The crepe cook is the driver of the crepe line as the batter is cooked at the drum, much like the brioche line conductor drives the line for brioche as the product comes to the oven. They must be resilient and be self-driven to produce quality crepe. While cooking the crepe, the operator must perform analysis checks on color, water activity, moisture, weight, among other various records to be taken. The operator may be responsible for cleaning pending on production end that includes but is NOT limited to the daily task sheet as well as the master sanitation form. Operator for the crepe cooker must be highly motivated and maintain strong troubleshooting and problem-solving skills.
Shift 2 - 2:00 pm-10:00 pm (Monday-Friday)