This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
-Plans production for pastry department, according to menu or special requirements and supplies recipes for, and suggests methods and procedures to pastry workers.
-Ensures an efficient method of food cost control and that waste is kept to a minimum. In addition, coordinates purchasing, production and proper maintenance of pastry items.
-Maintains overall kitchen inventory and purchasing and staying within a prescribed budget while also taking the season of foods into account.
-Plans in advance for all events.
-Communicate with Sales in regards to explaining the product available to clients.
-Responsible for scheduling of pastry department while taking into account, sick days, vacation, leaves, etc., in accordance with company policy.
-Abide by break and meal period laws and monitor overtime costs.
-Maintains cleanliness of the pastry department within strict health code guidelines.
-Motivate and encourage Pastry staff to perform to the highest standards.
-Train staff within the Pastry Department.
-Attend and participate in department meetings.
-Manages subordinate employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
An ongoing commitment to innovative cuisine using only the freshest local produce makes NINE-TEN a must visit for culinary aficionados. This intimate restaurant, led by award-winning chef Jason Knibb (a 2010 Rising Star Chef winner and a 2011 guest on Iron Chef America)offers the perfect combination of sophistication and casual elegance and an ideal location along La Jolla's Prospect Street. Enjoy the best of the harvest from local artisan farmers, where produce is selected daily for the restaurant's Evolving California Cuisine, recognized with an extraordinary to perfection rating by ZAGAT. The bounty of the sea is also featured with local fish selections and items arriving daily from Hawaii and the North Pacific and Atlantic regions. Special prix fixe menus are available and feature matching wines from the extensive, Wine Spectator awarded wine cellar. Enjoy dining indoors or al fresco on the sidewalk patio or outdoor terrace. A separate bar offers limited menu and happy hour specials. Open daily for breakfast and lunch and dinner.