Background

Little Bird is looking for a dedicated and efficient Preparatory/Pastry Chef to join our culinary team. You will be the backbone of our kitchen operations, ensuring all ingredients are prepared, organized, and ready for the chefs and line cooks to create exceptional dishes. This role is ideal for an organized and detail-oriented individual eager to develop their culinary skills in a fast-paced environment.

Key Responsibilities

• Ingredient Preparation: Wash, peel, chop, slice, and measure ingredients such as fruits, vegetables, and meats according to chef's instructions and standardized recipes.
• Station Setup & Organization: Set up workstations with all necessary ingredients, equipment, and utensils before service begins to ensure a smooth workflow for the culinary team.
• Basic Cooking Tasks: Assist with basic cooking duties as assigned, such as reducing sauces, parboiling food items, or preparing simple dishes like salads.
• Inventory & Storage Management: Label, stock, and rotate all ingredients and food items in storage areas (coolers, freezers, dry storage) to maintain freshness, prevent waste, and comply with food safety guidelines.
• Sanitation & Cleanliness: Maintain a clean and organized work environment at all times, including sanitizing surfaces, washing dishes, and disposing of trash.
• Collaboration: Work closely with the Head Chef, Sous Chef, and Line Cooks, taking direction and communicating effectively to ensure all prep tasks are completed in a timely manner.

Qualifications and Skills

Experience

• Previous experience in a kitchen or food service role is preferred, but willing to train a motivated individual with a strong interest in culinary arts.

Knowledge

• Basic knowledge of cooking techniques and safe food handling practices is essential. A food handler certification is a strong asset.

Skills

• Strong knife skills and manual dexterity for safe and efficient ingredient preparation.
• Excellent organizational and time-management skills, with a keen attention to detail.
• Ability to work efficiently under pressure in a high-volume environment.
• Strong communication and teamwork skills.
• Willingness to learn and take direction well.

• Ingredient Preparation: Wash, peel, chop, slice, and measure ingredients such as fruits, vegetables, and meats according to chef's instructions and standardized recipes.
• Station Setup & Organization: Set up workstations with all necessary ingredients, equipment, and utensils before service begins to ensure a smooth workflow for the culinary team.
• Basic Cooking Tasks: Assist with basic cooking duties as assigned, such as reducing sauces, parboiling food items, or preparing simple dishes like salads.
• Inventory & Storage Management: Label, stock, and rotate all ingredients and food items in storage areas (coolers, freezers, dry storage) to maintain freshness, prevent waste, and comply with food safety guidelines.
• Sanitation & Cleanliness: Maintain a clean and organized work environment at all times, including sanitizing surfaces, washing dishes, and disposing of trash.
• Collaboration: Work closely with the Head Chef, Sous Chef, and Line Cooks, taking direction and communicating effectively to ensure all prep tasks are completed in a timely manner.

• Strong knife skills and manual dexterity for safe and efficient ingredient preparation.
• Excellent organizational and time-management skills, with a keen attention to detail.
• Ability to work efficiently under pressure in a high-volume environment.
• Strong communication and teamwork skills.
• Willingness to learn and take direction well.

• Previous experience in a kitchen or food service role is preferred, but willing to train a motivated individual with a strong interest in culinary arts.
• Basic knowledge of cooking techniques and safe food handling practices is essential. A food handler certification is a strong asset.