Executive Pastry Chef

Whisk Up a Dream: Seeking an Executive Pastry Chef to Lead Our Sweet Endeavors! Job Summary: The culinary position of Executive Pastry Chef comes with a great deal of responsibility.
Reporting directly to the Executive Chef, the successful Pastry chef will quickly amass an in-depth familiarity with the kitchen’s operations.
An Executive Pastry Chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff.
They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor Pastry Chef de Partie Cooks A, B and C.
Key Responsibilities: Safety and Security Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
Complete appropriate safety training and certifications to perform work tasks.
Follow property specific procedures for handling emergency situations (e.
g.
, evacuations, medical emergencies, natural disasters).
Policies and Procedures Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
Follow company and department policies and procedures.
Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
Protect the privacy and security of guests and coworkers.
Perform other reasonable job duties as requested by Supervisors.
Guest Relations Welcome and acknowledge each guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
Assists Management Coordinate tasks and work with other departments to ensure that the department runs efficiently.
Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
Working with Others Support all co-workers and treat them with dignity and respect.
Develop and maintain positive and productive working relationships with other employees and departments.
Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
Partner with and assist others to promote an environment of teamwork and achieve common goals.
Quality Assurance/Quality Improvement Comply with quality assurance expectations and standards.
Physical Tasks Be able to reach, bend, stoop and frequently lift 40 pounds containers of food preparation, materials and equipment.
May also require working in walk-in coolers & freezers.
Be able to work in a standing position for long periods of time with risks of burns and cuts.
Skills Supervision of food preparation techniques and practices.
Safely using kitchen tools and equipment and specialized safety testing and analysis tools.
Performing general math calculations, and inventory and records management tasks.
Reviewing production to identify potential food safety hazards and verifying compliance with state and federal regulations.
Assessing and prioritizing multiple tasks, projects and demands.
Communicating effectively verbally and in writing.
Have a good sense of taste and smell.
Be able to work under pressure.
Duties To assist the Sous Chef in efficiently managing the assigned Kitchen to the established concept statement, providing a courteous, professional, efficient, and flexible service at all times, following Sandpiper Bay Resort Standards of Performance.
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
To assign responsibilities to subordinates, implement multitasking principle and to check their performance periodically.
To assist in establishing a pool of qualified part-time employees in conjunction with the Human Resources Department.
To be a hands-on Manager and be always present in the operation.
To assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
To assist the Executive Sous Chef to ensure an effective payroll control through a flexible work force, maximize utilization of part time employees and close cooperation with other Food & Beverage outlets.
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan To identify training needs and plan training programs for the employees.
To ensure that the outlet employees are multi-skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Training Plan.
Assumes 100% responsibility for quality of products served from the kitchen and food cost proposed percentages.
Knows and complies consistently with our standards portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Requisition list for Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Implement and supervise portions food products prior to cooking according to standards, portion size and recipe specifications.
Supervise the maintenance, cleaning and sanitation of workstation area including tables, shelves, burners, convention oven, flap top range and refrigeration equipment.
Issue preparation list of items for breakfast breads, banquet and buffet pastries, and signature desserts for food outlets.
Implement proper platter presentation and garnish set up for all dishes.
Supervise and handles, stores, and rotates all products properly.
Complete required tasks within assigned time frames.
Tracks and reports any food waste.
Supervise and assists in food prep assignments during off-peak periods as needed.
Open and/or close the kitchen properly and follow the closing checklist for kitchen station.
Assists others in closing the kitchen.
Creative recycling of foods and help with any other projects as assigned by the kitchen manager.
If food is returned for any reason, correct the problem, and return to the Executive Sous Chef Attends all scheduled employee meetings and bring suggestions for improvement.
Performs other related duties as assigned by the Executive Sous Chef and Executive Chef.
Maintains absolute confidentiality of work-related issues, records and information.
Be a team player.
Education and Experience Education: High School Diploma/Equivalent Certificate Certification of Culinary Training or Apprenticeship Related work experience: A minimum of 6 years in hospitality management with at least 3 at an executive level.