District Pastry Chef

Position

District Pastry Chef

Culinary

East Coast Regional Chef and Supports:
Chef Buffalo Bills

The District Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The District Pastry Chef is accountable for the quality and consistency of all pastry products produced and served, including the efficiencies, consistency, associate training and accountability of costs associated with the pastry departments within their applicable Region. The District Pastry Chef works on the creation, development and implementation of new desserts and creative menu developments of all Stadiums, restaurants within their purview and other venue locations.

This role reports directly to the East Coast Regional Chef and supports Executive Chef, Buffalo Bills.

• Demonstrates hands on approach to all bakery products produced in the Pastry Department ensuring quality, presentation and consistency standards meet company standards.
• In charge of 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.
• With a “Hands on Approach” 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.
• Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations.
• Seeks to maintain knowledge of industry trends in the world of pastry and baking.
• Guides teams to ensure the teams Bake fresh pastries, desserts and breads for all outlets.
• Execute menus for the Concessions Department as established by the Regional and Executive Chefs
• Reviews menu items and make changes as necessary. Utilizes leftovers whenever possible.
• Coordinate with other departments regarding menu implementation.
• Provide recipes, training and experience to all staff.
• Helps to develop recipe cards for all menu items and assists in training their respective teams using the approved PCA’s.
• Continuous presence throughout concessions either on the concourse or in the stands for the entirety of the event.
• Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Program (HACCP).
• Ensure excellent customer relations are always maintained.
• Schedule labor force and assign responsibilities for efficient use of equipment and personnel.
• Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures.
• Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships
• Position requires extensive knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff and guests.
• Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations.
• Communicates variances from standards and expectations to the Pastry Chefs, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. Maintains awareness of all changes and conveys the correct information to the next shift.
• Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times.
• Ensures that their teams keep kitchen equipment clean and in working order, reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonable care.
• Assists the Pastry Chefs with annual budget process and makes recommendations with regards to the Pastry Departments within their respective areas.
• Helps to assist their teams with 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 training sessions as required.
• The District Pastry Chef must act as a Mentor, Manager, team leader and motivator for the all the Pastry Departments working closely with and maintaining good relation with all culinary team members and other departments.
• Support other stadiums, culinary operations including concessions, clubs, suites, etc. as needed.

• Degree in hotel/restaurant management preferred
• Have a minimum of 3 years of experience in a fine dining restaurant environment
• Have a minimum of 5 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…