Pastry Chef

Education and Experience

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

Leading Pastry Culinary Team

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

Provides services that are above and beyond for customer satisfaction and retention.

Achieves and exceeds goals including performance goals, budget goals, team goals, etc

Develops specific goals and plans to prioritize, organize, and accomplish your work.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

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