This concept's mission is to grow our community, business, and family through a passion for great food, exceptional experiences, and genuine hospitality. They expect chefs to personify our core values of genuine hospitality, to facilitate promotion from within through training and development, to foster an environment of teamwork and unity, and is a representation of absolute integrity.
The Executive Pastry Chef for this concept responsible for upholding the standards, mission, and core values of the brands. The Executive Pastry Chef is responsible for overseeing the daily operations of the pastry kitchen, assisting the Executive Chef in managing and supporting the sous chef team, and setting the employees up for success. Responsibilities include dessert menu development,
including hands-on preparation of sweet items, pastries, cakes, ice creams, sorbets, breads, and plated desserts ensuring quality and consistency. Additional responsibilities include following budgets and forecasts, scheduling, and managing ordering and inventories.
Job Responsibilities & Essential Functions:
â— Must support and nurture their relationship with the back of house management team
â— Must be willing to give and accept constructive suggestions, and to take a role in
management of the entire restaurant
â— Continually develop dessert menu items to reflect positive knowledgeable food image using a creative process to develop and test new recipes and baking techniques
â— Maintain seasonal specials based on product availability and cost
â— Change menus (brunch, lunch, dinner, dessert, and parties) a minimum of twice a year to reflect seasonal changes, i.e. fall and spring
â— Be responsible for pastry food cost, and reflect that responsibility thru proper costing techniques
â— Provide flexibility with regards to guests’ special request
â— Work with purchasing for the proper utilization of products to avoid waste
â— Work with the kitchen managers to reach the cleaning standards for the operation
â— Ensure that their staff is following the proper procedures in attaining these goals and that
they are held accountable. This includes before, during, and after service.
â— Maintain a high level of personal cleanliness on the job for themselves and their staff, including:
â— Personal hygiene – clean hands and fingernails, any open cuts covered, covered and
clean hair, proper grooming habits
â— Uniforms – wears clean, well fitting uniforms. Maintains professional image.
â— Clean working areas – both his/her immediate station as well as any other areas,
walk-ins, and storage areas
â— Respect for equipment – by taking responsibility when using the equipment, maintaining the equipment as well as parts
â— Observe and enforce proper sanitation procedures at all times
â— Take the necessary steps to educate cooks and kitchen managers to proper sanitation procedures
â— Supervise the pastry staff which requires developed managerial skills and people skills, as well as training, coaching, and teaching
â— Develop effective communication techniques to maintain working relationships with each member of the kitchen staff
â— Effectively communicate with the Executive Chef, sous chefs and management staff
creating a team spirit of leadership
â— Be aware and hold staff accountable for company policies, procedures, and standards
â— Participate in the selection of cooks thru recruiting, interviewing, reference checks and the hiring procedure
â— Develop an effective written training program for each station. Appoint trainers and
communicate with them weekly
â— Develop a positive, supportive working relationship with front of house managers.
â— Respect meeting times
â— Communicate daily with General Manager
â— Hold cooks accountable for maintaining equipment i.e. parts, usage
â— Communicate with operations manager or maintenance to properly fix equipment as needed
â— Communicate with General Manager, when new or replacement equipment is needed
Budget, Management & Profit
â— Participate with General Manager and managers to agree on proper goals for food cost, labor cost, and misc. expenses relating to the pastry kitchen
â— Work with accounting department, Executive Chef, sous chefs and culinary management
staff to build menus around availability, quality, and cost of products
â— Communicate daily with culinary staff as to any items needed to be utilized
â— Cost all specials with purchaser prior to putting on menu
â— Work with the Executive Chef and sous chefs and culinary management staff to take a
systematic approach to maintain cleanliness and organization, i.e. rotating cleanups,
product rotation, etc.
â— Work with the Executive Chef and sous chefs, culinary management staff and front of house managers to record any and all waste, i.e. server errors, product spoilage,
customer errors, etc.
â— Work with all managers to maintain security
â— Work with Restaurant 365 to develop a realistic monthly labor budget. Schedule within these parameters.
â— Work with Restaurant 365 to monitor labor daily and weekly
â— Manage all overtime hours and dollars.
â— Adjust payroll schedules to reflect business fluctuations
â— Focus: maintains an awareness of the effect of all actions upon the dining experience of the guest, and makes any decisions based on their impact on the guest
â— Culinary degree is preferred. A combination of practical experience and/or education is an acceptable alternative.
â— Minimum of 5 years experience at the Pastry Chef level or above in a fine dining
establishment. Restaurant/kitchen management experience preferred.
â— Working shifts as required
â— Ability to read and write in English
â— Strong communication skills
â— Strong organizational, multi-tasking, time management skills
â— Attention to detail and accuracy
â— ServSafe certification required.
â— Knowledge of computers. Knowledge of industry specific programs such as Toast, Open Table, etc.
â— Familiarity with internet programs such as Google Email, Drive, Calendar, and Sites
â— Proficient in the following dimensions of restaurant functions: food planning and
preparation, purchasing, sanitation, security, company policies and procedures,
personnel management, recordkeeping, and preparation of reports.
â— Must possess a valid driver’s license.
â— Must be eligible to work in the United States.
â— Basic math and computer/tablet skills.
â— Ability to stay professional in a stressful work environment.
â— Ability to work in a team environment and maintain a professional manner.
â— Superb multitasking skills and an eye for detail.
â— Available to work different hours including weekends, days, nights, and holidays.
â— Positive, engaging personality and professional appearance.
â— Ability to uphold company standards relating to appearance and dress.
â— Exceptional interpersonal and communication skills as well as strong task and time
â— Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for
extended periods of time, up to eight hours per day. Able to reach above head and
shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to
perform sweeping motion, front-to-back and side-to-side. Able to work in confined
spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs
â— Manual dexterity
â— Knowledge of principles and processes for providing customer services. This includes
meeting quality standards and company standard policies and procedures.
â— Able to listen and follow instructions, work unsupervised, and adapt to changing
â— Displays integrity and honesty and maintains a positive attitude towards managers,
co-workers, guests and visitors.
â— Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment
â— Comply with all company policies