Bakery, Catering Services, Communication Skills, Cook Dishes, Detail Oriented, Equipment Maintenance/Repair, Food Delivery, Food Preparation, Food Safety, Food and Beverage Industry, Health Department, Industry Standards, Interpersonal Skills, Inventory Management, Leadership, Lift/Move 50 Pounds, Maintain Compliance, Menu Management, Multitasking, OSHA, Operations, Organizational Skills, People Management, Portion Control, Presentation/Verbal Skills, Regulations, Regulatory Compliance, Safety Compliance, Safety/Work Safety, Sanitation, ServSafe Certification, Team Player, Time Management, Writing Skills
West Cornwall, Connecticut
Position Summary:
The Kitchen & Bakery Chef is a versatile role responsible for supporting the kitchen’s daily operations, including food preparation, cooking, and baking. This position ensures high-quality meals and baked goods are prepared according to established standards, while maintaining a clean, safe, and organized kitchen environment. The ideal candidate is skilled in both savory and pastry techniques, demonstrates leadership in the absence of the Head Chef and Sous Chef, and thrives in a collaborative team setting.
The pay rate for this role is $24 an hour.
Essential Duties and Responsibilities:
Food Preparation & Cooking
- Meet with Head Chef in planning and preparing daily menus, including breakfast, lunch, and dinner service.
- Monitor portion control and presentation standards.
- Prepare fresh meals in a timely fashion to deliver excellent quality to guests at scheduled mealtimes.
- Adhere to and monitor all kitchen staff to uphold Connecticut Health Department’s regulations.
- Adhere to and monitor all kitchen staff to uphold OSHA’S regulations.
- Use seasonal produce for a farm to table concept.
- Follow the kitchen’s nutritious and healthy cooking guidelines.
- Use seasonal produce for a farm to table concept.
- Report necessary equipment repair and maintenance to Head Chef and/or Director.
- Keep work area neat, organized, and clean; clean and maintain equipment used in food preparation.
- Wash dishes and take out trash when dishwashing staff calls out.
- Submit menu ideas to Head Chef as desired to have creative impact.
- Performs other duties and responsibilities as assigned by the Head Chef and Director.
- Perform all duties in a manner that promotes Trinity’s mission and core values.
- Adhere to confidentiality rules and all other Trinity's policies, procedures, and rules.
Baking & Pastry
- Prepare breads, pastries, and desserts according to recipes and seasonal menus.
- Maintain inventory of all products and ensure proper storage of ingredients.
- Monitor and stock inventory.
Required Knowledge, Skills, and Activities:
Leadership & Coordination
- In the absence of the Head Chef or Sous Chef, supervise kitchen staff during service.
- In the absence of the Head Chef, the Kitchen & Bakery Chef will report to the Director of the Trinity Retreat Center.
- Step in for the Head Chef and/or Sous Chef when required, ensuring smooth kitchen operations.
- Coordinate with other departments for special events and catering needs.
Safety & Compliance
- Maintain strict adherence to food safety, sanitation, and hygiene standards.
- Ensure compliance with health regulations and kitchen safety protocols.
Required and Preferred Education, Experience, and Credentials:
- Culinary degree or equivalent professional experience required.
- Minimum 3–5 years of experience in a professional kitchen, including cooking and baking
- Strong knowledge of culinary techniques, pastry fundamentals, and menu planning.
- Ability to work in a fast-paced environment and manage multiple tasks.
- Excellent communication and leadership skills.
- Must be available weekends and holidays.
- ServSafe Certified
- Connecticut ServSafe Manager license.
- TIPS certified.
- Ability to prepare a wide range of cuisines with background knowledge of proper techniques and equipment to be used.
- Understand dietary restrictions and religious accommodations relating to food preparation.
- Organizational skills and attention to detail.
- Effective communication skills - both oral and written.
- Able to clearly explain how food is prepared, cooked, and served to guests and regulatory officials.
- Knowledge of industry standards on food storage and handling techniques.
- Recognize, evaluate, and take proper action to remedy safety, guest satisfaction, and interpersonal issues.
- Maintain a professional and courteous demeanor during stressful and/or busy times.
- Flexible availability, including weekends, holidays, and nights.
- Ability to work independently and as part of a team.
- Knowledge of federal, state, and local food safety regulations.
- A willingness to learn new skills and cooking methods.
- Strong interpersonal skills, judgment, discretion, and integrity.
- Kind and hospitable when interacting with guests and co-workers.
- Able to lift objects up to 50 pounds.