Wit & Wisdom- Supervisor Pastry

Wit & Wisdom Sonoma is Chef Michael Mina’s first venture into wine country dining and delivers Mina’s signature flair with a highly curated culinary experience perfect for any time of day. This charming wine country tavern offers American comfort food and a robust wine list nestled in the heart of Sonoma. The restaurant features regional California cuisine cooked on a hearth oven, buoyed by a magnificent wine program as only MINA delivers. Whether enjoying the bocce ball court, the happy hour experience, or a celebratory dinner with friends, Wit & Wisdom is the ideal dining experience for visitors and locals who are looking for a different type of tasting room in wine country.

Assign, coordinate and supervise the set-up and food production areas within the service pastry kitchen to maximize

• Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP
• Maintain and supervise good housekeeping practices in all areas in the kitchen.
• Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
• Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
• Check daily use records with the Pastry Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
• Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with the help of the Executive Chef or Food Production Manager to minimize waste.
• Attend all employee meetings, come up with sound suggestions on employee problems and promote and maintain effective communication between all of the food production areas within the kitchen.
• Maintain and supervise good housekeeping practices in all areas in the kitchen.
• Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
• Check out all work stations including the employee cafeteria. Ensures proper set-up for breakfast, lunch and/or dinner.
• Check with the Pastry Chef/Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.
• Monitor and control food under refrigeration to ensure it is properly identified, covered and dated.
• Key entry control sheets (steak charts) are done daily.

Education/Formal Training

High school education or equivalent.

Experience

One to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Requires oral and written communication skills.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Ability to hear equipment timers and communicate with other staff.
• Ability to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.