Executive Pastry Chef

Accountable for overall success of the daily pastry operations

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas

Works to continually improve guest and employee satisfaction while maintaining the operating budget

Supervises all pastry areas to ensure a consistent, high quality product is produced

Responsible for guiding and developing staff including direct reports

Must ensure sanitation and food standards are achieved

Areas of responsibility comprise overseeing all pastry food preparation areas

CANDIDATE PROFILE

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

Supervises and coordinates activities of cooks and workers engaged in pastry preparation

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

Encourages and builds mutual trust, respect, and cooperation among team members

Serves as a role model to demonstrate appropriate behaviors

Ensures and maintains the productivity level of employees

Supervises pastry preparation shift operations

Communicates performance expectations in accordance with job descriptions for each position

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team

Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results

Leads shifts while personally preparing food items and executing requests based on required specifications

Represents the property in media events as needed

Facilitates pastry classes for customers and the community

Ensuring Culinary Standards and Responsibilities are Met

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

Follows proper handling and right temperature of all food products

Maintains food preparation handling and correct storage standards

Recognizes superior quality products, presentations and flavor

Ensures employees maintain required food handling and sanitation certifications

Ensures compliance with all applicable laws and regulations regulations

Assists the Executive Chef with menu development associated with pastry

Operates and maintains all department equipment and reports malfunctions

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Assists in determining how food should be presented and creates decorative food displays

Ensuring Exceptional Customer Service

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

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis

Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed

Sets a positive example for guest relations

Empowers employees to provide excellent customer service

Responds to and handles guest problems and complaints

Interacts with guests to obtain feedback on product quality and service levels

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement

Maintaining Culinary Goals

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

Supports procedures for food and beverage portion and waste controls

Purchases appropriate supplies and manage inventories according to budget

Trains employees in safety procedures

Managing and Conducting Human Resource Activities

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

Participates in training staff on menu items including ingredients, preparation methods and unique tastes

Ensures property policies are administered fairly and consistently

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

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met

Uses all available on the job training tools for employees

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns

Additional Responsibilities

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

Analyzes information and evaluating results to choose the best solution and solve problems

Attends and participates in all pertinent meetings