Pastry Chef

Position Summary

The Pastry Chef will assist the Executive Chef and Executive Sous-Chef and Chefs in overseeing the training in health and safety of all pastry production staff, oversees the maintenance of the production facility, monitors pars and portion control for prep staff, provides overall kitchen supervision and production when the EC / ESC is not present, and provides direct support in all pastry production departments as necessary. 

Salary Range: $75,000 – $90,000 annually

Essential Duties and Responsibilities

• Act as a leader and as a professional.
• Communicate with all employees, guests, supervisors, and vendors in a respectful, timely, and professional manner.
• Manage employee relations by ensuring staff communicates with each other in an appropriate and respectful manner at all times.
• Maximize the day-to-day and long term productivity of the food production/service operations.
• Encourage employee recruitment and retention by determining employee needs and overseeing and implementing benefits, work schedules, and levels of responsibility consistent with overall Company guidelines and goals.
• Ensure that all food production employees are properly trained to work in a safe and sanitary manner.
• Supervise and support all employees in food operations in meeting service and production standards and all areas of the pastry / kitchen.
• Ensure that food, prepared items, supplies, and equipment meet established specifications and quality standards.
• Support EC / ESC in hiring, counselling and discipline
• Monitor plate / buffet presentations to ensure quality, consistency and portion standards are met.
• Evaluate menu items and recipes, food cost, and production efficiency.
• Develop menu additions and specials in all menu categories on a regular and on-going basis.
• Evaluate and recommend equipment replacement and upgrades based on need, suitability, and budget.
• Manage safety and emergency training for all cooks and stewards.
• Pursue continuing food and beverage operations education for own position and subordinate positions in areas that allow for growth and increased productivity.
• Assist EC/ ESC in ensuring that all pastry production employees are properly trained to work in a safe and sanitary manner.
• Provide back-up support/coverage to all positions within food production department as needed.
• Ensure that all equipment is in serviceable condition and is being operated in a safe manner.
• Assist with line staff scheduling as necessary.
• Support EC / ESC manage labor.
• Inspect sanitation in all food production areas.  Direct cleaning and repairs as necessary
• Support EC / ESC creating schedule.
• Assist as necessary in monthly physical inventory process with Kitchen Manager.
• Attend monthly health and safety meeting with other departments when asked.
• Other duties as assigned.

Knowledge and Skills

• Excellent communication skills (including listening, writing, speaking) required.
• Ability to read, write, speak, and understand English with effective skills to speak and understand conversational Spanish.
• Training/development skills required.
• This requires the physical ability to bend, twist, lift up to 50 pounds regularly, finger small items, see and hear.
• Ability to actively participate in team development and team-oriented processes and motivate others to do the same required.
• Ability to use computer hardware/software required, including email, word processing, and spreadsheet programs.

Education and Work Experience

• Bachelor’s Degree in related field is ideal.
• 5 – 7 years of prior Food + Beverage experience in a management role.
• Hotel experience preferred.

Certificates, Licenses and Registrations

Manager ServSafe Certificate

California Food Handlers Card

Supervisory Responsibilities

• Review or set pars for production of all prepared plates and buffets presentations as they come off line to ensure consistency, quality, freshness, and correct portion size.
• Monitor preparation of all products to maximize usage and quality in safe and sanitary manner.
• Review BEO / Order / Create PO according to part level / BEO
• Coordinate and/or conduct pre-shift meetings with food production staff to review menu changes, specials, and issues specific to that shift.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for duration of shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 50 pounds without assistance.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be detail oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, nights and holidays.

Language Skills

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Reasoning Ability and Computer Skills                                                    

Ability to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee will be working indoors throughout shift in well-lighted kitchen areas. Frequently works behind hot ranges. Makes frequent short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm and odorous from cooking foods. Kitchen floor is uneven and may be slippery from moisture and grease; therefore appropriate non-slip shoes must be worn. Business levels may require fast work pace and must be able to work under pressure.

Equal Opportunity Employer