Executive Pastry Chef - Casino oversees the operations of the Pastry function of the kitchen. Develops and prepares dessert menus and recipes for baked goods. Being an Executive Pastry Chef - Casino may require a bachelor's degree or its equivalent. Typically reports to top management. The Executive Pastry Chef - Casino manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Extensive knowledge of department processes. To be an Executive Pastry Chef - Casino typically requires 5 years experience in the related area as an individual contributor. 1 to 3 years supervisory experience may be required. (Copyright 2024 Salary.com)
JOB TITLE: Pastry Chef
REPORTS TO: Executive Chef
SALARY CLASSIFICATION: Hourly
General Description:
Responsible for performing duties as detailed in the job flow or as directed by the manager to include. This position is the technical expert responsible for the production of bakery items and fine pastry products for the dining service dept. Performs duties in compliance with Elim Park policies and procedures in a professional manner. Responsible for the cleaning and overall sanitation of the bakeshop and equipment and storage of products.
Essential Job Functions:
1. Prepare and directs the production of all pastries and baked good for the facility.
2. Creates dessert and baked goods menus for all venues to promote sales, maintain food cost and customer satisfaction.
3. Maintains product and paper goods inventory for bakeshop within operating budget
4. Designs and directs the artful display and plating for all bakery products in facility
5. Conducts department production meetings and in-services.
6. Assures all bakery staff adhere to standards of dress and use all safety PPE
7. Performs any other duties and responsibilities that may become necessary or as directed by Supervisor.
Key Characteristics:
1. Demonstrates neatness, accuracy and dependability.
2. Contributes, develops and carries out new ideas.
3. Demonstrates an ability to work with others.
4. Ability to work independently.
5. Ability to work in cost and time efficient manner.
6. Teaches skills and knowledge to new staff.
7. Wears appropriate clothing/uniform. Appearance is neat and well kept.
8. Relates well with residents; is friendly and pleasant.
9. Demonstrates good safety habits—uses equipment appropriately.
10. Attendance/punctuality—comes to work when scheduled and on time.
11. Attends required in-services.
Work Area and Working Conditions:
Entry Level Qualifications:
1. Pastry arts degree preferred
2. Previous experience in lead culinary role.
3. Excellent communication skills
4. Ability to read, follow, understand and develop recipes.
5. Ability to prepare menu items as directed.
6. Knowledge of essentials of food cost control
7. Knowledge of food presentation techniques.
8. Knowledge of ordering supplies and food products.
Physical Requirements:
Equipment to be used:
Key Accountabilities (with or without reasonable accommodation):
1. Prepares and directs the production of high quality “from-scratch” bakery items.
2. Maintains food cost while at the same time maintaining par levels of bakery items, supplies and ingredients.
3. Ensures resident satisfaction through dessert variety and targeting resident’s needs.
4. Ensures all items on the menu are prepared, served and marketed in a truly artful craft bakery manner.
5. Maintains the sanitation and safe food handling standards in bake shop.
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