Lead Pastry Cook - Raymond James Stadium

About the Role The Pastry Lead Cook reports directly to the Executive Chef and is responsible for the creation, development, and implementation of desserts and pastry products for stadium and restaurant outlets. This role requires strong leadership, attention to detail, and a commitment to quality and consistency across all pastry operations. Responsibilities Demonstrate a hands‑on approach to bakery production, ensuring quality, presentation, and consistency meet company standards. Develop and standardize recipes for all menu items, ensuring accuracy and updates as needed. Prepare food products to meet established specifications and standards, and ensure proper levels of bakery and pastry items are available based on forecasted needs. Assign tasks efficiently for labor use, meeting daily production requirements in a timely and organized manner. Maintain setup, cleanliness, and organization of the pastry department and bakery areas at all kitchen locations. Stay informed of industry trends in pastry and baking. Bake fresh pastries, desserts, and breads for all stadium outlets. Act as manager, team leader, and motivator, maintaining good relations with culinary team members and other departments. Recommend improvements to production/service methods, equipment performance, scheduling, quality control, and working conditions to increase efficiency and safety. Communicate variances from standards to the Executive Chef, sous chefs, lead cooks, cooks, buffet attendants, and utility staff; maintain awareness of changes across shifts. Ensure a sanitary, neat, clean, organized, safe, and comfortable environment for employees and guests at all times. Review menu items and make changes as necessary, utilizing leftovers whenever possible. Maintain kitchen equipment in working order, submit work orders for repairs, and ensure safe handling and care of equipment. Create recipe cards and train bakers using these cards. Assist the Executive Chef with the annual budget process and provide recommendations regarding the bakery department. Enforce health, safety, sanitary rules, regulations, and standards in accordance with the health department and risk management. Attend all required meetings and training sessions. Perform additional duties as assigned, including critical thinking, result orientation, problem solving, goal setting, human resources management, career counseling, and leadership development. Qualifications At least 18 years of age. Degree in hotel or restaurant management preferred. Minimum 5 years of experience in a fine dining restaurant environment. Minimum 2 years of experience in a high‑volume preparation environment. Flexibility to work extended hours including nights, weekends, and holidays. Ability to work effectively in a team environment. Preferred Qualifications Fully competent in all aspects of baking and pastry. Strong problem‑solving skills: ability to define problems, collect data, establish facts, and form conclusions. Ability to understand complex instructions and deliver results. Readiness to work the assigned schedule, including nights, weekends, holidays, and extended hours. Capacity to handle multiple tasks and thrive in a time‑constrained environment. Physical endurance for standing, walking, bending, reaching, and lifting up to 50 lbs. Safe work habits, adherence to all safety policies and procedures, and completion of required safety training. Physical Demands Ability to remain on feet for the entire shift. Ability to lift/move up to 50 lbs. Constant standing, walking, bending, reaching, and repetitive motions. EEO Statement Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, encouraging Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. #J-18808-Ljbffr Legends Hospitality, LLC