Pastry Chef

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 food preparation areas.

Responsibilities

• 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.
• 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 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.
• Verifies Culinary Standards and Responsibilities are Met
• Develops, designs, or creates new ideas and items for pastry kitchen.
• Fulfills other duties as assigned by leadership.

Requirements

• A true desire to satisfy the need of others in a fast paced environment
• Refined verbal communication skills
• Physical stamina to stand for long periods
• 3 years previous culinary experience required, prefer able in a hotel
• Shifts very days per week including weekends and holidays
• High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area.

Qualifications

• High school diploma or GED
• 6 years experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• 4 years experience in culinary, food and beverage, or related professional area.