Executive Pastry Chef

Job Summary

Supervises and leads employees. Understands employee positions well enough to perform duties in team members' 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. Ensures and maintains productivity level. Supervises pastry preparation shift operations. Communicates performance expectations in accordance with job descriptions for each position.

Establishes and maintains open, collaborative relationships with team and ensures employees do the same within the team. Establishes strong relationships with all outlets and departments. Ensures that regular on-going communication occurs with team 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. Oversees multiple outlets for two properties. Manages scheduling of production in multiple kitchens. Works closely with chefs, of multiple restaurants, on seasonal menu development. Has knowledge in large production, bread production, gelato production, wedding cakes, menu development, and offsite catering.

Organizes requisitions from multiple outlets for pastry production. Continuously educates self with new and innovated pastry trends. Understands labor cost and food cost. Represents the property in media events as needed. Develops, designs, or creates new ideas and items for pastry kitchen.

Follows proper handling and right temperature of all food products. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Ensures employees maintain required food handling and sanitation certifications. Ensures compliance with all applicable laws and regulations.

Assists the Director of Culinary Operations 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.

Monitors and provides service behaviors that are above and beyond for customer satisfaction. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis, for multiple outlets. Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.

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. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Ensures property policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).

Reviews staffing levels to ensure that 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 evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Works closely with senior management to ensure company's philosophy and goals are met.

• Strong pastry and baking skills.
• Creative flair and attention to detail.
• Leadership and team management skills.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced…