Pastry Chef

Overview

This individual will work under the direction of the Resort Executive Chef and help create sensational pastry experience for our guests as well as ensure we maintain an efficient operation. The Pastry Chef will supervise, train, develop and coach the Pastry Team to success and assist in the implementation of new initiatives. The Pastry Chef will also help manage the financials of the department.

Responsibilities

• Provide direction, supervise and manage the Pastry Team, ensuring that the Resort’s key business objectives and guest needs are implemented effectively by the hourly Pastry Associates
• Monitor performance of the team. Provide feedback and coaching as needed.
• Ensure each Associate will be able to follow established recipe and plating guides to exact specification.
• Train and develop Pastry team members regularly to ensure they are equipped to improve their production techniques, efficiency, food safety and creativity.
• Draft performance evaluations and set goals and standards for the team
• Draft and deliver formal counseling (discipline) in consultation with Associate Services.
• Control food and labor cost.
• Responsible for keeping equipment and work areas organized, clean and sanitary.
• Assist in purchasing, quality control and discipline in all areas of kitchen operation.
• Oversee the production of all presentations and displays of Pastries, breads, ice creams, sorbets, creams, simple syrups, jams, and center pieces for restaurant operations.
• Plan, prep, set up and provide quality service in all areas of banquet production to include all food produced from Pastry kitchen.
• Ensure all functions are walked prior to start of function, ensure the set up for function is correct and on time.
• Help Executive Chef, Executive Sous Chef and Executive Banquet Chef implement hot plate ups, or other functions as needed.
• Daily follow-up on all product freshness, rotation and organization.
• Responsible for all scheduling, purchasing, quality control and discipline in all areas of kitchen operation.
• Communicate all safety and sanitation policies through daily dialogue with all hourly staff.
• Purchases appropriate supplies and manage inventories according to budget.
• Assist Developing dessert menus for restaurant revisions.
• Develop pastry displays for holiday buffets.
• Challenge existing pastry products to improve on cost, quality, and consistency.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
• Provide guidance and leadership to staff.
• Evaluate production changes and/or bread changes that need to be made due to Pop Ups / Revisions / Change Log. Make necessary changes to production list and contact bread vendors with revisions.
• Take daily inventory of items and order what is needed from Food Storeroom

Qualifications

• Pastry degree preferred and a minimum of 5 years in a high-volume Restaurant, Resort or Banquets/Catering.
• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
• Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• The ability to add, subtract, multiply, or divide quickly and correctly. Knowledge in food cost, budgeting and labor.
• The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
• Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel. The employee frequently is required to walk, reach with hands and arms, and talk or hear. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.