Executive Pastry Chef

Additional relocation assistance available.

About the Role

Manages 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 promote a consistent, high-quality product. Monitors sanitation and food standards. Identifies the developmental needs of others and coaches, mentoring, or otherwise helping others to improve their knowledge or skills. Manages all pastry food preparation areas.

Responsibilities

• Supervises and manages employees; understands employee positions well enough to perform duties in their absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries.
• 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.
• Promotes and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Creates and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Verifies that regular on-going communication occurs with employees to create awareness of business objectives, 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.
• Develops, designs, or creates new ideas and items for the pastry kitchen.
• Follows proper handling and temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations, and flavor.
• Verifies employees maintain required food handling and sanitation certifications.
• Promotes compliance with all applicable laws and 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.
• Maintains and demonstrates knowledge of food and beverage trends within the hospitality industry.
• Executes cooking shows and educational programs for guest audiences.
• Monitors and provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching.
• 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.
• 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 manages inventories according to budget.
• Trains employees in safety procedures.
• Creates cost cards, recipe cards, photographs, and catalogues for utilization during taste presentations.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods, and unique tastes.
• Verifies property policies are administered fairly and consistently.
• Verifies disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Reviews staffing levels to ensure 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.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Requirements

• High school diploma or GED; 6 years of 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; 4 years of experience in culinary, food and beverage, or related professional area.

Pay

$112,000-$147,000 annually. Bonus eligible.

Schedule

Full time. Located on-site at 1000 H St, Chula Vista, California, 91910.