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Executive Pastry Artisan
2 weeks ago
As a key member of our team, the Pastry Chef will be responsible for leading the pastry culinary team to achieve excellence in all aspects of food preparation and presentation.
\The successful candidate will have a passion for creating high-quality pastries and desserts that exceed our guests' expectations. They will also be able to lead and motivate their team members to work towards a common goal of providing exceptional customer service.
\Key Responsibilities:
\- \
- Lead and motivate the pastry culinary team to achieve excellent results in food preparation and presentation.\
- Develop and implement new pastry recipes and menu items to enhance our guest experience.\
- Maintain high standards of food quality, safety, and sanitation.\
- Supervise and coordinate activities of cooks and workers engaged in food preparation.\
- Assist in determining how food should be presented and creates decorative food displays.\
- Ensures compliance with all applicable laws and regulations.\
- Provides services that are above and beyond for customer satisfaction and retention.\
- Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis.\
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.\
- Empowers employees to provide excellent customer service.\
- Strives to improve service performance.\
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.\
- Develops specific goals and plans to prioritize, organize, and accomplish your work.\
- Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.\
- Supports Training and Development Activities.\
- Participates in training staff on menu items including ingredients, preparation methods, and unique tastes.\
- Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.\
- Ensures property policies are administered fairly and consistently.\
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.\
- Additional Responsibilities:\
- \
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.\
- Analyzes information and evaluates results to choose the best solution and solve problems.\
- Brings issues to the attention of the department manager and Human Resources as necessary.\
- Attends and participates in all pertinent meetings.\
- Solicits employee feedback, utilizes an 'open door' policy, and reviews employee satisfaction results to identify and address employee problems or concerns.\
- Ensures and maintains the productivity level of employees.\
- Ensures employees understand expectations and parameters.\
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.\
- Leads shifts while personally preparing food items and executing requests based on required specifications.\
- Checks the quality of raw and cooked food products to ensure that standards are met.\
- Must ensure sanitation and food standards are achieved.\
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.\
- Follows proper handling and right temperature of all food products.\
- Works to continually improve guest and employee satisfaction.\
- CANDIDATE PROFILE\
Education and Experience
\High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
\OR
\2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
\CORE WORK ACTIVITIES
\Leading Pastry Culinary Team
\Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
\Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence.
\Encourages and builds mutual trust, respect, and cooperation among team members.
\Serves as a role model to demonstrate appropriate behaviors.
\Ensures and maintains the productivity level of employees.
\Ensures employees understand expectations and parameters.
\Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
\Strives to continually improve guest and employee satisfaction.
\Food Preparation and Presentation
\Leads the pastry culinary team in the preparation and presentation of high-quality pastries and desserts.
\Develops and implements new pastry recipes and menu items to enhance our guest experience.
\Checks the quality of raw and cooked food products to ensure that standards are met.
\Must ensure sanitation and food standards are achieved.
\Food Safety and Sanitation
\Ensures compliance with all applicable laws and regulations regarding food safety and sanitation.
\Maintains high standards of food quality, safety, and sanitation.
\Food Preparation and Handling
\Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
\Follows proper handling and right temperature of all food products.
\Guest Services
\Provides services that are above and beyond for customer satisfaction and retention.
\Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis.
\Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
\Employee Satisfaction
\Ensures employees understand expectations and parameters.
\Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
\Strives to continually improve guest and employee satisfaction.
\Training and Development
\Participates in training staff on menu items including ingredients, preparation methods, and unique tastes.
\Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
\Ensures property policies are administered fairly and consistently.
\Additional Responsibilities
\- \
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.\
- Analyzes information and evaluates results to choose the best solution and solve problems.\
- Brings issues to the attention of the department manager and Human Resources as necessary.\
- Attends and participates in all pertinent meetings.\
- Engages in ongoing self-development and strives to stay current with industry trends.\">],
