Executive Pastry Chef

Education and Experience

High school diploma or GED; 4 years experience in 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 culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES

Leading the Discipline Teams

Supervises and manages employees; understands employee positions well enough to perform duties in employees absence.

Develops, designs, or creates new ideas and items for pastry kitchen.

Monitors and provides service behaviors that are above and beyond for customer satisfaction.

Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc

Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.