Pastry Chef

POSITION SUMMARY:

The Corporate Pastry Chef is responsible for overseeing the daily operations of the pastry departments in the Dickie Brennan & Company family of restaurants. They are responsible for development and evolution of all desserts, pastries, breads and confections while utilizing seasonal items purchased from local farmers. Provide complete dessert specifications, on-going training to pastry chefs, and educate the service staff.

ESSENTIAL FUNCTIONS:

General Responsibilities Follow all policies and procedures as outlined in the Employee Handbook Implement all “S.O.P.” (Standard Operating Procedures) as they relate to the restaurant, employees and operation Promote and practice hospitality to insure a positive guest experience Insure guest satisfaction at all times Present yourself as friendly and mannerly at all times to guests and employees Practice teamwork Follow all safety procedures and handle any injuries per regulation at time of incident Handle materials and/or products with care. Communicate to management and deal with shortages in advance. Assist by maintaining par levels for desserts and pastries Maintain compliance of Cost of Goods and Labor Cost for pasrty departments to approved budget Coordinate with marketing and sales regarding preparation, presentation, creativity, etc. for special event planning, daily specials, menu changes, etc. Oversee all aspects of pastry operations Oversee daily cleanliness and set up of pastry kitchens Monitor par levels to ensure product availability to assist in the guest experience Work with Corporate Chef on the development of new menu items as well as the improvement and consistency of the core menu items Roving manger to cover illness and vacation Monitor prep list production to ensure the freshest quality goods and maximize productivity Menu Development Continually develop dessert items to reflect positive knowledge of dessert trends and utilizing local products Ensure quality control and consistency of all dessert production Maintain seasonal dessert specials based on product availability and cost Change and execute dessert menus a minimum of four times a year to reflect seasonal changes, i.e. fall and spring. Include daily dessert specials when appropriate Provide complete dessert descriptions and specifications for all items available to guests Be responsible for cost, and reflect that responsibility thru proper costing techniques utilizing Compeat Costing Program Provide flexibility with regard to guests’ special request Work with purchasing for the proper utilization of products to avoid waste Taste all products to assess quality Continue to build a positive, forward dessert image with both local and national media Train our purveyors and receivers to only except “Outstanding” Quality Products Develop breakfast pastries and breads for breakfast and brunch menu Responsible for working with the kitchen managers and pastry staff to reach the cleaning standards which are acceptable for the operation Ensure that staff is following the proper procedures in attaining these goals and that they are held accountable. This includes before, during, and after service. Maintain a high level of personal cleanliness on the job for themselves and staff, including: Personal Hygiene – clean hands and fingernails, any open cuts covered, covered and clean hair, proper grooming habits Uniforms – wears clean, well-fitting uniforms. Maintains professional image. Clean Working Areas – both immediate station as well as any other work areas, walk-ins, and storage areas Respect for Equipment – by taking responsibility when using the equipment, maintaining the equipment as well as parts Observe and enforce proper sanitation procedures at all times Take the necessary steps to educate cooks and kitchen managers to proper sanitation procedures

PEOPLE

Supervise the pastry staff which requires developed managerial skills and people skills, as well as, training, coaching, and teaching Mentor, develop and train pastry chef and staff in pastry department Develop effective communication techniques to maintain working relationships with each member of the kitchen staff Effectively communicate with pastry chefs creating a team spirit of leadership Be aware and hold staff accountable for company policies, procedures, and standards Participate in the selection of pastry staff thru recruiting, interviewing, reference checks and the hiring procedure Oversee and approve pastry schedule Ensure proper staffing for pastry department to achieve the highest level of efficiency Approve time off and vacation requests for pastry staff Develop a positive, supportive working relationship with front of house managers. Communicate daily. Participate in educating FOH staff to ensure their understanding of and appreciation for our pastry department offerings Conduct weekly staff meetings for pastry department staff Respect meeting times Follow company standard purchasing procedures Maintenance Holds cooks accountable for maintaining equipment i.e. parts, usage Communicate with operations manager or maintenance to properly fix equipment as needed Communicate with owners when new or replacement equipment is needed Budget Management and Profit Review daily cooks times Revise payroll for accuracy Participate with owners, managers to agree on proper goals for food cost, labor cost, and misc. expenses relating to the pastry department Be sure that the daily orders reflect only what is needed based on par business levels Cost all dessert specials with Corporate Chef prior to putting on a menu Work with Corporate Chef and front of house managers to record any and all waste, i.e. waiter errors, product spoilage, customer errors, etc. Work with all managers to maintain the restaurants safety and security including bag checks Work with budget manager to develop a realistic monthly labor budget. Schedule within these parameters. Maintain Cost of Goods Sold percentage as laid out in Operating Budget Work with GM to monitor labor daily and weekly Manage all overtime hours and dollars. Strive to eliminate all over time Adjust payroll schedules to reflect business fluctuations and Flex labor when possible Increase pastry unit sales and revenue

REQUIREMENTS:

Minimum of 5 years of experience in a progressive culinary role, preferably in a high-volume and/or fine dining restaurant ServSafe certification required (can be received in-house) Ability to read and write in English with excellent verbal, interpersonal and communication skills Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy Internet skills including a proficiency in Microsoft Office programs, especially Excel and Outlook Ability to learn industry specific accounting software (such as Compeat, Res Source, Micros, etc.) Ability to work in a team-oriented, fast-paced environment with a customer service orientation Strong managerial skills and able to successfully prioritize and manage multiple responsibilities Must be able to get along with co-workers and manage subordinates as a team Be flexible and eager to learn new things while thinking analytically and creatively Must maintain a strong professional presence and present a well-groomed appearance Ability to manage confidential business, customer and employee information with tact and discretion Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment Work is performed in a restaurant with varied temperatures. Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull. May occasionally lift, push, pull or move items weighing up to 50 pounds. Manual dexterity is essential. Must possess finger dexterity to use restaurant and office equipment adeptly Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule as necessary to manage and operate the restaurant effectively Maintain presence in the community through professional societies and/or board involvement Must adhere to the established appearance, hygiene, and dress code guidelines Ability to adhere to and comply with all rules and regulations of the company General Comments: This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. #J-18808-Ljbffr Dickie Brennan & Company