Kitchen & Bakery Chef

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.