Chef-Pastry

Position Overview

Education and Experience

• Either a high school diploma or GED with 4 years of kitchen, food and beverage, or related experience is required.
• Alternatively, a two-year degree in culinary arts, hotel management, restaurant management, or a related field with 2 years of related experience is accepted.

Pastry Team Leadership

• Supervise and manage employees and daily operations.
• Lead shifts, prepare food personally, and coordinate preparation cooks and other staff.
• Build trust, respect, cooperation, and open communication among team members.
• Maintain employee productivity and address feedback or concerns.

Culinary Standards

• Develop new products, ideas, systems, and artistic pastry contributions.
• Maintain food preparation, handling, purchasing, receiving, storage, and sanitation standards.
• Support portioning and waste-control procedures.
• Follow food handling and temperature requirements and applicable laws and regulations.
• Inspect food quality and support decorative food presentation.

Guest Service

• Provide service that exceeds expectations and supports guest satisfaction and retention.
• Guide employees in understanding guest needs and improving service quality.
• Model positive customer relationships and emphasize guest satisfaction and continuous improvement.

Goals and Operations

• Achieve performance, budget, and team goals through specific work plans.
• Train employees on safety procedures and monitor loss-prevention compliance.
• Purchase supplies and manage inventory within budget.

Training and Staffing

• Train employees on recipes, ingredients, preparation methods, and distinctive flavors.
• Review staffing levels to meet guest service, operational, and financial objectives.
• Support interviews, hiring, employee development, policy enforcement, and relevant meetings.

Additional Responsibilities

Brand Information