Cherry Hills Country Club Work Values

Daily Duties at Cherry Hills Country Club:

I am entrusted with running the pastry operations for both the catering kitchen and the A la cart dining, with overall three million in sales annually. I proudly produce quality, from scratch pastries for banquets of upwards of five hundred people and compose intricate plated desserts for the A la carte dining. I have the responsibility of creating menu designs that change seasonally, plate composition, and the training and executing of all pastry operations. Part of the menu design consciously caters to dietary restrictions. When I took over, only about thirty five percent of desserts were made in house. I wanted to be able to take pride in the desserts that were served, so I took on the responsibility of creating a from scratch pastry kitchen. We now make about ninety five percent of all production in house with the exceptions of limitations from lack of equipment. This dramatically lowered our food cost while maintaining labor cost by strategically organizing daily prep. I am trusted with carrying out daily operations for both the pastry and culinary departments in both catering and A la carte dining as part of the management team. I oversee twenty cooks and chefs daily. I balance the responsibilities of scheduling, ordering, invoices, cost control, organizing and writing prep lists, safety and sanitation. I am actively a part of the safety committee and certified with the Red Cross in CPR and First Aid. I am challenged daily by requests from customers. The country club has a “never say no” policy and as a result I am very well rounded in all aspects of pastry. I work with all mediums and types of pastries; breads, laminated doughs, chocolate work, sugar and fondant work, specialty cakes, fruit carvings, and entremets. My job requires me to produce ever changing and elevating plated desserts, and reinventing lavish, grand buffets.

What they like about Cherry Hills Country Club:

Working in an organization that is technologically advanced, creative, and innovative is critical in your assessment of hiring companies. Less important to you are stability of the organization, the length of time an organization has been in business, and the business' plans for the future. You prefer a fast-moving company that will take risks to achieve its goals and objectives. The length of time the company has been in business is irrelevant. Maintaining status quo is unnecessary. You thrive on change, uncertainty and the upside of potential business risks, especially those associated with innovation. Stability for the long haul is not nearly as important as is working in an atmosphere that is charged with a sense of urgency and constant change.

Tags

Cost Control, Inventory, Time Management, Multi Tasking, Recipe Development, Menu Development, Chocolate Work, Sugar Work, Specailty Cakes, Catering, Restuarant, Safety and Sanitation, Teaches Baking Classes

Skills

Time Management, Multi-tasking, Leadership, Inventory, Scheduling, Ordering, Menu Design, Recipe costing, Recipe Development, Breads, Specialty Cakes, Chocolate Work, Sugar Work, Composed Desserts, Buffet displays, Classes and workshops, Catering, Restaurant Service, Organization, Microsoft

These are some of the questions we asked our climbers about their experiences with Cherry Hills Country Club: