KITCHEN AM

Connie s Pizza Inc•Chicago, IL

4h•Onsite

About The Position

The KITCHEN AM position is responsible for the preparation, production, and baking of various breads and rolls, including developing new products for a la carte or rotating menus. This role involves setting time and speed controls for mixing and blending machines, accurately measuring ingredients, and preparing garnishes for baked goods. Key responsibilities also include maintaining an adequate supply of prepared products, ensuring proper storage and refrigeration, and minimizing spoilage and waste through efficient ordering and product rotation. The individual will be responsible for organizing baked products for distribution to different outlets or functions and utilizing leftovers into usable products. Additionally, the role requires thorough cleaning, breakdown, and storage of all baking equipment, including ovens, mixers, proofer, floors, freezer, and refrigerators.

Requirements

Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
Adaptability
Decision-making
Oral communication
Self-motivated
High energy Level
Multi-tasking
Planning, problem solving, and teamwork
Minimum two (2) years of baking experience
Current SERVSAFE certification or has successfully completed a sanitation course within the past year
Current food handler’s card and other certification as required by federal/state/local law

Nice To Haves

Associate’s degree in hotel or institutional food preparation preferred

Responsibilities

Prepares, produces, and bakes breads and rolls
Develops new products for a la carte or menus on a rotating basis.
Sets time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions.
Measures or weigh flour or other ingredients to prepare batters, doughs, fillings, or whipped cream, using scales or graduated containers.
Prepare garnishes as needed for baked goods.
Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration.
Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
Lines up baked products in mobile carts according to the needs of the particular outlet or function.
Utilizes any and all leftovers into usable products.
Cleans, breaks down, and puts away all baking equipment including: ovens, mixers, proofer, floors, freezer, and refrigerators.