization

Authorized to work in the U.S.

Equal Employment Opportunity Employer

Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.

We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Americans with Disabilities Act

Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

Gabriel Kreuther - a Relais & Chateaux property with two Michelin stars and three New York Times stars - is seeking a passionate and dedicated culinary professional to join our team.

We are currently interviewing for a full-time Pastry Cook.

Gabriel Kreuther provides the opportunity to work in an authentic environment alongside some of the most talented people in the culinary world.

The right candidate will commit to our mission of executing seasonal dishes, with an emphasis on quality of flavor, to service the needs of the restaurant as well as our award-winning chocolate shop - Kreuther Handcrafted Chocolates.

Knowledge, Skills, and Abilities :

• Strong interpersonal and organizational skills a must.
• Ability to work in a team environment with high volume production essential.

Qualifications :

Prior degree in Baking and / or Pastry from an accredited culinary university preferred

Benefits :

• Competitive salary depending on experience
• Career advancement opportunities
• Paid time off
• Medical and dental insurance
• Pre-tax commuter benefits

Gabriel Kreuther is an Equal Employment Opportunity workplace and believes that all employees are entitled to Equal Employment Opportunity, and that the success of Gabriel Kreuther is primarily dependent in its employees.

We do not discriminate against employees or applicants for employment because of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, unemployment status, gender identity or expression, transgender status, marital status, national origin, handicap, physical or mental disability, covered veteran and / or military status, genetic information, or any other characteristic as protected under applicable federal, state and local law.

If you are interested in joining our team, please send us your resume.

We look forward to meeting you!

ESSENTIAL FUNCTIONS AND BASIC DUTIES :

Works as a member of the restaurant

manner. Assists others whenever needed. Follows management instruction.

Sets an example for others, being on time and following attendance,

uniform procedures and adheres to kitchen schedule

Follows all internal and Nevada regulations

such as Food & safety / HACCP / Beverage

Filling out and maintains mise en place list

on daily base

Able to complete mise en place list in the

time allotted, making sure all of the station is ready for each service

Recipe knowledge and section setup for entire

kitchen up to date

Responsible for all areas of an entire

station to include recipe books up to date, MEP list completed, cleanliness,

deep clean, family meals etc.

Prepares all food products according to the

prescribed methods

Ensures all items on station are properly

stored, labeled and dated

Responsible for setting up own station and

help others if needed

Responsible for time management, efficiency

and station organization

• Understands and supports the flow of service
• Maintains the Company standards of high level

of food quality

Responsible

for checking quality of received products and correct storage

Maintains a clean and safe

kitchen environment

Controlling

wastage

• Reports to kitchen management
• In charge of filling out kitchen forms

such as Prep list on daily basis and inventory once a week

• Maintains all equipment and utensils.
• Supporting rotation procedures and helping new cooks to learn

and understand new sections

Time

labels always up to date

POSITION SUMMARY :

The Institute of Culinary Education (ICE), NYC’s top-rated culinary school, is seeking full- and part-time Chef-Instructors to expertly train students in theory, practice and art of cooking and baking skills which can be applied to a broad range of career paths.

As a key member of the faculty, you will facilitate learning and evaluate students using ICE’s award-winning curriculum, and you will leverage your professional experience to proactively support students in the pursuit of their goals.

If you are looking to share your talent, skills and industry excellence to help create the next generation of chefs, this is the opportunity for you.

We are passionate, disciplined and foster an environment of excellence. We support and reward creativity, performance, professional development and team involvement.

We also have fun, and eat well, in the process!

SPECIFIC JOB RESPONSIBILITIES

• Leverage ICE’s curriculum to prepare relevant, insightful, clear and engaging in-classroom lectures
• Expertly demonstrate curriculum-based techniques and concepts
• Engage and communicate with students to encourage their course participation and learning while maintaining a positive, respectful environment.
• Assess student performance through observation and interaction, along with written and practical examinations.
• Relate professional / life / industry experience to learning through the introduction of industry perspective into courses, and active awareness of professional / industry trends and opportunities;
• Assure classes are conducted in a manner that complies with principles of food safety and sanitation.
• Attend meetings and faculty orientation as required.

EXPERIENCE AND EDUCATIONAL REQUIREMENTS

• Culinary diploma or evidence of formal Culinary Education.
• Minimum of four (4) years of culinary experience with some supervisory responsibilities.
• Flexible schedule (including weekends and evenings) to accommodate ICE class schedules.
• Fine dining experience preferred.
• Must possess a strong sense of urgency and attention to detail.
• Excellent communication skills both written and verbal; strong presentation and interpersonal skills.
• Demonstrated ability to interact in a collaborative manner with other departments and teams.
• Strong critical thinking and problem-solving skills required.
• Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel

TO APPLY :

Forward resume and cover letter to with the subject : Chef-Instructor .

About ICE :

The award-winning Institute of Culinary Education (ICE) was established in 1975 and has since grown to be one of America’s leading centers for culinary education and the largest culinary institute in New York City and Los Angeles.

In 2015, ICE built and moved to a new flagship 75,000 sq. ft. location in lower Manhattan, NY. ICE has been ranked the #1 Culinary School in America by USA Today, 2019 and DailyMeal.

com, 2016. The foundation of ICE is its five Diploma Programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, Hotel & Hospitality Management and Health-Supportive Culinary Arts.

ICE’s programs are intensive, sophisticated and, as a diploma, can be completed in 8-12 months. In addition to career programs, ICE NYC offers a vast menu of recreational courses for the public, and a highly developed special events / cooking party division.

In the spring of 2018, ICE opened a branch campus in Pasadena, CA. In the summer or 2020, ICE licensed the assets of the former French Culinary Institute.

Visit us at ice.edu or join us on Twitter, Instagram, YouTube and Facebook at @iceculinary to find your culinary voice™.

ICE is an Equal Opportunity Employer