I am a pastry chef, baking for 5 restaurants in our corporation. I started when the owner had only one, 22 years ago, and now have the "pleasure" of being a machine!! This is being done in a central location.
I really enjoy what I am doing, but I will not be able to do it alone, when our busy season starts.
I need to hire someone in March. I really only need someone to pan-up, press dough into tart pans, and bake product. It would also be nice to have someone help me clean up at the end of the shift. This would be a part time position.
I know my company will not pay another pastry chef, but are open to hiring someone to help me.
How would you go about hiring someone for this position? I know many culinary students would be quickly bored. We have a large well of employees in our company, to draw from. I am not good at this manager stuff!! Any advice would be appreciated~