Executive Pastry Chef jobs in Johnstown, PA

The primary responsibility of the Chef is to manage the kitchen, direct the food ordering/preparation function and offer all patrons a truly remarkable dining experience. The Chef ensures the highest levels of customer satisfaction through the timely preparation of quality food consistent with food cost, portion control objectives, menu preparation standards and sanitation standards in an attractive manner. The Chef serves as a positive team member with the Food and Beverage department and other hotel departments while leading the department as an exemplary professional.

Major Responsibilities

• Ensures excellent customer service, superb public relations, and makes all guests feel comfortable and welcome at all times.
• Manages and leads the Kitchen Department by setting an example through professionalism and a friendly attitude towards clients and co-workers.
• Monitors, develops and grows the Kitchen team through effective training sessions and on the job evaluations.
• Manages the Kitchen budget, making appropriate recommendations for realignment when necessary.
• Monitors overall workflow and makes adjustments as necessary.
• Has a growing and up-to-date knowledge/awareness of all developments, trends, and methods in the industry and shares all knowledge with the Kitchen team.
• Performs supervisory functions including scheduling of staff, performance appraisals, conducting staff meetings, interviewing, and other events to foster good communication and employee morale.
• Guarantees the highest quality product is provided to all guests in an attractive, creative, and timely manner.
• Ensures the kitchen, storage areas, and food supplies are maintained in adherence to the strictest sanitation and safety standards.
• Ensures guest satisfaction with food through timely service, prompt complaint resolution, and proactive measures.
• Aids in the development of and adheres to the budget plan and displays a commitment to bottom line objectives.
• Fulfills IHG training/certification requirements which require limited travel and possible overnight stays.
• Participates in on-going monthly trainings and is required to participate in trainings such as annual Alcohol/RAMP training, annual sanitation training and monthly safety trainings.
• Upholds confidentiality and privacy of all company, employee and vendor data, which if disclosed, may have significant internal or external effect.
• May need to work more than 40 hours per week dependent upon business need.
• Performs related tasks as assigned.

Education & Training Requirements:

• Bachelor’s Degree (Food Preparation, Management, Nutrition, Culinary or related field) preferred.
• Must hold current and valid ServSafe Certification.
• Must hold current and valid RAMP Certification.
• Must hold current and valid CPR and First Aid Certification.
• Must hold current and valid Pennsylvania Child Abuse Clearances.
• Must hold current and valid driver’s license free from major violations.
• Must successfully pass all relevant/required background screenings which may include, but not limited to, credit, criminal, driving, and drug screening.

Experience:

• 8-10 years progressive experience in high volume food production or catering required.

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 8 years

Shift:

• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Fine dining restaurant

Experience:

• Chefs: 4 years (Required)

License/Certification:

• ServSafe (Required)

Work Location: In person