Lead Pastry Cook - Raymond James Stadium

Responsibilities

• Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standards meet company standards.
• Aids in the development of standardized recipes for all menu items.
• Ensures that recipes are accurate and updated as needed.
• Ensures that all food products prepared meet the established specifications and standards.
• Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
• Assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
• Maintains knowledge of industry trends in the world of pastry and baking.
• Bakes fresh pastries, desserts and breads for all STADIUM outlets.
• Manages the Pastry Department, working closely with and maintaining good relations with all culinary team members and other departments.
• Communicates variances from standards and expectations to the Executive Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff.
• Maintains a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests.
• Reviews menu items and makes changes as necessary.
• Utilizes leftovers whenever possible.
• Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repairs.
• Ensures that all equipment is handled safely and with reasonable care.
• Creates recipe cards for all menu items and trains Bakers using recipe cards.
• Assists the Executive Chef with annual budget process and makes recommendations with regards to the Bakery Department.
• Facilitates all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly.
• Attends all meetings and /or trainings sessions as required.
• Other duties as assigned.

Qualifications

• Must be at least 18 years of age.
• Degree in hotel/restaurant management preferred.
• Have a minimum of 5 years of experience in a fine dining restaurant environment.
• Have a minimum of 2 years of experience in a high-volume preparation environment.
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
• Must be able to work in a team environment.
• Preferred Qualifications: Fully competent in all aspects of baking and pastry; Ability to define a problem, collects data, establish facts and forms conclusions; Ability to understand complex instructions and material; Ability to mentally process abstract ideas while delivering results; Ability to be present at work for assigned schedule including, nights, weekends, holidays and extended hours when required; Ability to handle multiple tasks and works well in environment with time constraints.
• Ability to remain on feet for entire length of shift.
• Ability to lift/move/maneuver up to 50 lbs.
• Constant standing, walking, bending, reaching and repetitive motions.
• Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.