Position Summary :
Reporting to Executive Chef, the Pastry Chef develops and executes the full Bakery / Pastry program for the restaurant. The Chef recruits, supervises and develops people to produce the highest quality Bakery / Pastry items for our guests, and fosters a positive, stable working environment for the Bakery / Pastry staff.
This position is responsible to understand and controls costs for the Bakery / Pastry in order to deliver optimum food cost results for the restaurant.
Essential Duties and Responsibilities :
- Creates and completes menu development for Bakery / Pastry items with Executive Chef
- Responsible for All Bakery / Pastry recipes, costing, pictures, procedures and 100% adherence to recipes and presentations
- Prepares completed Bakery / Pastry menu item descriptions
- Daily purchasing and controls for Bakery / Pastry Department
- Responsible for all training of Bakery / Pastry Staff
- Tracking of daily department sales
- Provides that all Bakery / Pastry items are secured by ensuring proper baking / cooking times; plate presentations; correct recipe yields / shelf lives;
serving recommendations; and, quality specifications
- Ensure that stock is organized / labeled
- Completes Bakery / Pastry staff assignments
- Schedules Bakery / Pastry staff accordingly
- Assumes 100% responsibility for the quality of Bakery / Pastry products served
- Accountable for accurate Bakery / Pastry department inventories
- Promotes a positive relationship with FOH staff
- Upholds all safety and sanitation regulations
- Performs job functions while ensuring that all company policies, procedures and standards are adhered to
- May perform other duties as assigned
Qualifications :
To perform the Pastry Chef job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skills and / or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and / or Experience :
Graduate of a recognized culinary school and a minimum of two - five years related experience is preferred; or equivalent combination of education and experience.
Skills :
Must possess thorough knowledge of basic pastry and baking food preparation techniques, styles, sanitation and food handling procedures.
Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
Must possess acute attention to detail.
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