JOB SUMMARY
The Pastry Chef is responsible for managing and directing the daily routines of the CVI Bakery and supervising the flow of activity in the kitchen to and from service areas and locations. The Pastry Chef oversees all Bakery Staff to ensure satisfactory competition of their assigned duties, with an emphasis on cost controls, quality and ultimate guest satisfaction. Key roles to include: Leader, Trainer, Administrator, Communicator, Artist, Creator and Team Player.
All employees are expected to conduct themselves in a manner which demonstrates friendliness, initiative, professionalism, personal awareness and integrity while exercising confidentiality in the appropriate areas of their performance.
RESPONSIBILITIES
- Promote positive employee and guest relations by projecting a positive, courteous, helpful attitude
- Supervises the preparation of high quality and consistent items per recipes, specifications, timing, and Standard Operating Procedures with an emphasis on portion control
- Works in conjunction with Director of F&B on all recipes, special events and related projects
- Responsible and accountable for food and labor costs within the department; identifies and defines business, production and staffing needs
- Defines, suggests and implements solutions which may result in beneficial changes in the bakery operations
- Keeps leadership promptly and fully informed of all problems, issues, opportunities and unusual matters of significance coming to his/her attention so prompt corrective actions can be taken when appropriate
- Maintains a “hands on” philosophy and jumps in with whenever and wherever necessary
- Maintains all recipe files, specification books, production schedules and cost sheets necessary for bakery
- Maintains the highest degree of cleanliness, sanitation and organization throughout the facility that meets or exceeds all health department requirements
- Inspects the maintenance of kitchen equipment and kitchen facility and reports any damage or maintenance required to Engineering while maintaining a positive working relationship at all times with the Engineering Team
- Works closely with the Purchasing Department to maintain proper par levels, inventory control and quality of purchased goods
- Monitors proper receiving, storing and issuing procedures to ensure proper control and food handling practices are being followed
- Ensures food costs do not exceed projections; makes recommendations regarding adjustments in food cost to meet projections
- Provides training, instruction and motivational encouragement for new team members and continuing training for all staff, with regards to new recipes, new menu items, preparation, presentation and dining room service
- Counsels, guides, trains and instructs assigned employees in the proper performance of their duties; issues disciplinary action as needed including discharge for cause
- Recognizes outstanding culinary employees, both team and individual, when it is deserved
- Leads by example, continually emphasizing day-to-day open communication skills and commitment to excellent food products and presentations
- Responsible for organizing the work schedule for ensure proper coverage, maintaining and verifying time records of each supervisor
- Conducts pre or post shift meetings in order to maximize supervision team morale and productivity, and to foster a sense of community and open communication
- Prepares supervisor reviews, evaluations and other documentation, maintaining consistency, fairness and respect within the framework of established guidelines
- Ensures that all staff maintains the highest levels of professionalism, including proper dress code (full clean uniforms, nametags, hats, scarves, aprons, etc.)
- Responsible for monitoring proper orientation of new employees, on-the-job training, and informing them of all appropriate safety and sanitation requirements
- Evaluates and solves problems encountered such as substituting items on menus, reusing cooked foods, and reducing excess waste, pilferage and spoilage
- Works with HR in filling all job vacancies, personally interviewing all applicants for supervisory or key positions
- Perform other duties as assigned
QUALIFICATIONS
- 10+ years of baking
experience required
- Culinary background must have focus on high volume, quality production as well as teambuilding, interpersonal skills and managerial skills
- High school graduate or G.E.D., culinary apprenticeship or culinary school graduate
- Posses ability to teach, train and motivate a diverse workforce
- Working knowledge of computers, including Microsoft Outlook, Word and Excel
- Ability to create, analyze and present written and financial reports
- Must demonstrate leadership skills with a focus on coaching for success
- Ability to communicate, both verbally and written, effectively in the English language (bilingual in Spanish helpful)
- Must have advanced knowledge of kitchen sanitation and safety standards
- Ability to tolerate industry standard chemicals used for cleaning and sanitizing as well as high temperatures
- Complete knowledge of weights, measures and recipe yield
- Ability to deal with a diverse work force and have flexibility to work in an ever-changing environment
- Ability to work independently and as a team
- Ability to respond calmly and make rational decisions when handling guest and employee conflicts
- Ability to maintain a positive, helpful, smiling attitude at all times
- Ability to multitask in fast-paced environments and display excellent time management skills
- Ability to lift up to 35lbs repeatedly and up to 75lbs occasionally
- Ability to stand, bend, reach, twist and exert well-paced mobility
- Available to work required schedule that may include nights, weekends, holidays and overtime as needed
CERTIFICATIONS
