Pastry Chef

Job Discription:

The Pastry Chef will effectively assist in the operation of prepared foods and work with the Executive Chef to achieve sales and customer service goals established for the department. Some Job Responsibilities Include: "

Observe and support all store rules and company policies.

Serve as a role model and trainer for providing superior customer service.

Responsible for production, ordering, merchandising, achieving goals on sales and profits, controlling inventory and out of stocks, sanitation, shrink, supplies, equipment, and safety.

Assist with menu planning and development including creativity and experimentation with new trends and menu ideas and recipes to create AJ's exclusive pastries and expand the offerings in our Boulangeries.

Ensure compliance with heath department and weights and measures requirements.

Maintain open communication with all members of the kitchen and department manager.

Work with the Catering Director and Executive Chef on menu planning and facilitating the production of catering menus to ensure profitability, variety and AJ's quality standards. Maintain a high degree of cleanliness throughout cooking area. Performs other duties as needed or assigned by management. Must be at least 18 years old. Nothing in this restricts management's right to assign or reassign duties and responsibilities to this job at any time .This reflects management's assignment of essential functions. It does not proscribe or restrict the tasks that may be assigned. This is subject to change at any time. Employer provides reasonable accommodations to a qualified employee that does not impose an undue hardship on the employer. "

Job Qualification

With both customers and team members, remain helpful, tactful and courteous.

Work quickly and efficiently, sometimes with little direction, to accomplish assigned duties.

Add, subtract, divide, multiply and perform other basic business math calculations.

Read UPC codes, product labels, shelf signage, business forms, and posted company policies/procedures.

Be knowledgeable of a wide variety general department products (grocery, frozen food, HBC, non-foods, liquor, DSD and dairy), including their locations in the store.

Memorize product locations.

Be dexterous enough with hands and fingers so as to be able to fill and rotate products quickly and use necessary equipment, including box cutters. • Communicate openly and professionally through appropriate body language, facial expressions and speech, also communicating in writing when necessary.

Listen to and understand verbal and non-verbal communication of customers and fellow members.

Stand for long periods of time, bend and twist, and frequently lift and/or maneuver merchandise and supplies weighing 30 – 50lbs.

Lift 50 and maneuver up to 100 lbs. while breaking down large and very heavy pallet loads of produce cases, boxes and bags.

Operate manual and electric pallet jacks.

Often work in walk-in refrigerated coolers.

If called upon, night crew clerks may need to learn use of cash registers. "