Pastry Chef

• Exhibits creative baking and decorating talents
• Leads the staff in preparing quality and consistent pastries
• Works to continually improve guest and employee satisfaction
• Leads development and training of team
• Ensures sanitation and food standards are achieved
• Supervises and manages employees
• Encourages and builds mutual trust, respect, and cooperation among team members
• Ensures and maintains the productivity level of employees
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Develops, designs, or creates new applications, ideas, relationships, systems, or products
• Maintains food preparation handling and correct storage standards
• Supports procedures for food & beverage portion and waste controls
• Prepares and cooks foods of all types
• Checks the quality of raw and cooked food products
• Assists in determining how food should be presented and creates decorative food displays
• Provides services that are above and beyond for customer satisfaction and retention
• Manages day-to-day operations
• Improves service by communicating and assisting individuals to understand guest needs
• Sets a positive example for guest relations
• Empowers employees to provide excellent customer service
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Develops specific goals and plans to prioritize, organize, and accomplish your work
• Trains employees in safety procedures
• Purchases appropriate supplies and manage inventories according to budget
• Ensures disciplinary procedures and documentation are completed
• Participates in training staff on menu items
• Reviews staffing levels
• Assists as needed in the interviewing and hiring of employee team members
• Provides information to supervisors, co-workers, and subordinates
• Analyzes information and evaluates results to choose the best solution and solve problems
• Brings issues to the attention of the department manager and Human Resources as necessary
• Attends and participates in all pertinent meetings

• High school diploma or GED
• 4 years experience in the culinary, food and beverage, or related professional area
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• 2 years experience in the culinary, food and beverage, or related professional area

Training, development, recognition, holistic well-being, luxury environment, community, camaraderie