Chef-Pastry

Role summary

Education and experience

• High school diploma or GED and 4 years of culinary, food and beverage, or related professional experience; alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and 2 years of relevant experience.

Leading the pastry team

• Lead, influence, and encourage employees; supervise staff and day-to-day operations and maintain productivity.
• Build trust and cooperation, set expectations, maintain collaborative relationships, solicit feedback, and address employee concerns.
• Lead shifts while preparing food items and coordinate cooks and food preparation workers.

Culinary standards

• Develop or create new products and ideas and recognize quality, presentation, and flavor.
• Maintain preparation, handling, storage, purchasing, receiving, temperature, portion, and waste standards.
• Supervise pastry shifts and ensure compliance with food and beverage standards, procedures, laws, and regulations.
• Prepare and cook foods for regular service, special guests, or functions; check quality and create decorative displays.

Guest service and goals

• Provide service that supports guest satisfaction and retention and meet daily quality and service expectations.
• Communicate guest needs, coach employees, model positive guest relations, and pursue continuous service improvement.
• Achieve performance, budget, and team goals; organize work and prioritize tasks.
• Train employees in safety and loss prevention and manage supplies and inventory according to budget.

Training and additional duties

• Complete disciplinary procedures and documentation according to operating procedures and support peer review.
• Train staff on menu ingredients, preparation methods, and tastes; review staffing levels and apply property policies consistently.
• Assist with interviewing and hiring; communicate with colleagues and supervisors, evaluate information to solve problems, escalate issues as needed, and attend meetings.