Chef-Pastry

Role Overview

Education and Experience

• High school diploma or GED plus 4 years of kitchen, food and beverage, or related experience.
• Alternatively, a two-year accredited degree in culinary arts, hotel and restaurant management, or a related field plus 2 years of relevant experience.

Team Leadership

• Supervise employees and manage daily operations, including covering staff duties when needed.
• Build trust, respect, cooperation, and open communication among team members.
• Lead shifts, personally prepare food, and coordinate preparation cooks and kitchen staff.
• Gather employee feedback and address concerns affecting satisfaction or performance.

Culinary Standards

• Develop and create new applications, ideas, products, and artistic food presentations.
• Maintain food preparation, handling, purchasing, receiving, storage, and temperature standards.
• Oversee pastry production and ensure compliance with policies, procedures, and applicable laws.
• Inspect raw and cooked food quality and assist with dish presentation and decorative displays.

Guest Service

• Provide service that exceeds expectations and supports guest satisfaction and retention.
• Manage daily operations to maintain quality standards and meet guest expectations.
• Coach employees and authorize them to provide excellent customer service.
• Promote guest satisfaction and continuous service improvement in department meetings.

Goals and Training

• Achieve performance, budget, and team goals through organized work planning.
• Train employees on safety procedures and loss-prevention practices.
• Purchase supplies within budget and manage inventory and waste-control procedures.
• Train employees on recipes, ingredients, preparation methods, and distinctive flavors.
• Review staffing levels and assist with interviewing and hiring qualified team members.

Additional Duties