Demi Pastry Chef - Cedric's - Full Time

Job Description

Full Time: a position working 35+ hours per week. The starting pay range for this position begins at $21/hour; additional compensation can be considered for candidates with higher amounts of experience above the minimum requirements.

The FNB Pastry Demi Chef reports to the Pastry Sous Chef or the Executive Chef. This position will assist with production, supervision, quality control and profitability of the baking and pastry kitchens and staff at their assigned location. This position requires good leadership skills and will supervise staff members in the absence of the Executive Chef or Sous Chef as well as have a good working knowledge of all areas of the kitchen. The Pastry Demi Chef is responsible for assisting, as needed, with management of day to day operations of the culinary department. This position will also work with baking and pastry apprentices and externs. This position will provide general assistance and support for leadership, the department, and company. Some areas of specialty products within pastry may be assigned.

Essential Job Duties:

1. Assist with the management and proper operation of the kitchen.
2. Assist in performance management, development, hiring and training of staff.
3. Schedule staff in accordance with staffing guides, budget, and forecasts.
4. Maintain a clean and well organized work area.
5. Participates in ensuring all equipment is properly cleaned, maintained and in working order.
6. Requisition necessary products and supplies.
7. Perform inventory of perishable goods, non-perishable dry goods and capital goods.
8. Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage; ensure reusable items are returned to stock.
9. Maintains a clean working environment, where sanitation, health and safety standards are never compromised and in compliance.
10. Assist Pastry Chef with providing creative and innovative desserts and pastries through all outlets.
11. Will assist with decorating wedding & specialty cakes.


Qualifications:

1. High school diploma. Additional training, and/or industry certifications are strongly preferred. Two/four-year culinary degree preferred.
2. At least three (3) years of related baking/pastry experience in a full-service restaurant, preferably in a fine dining/upscale setting. Equivalent combination of education/experience may be considered. Ideal candidate will have had similar experience in hotel/resort setting.
3. Demonstrated commitment to delivering world class internal/external guest service; proven leadership skills and ability to build, develop, and motivate teams.
4. Proficiency with Microsoft Word, Outlook, and Excel; ability to quickly learn Biltmore systems and protocols.
5. Basic math skills and the ability to develop, read, and execute recipes; must be able to follow prep/order sheets, fabrication and cooking methods.
6. Solid planning/organizational skills; can multi-task and prioritize work, adapt, and has keen attention to detail with focus on service and quality.
7. Excellent interpersonal and written/verbal communication skills; ability to convey information clearly, concisely, and effectively.
8. Professional; represents the company in a manner consistent with standards.
9. Must have experience decorating wedding and specialty cakes.


Physical Requirements:

1. Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day.
2. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
3. The employee may work in an office, restaurant or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity).