jobs: farm-to-table restuarant seeks cook and pastry chef

.Cummins' Corporate Hospitality is a farm-to-table restaurant with locations in Columbus, IN and Indianapolis. They are hiring a line cook (no experience needed) and a pastry chef. More below. first, a note from the Chef, Max Joyner:

I think it may say that the position is based in Columbus but both could be in either location. It doesn’t mention it in the description but I do think that one of the big things that sets these jobs apart from comparable industry ones besides the local food focus is the quality of life, work/life balance. Our schedule is set by the business, so it mainly follows an 8-4 Monday-Friday schedule. Paid holidays, paid vacation time, sick pay and one week Christmas shut down paid. As a part of Cummins, we also uphold a strong corporate ethics code. Every service we do is prescheduled, so we know all the dinners that we do have several weeks in advance. We don’t have a set menu – and work with a network of farmers and cook with what is in season. There is lots of room for experimentation and creativity.
There is no need for any formal training or past experience for the prep cook role.

For more info, contact Max Joyner: [email protected].

​Job Descriptions...

Pastry Chef

​General Functions
The CCH Pastry Chef is responsible for the ownership of the baking and pastry operations. The Pastry Chef is responsible for overseeing and executing all daily dessert and bread preparation and production. This person must maintain a neat appearance, possess excellent interpersonal skills and easily build rapport with customers. Constantly upholding exceptional levels of quality, service and efficiency, while ensuring that the requirements of guests and CCH standards are met.
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Position Supervisor
The Pastry Chef will report to the Chef de Cuisine
 
Roles and Responsibilities

• Sustain a working knowledge of all upcoming services

• Oversee all bakery station set up, opening/closing lists, policies and procedures
• Meet with Dining Room Manager to discuss dessert menu publishing
• Set standard and “brand identity” for Corporate Hospitality
• Manage Inventory, ordering and organization of all bakery and pastry products, goods and services
• Follow procedures and existing recipes
• Provide Chef de Cuisine with functional assistance and service direction
• Receive, store and rotate all bakery and pastry stock and supplies
• Follow and sustain standards of the Cummins Food Philosophy
• Uphold all Corporate Hospitality standards and “brand identity”
• Foster quality and professional relationships with all approved vendors
• Provide courteous service to our guests and be cordial to all Team Members
• Assist in other areas of the kitchen as needed or assigned
• Maintain Standards on an ongoing basis with the following: Complete guest satisfaction, Sanitation, Safety, Cleanliness and Hygiene
• Ensure optimum performance in all duties and responsibilities
• Attend weekly services meetings
• Leads by example with maintaining department standards, policies and procedures

 
Qualifications and Education Requirements
The Pastry Chef is required to have minimum 2 years of experience in Hospitality, Culinary, Baking & Pastry Arts, or Food Service Management or supervision
 
Preferred Skills

• Works well under pressure, both alone and in a team setting
• Ability to multi-task
• Attention to detail and organization skills
• Confident in decision making ability
• Professional oral and written communication
• Time management
• Restaurant management knowledge
• Up to date with industry trends and best practices
• Working knowledge of Microsoft Office Suite
• Hiring and coaching

Additional Notes
Pastry Chef must constantly uphold exceptional levels of quality, service and efficiency, while ensuring that GIS – Hospitality standards are met. The Pastry Chef elevates and supports Cummins business by providing world class products and services to Cummins guests and leadership.

Prep/Line Cook

General Functions
The CCH Prep Cook is responsible for assisting with each service allowing for calm, prompt and flawless service. This position handles food preparation, ware washing and miscellaneous kitchen duties. This person must maintain a neat appearance, possess excellent interpersonal skills and easily build rapport with customers. Constantly upholding exceptional levels of quality, service and efficiency, while ensuring that the requirements of guests and CCH standards are met.

Position Supervisor
The Prep Cook will report to the Chef de Cuisine & Sous Chef

Roles & Responsibilities

• Sustain a working knowledge of all upcoming services
• Contribute to kitchen set up, opening and closing tasks
• Execute assigned service tasks and duties properly according task policy and procedure
• Receive, store and stock all food and goods properly
• Maintain labeling and organization of all food and equipment storage areas
• Prep and prepare all food according to proper procedures and existing recipes
• Complete daily kitchen prep, production, and cleaning lists
• Uphold all Corporate Hospitality standards and “brand identity”
• Provide courteous service to our guests and be cordial to all team members
• Maintain Standards on an ongoing basis with the following :
• Complete guest satisfaction
• Sanitation, Safety, Cleanliness and Hygiene
• Ensure optimum performance in all duties and responsibilities
• Leads by example with maintaining department standards, policies and procedures

Job Specifications
Corporate Hospitality Prep Cooks must have the following skills

• Works well under pressure
• Works well with others in a team setting
• Responsible and Dependable
• Ability to multi-task
• Attention to detail and organization skills
• Both oral and written communication