Description

ESSENTIAL FUNCTIONS:

• Supervise and participate in the preparation and execution of all baked goods.
• Proper communication between all staff, including our own and other departments.
• Keep an open communication with both subordinates and superiors.
• Responsible for maintaining adequate training programs for kitchen personnel.
• Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
• Inspect all equipment for proper maintenance and report deficiencies to Engineering.
• Ensure that an adequate supply of equipment is available. 
• Talking to guests for orders or other requests.
• Make profit improvement recommendations to the Executive Chef
• Consulting with brides/grooms with wedding cake orders
• Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. 
• Maintain a high level of sanitation and safety.
• Monitor all refrigeration and dry storage for proper handling and rotation.
• Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings.
• Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE:

• Able to work flexible hours and days.
• High school diploma or equivalent.
• Five years baking experience and graduate from a culinary school.
• Five years culinary experience in a multi unit hotel or conference center.
• 2 years of Advanced Cake Decorating
• Well versed skills in plated desserts, display pastries, breads, artisan goods, ect.
• Knowledge of food safety, sanitation, food products, and food service equipment
• Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, ect.
• Previous experience supervising a staff of 5 or more employees.
• Ability to communicate effectively.

MARGINAL FUNCTIONS:

• Respond to any reasonable task assigned.
• Being available for teaching baking classes when required.
• Attend meetings as needed, i.e. department head, pre-con, etc.
• Assist in other areas of the kitchens as needed.
• Remain alert, courteous and helpful to the guests at all times.
• Perform other related duties as requested by the Executive Chef.
• Being an intermediary when Executive/Executive Sous Chefs aren’t present.

ENVIRONMENT:

Inside pastry kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot ovens. Standing for long periods of time. Open kitchen, must be presentable towards guests. Lifting 50 lbs. daily.

BASIC FUNCTION:

The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs.