Chef-Pastry

Job Summary

Education and Experience

• High school diploma or GED plus four years of experience in culinary, food and beverage, or a related professional area.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus two years of related experience.

Pastry Culinary Team Leadership

• Supervise and manage employees and oversee all day-to-day operations.
• Lead shifts while personally preparing food items and executing requests to required specifications.
• Supervise and coordinate cooks and other workers engaged in food preparation.
• Build trust, cooperation, open communication, and productivity within the team.

Culinary Standards

• Maintain food preparation, handling, storage, purchasing, receiving, temperature, portion, and waste-control standards.
• Supervise pastry preparation shifts and ensure compliance with food and beverage policies, procedures, laws, and regulations.
• Prepare and cook food, check product quality, and create decorative food displays.

Guest Service

• Provide service that supports guest satisfaction and retention.
• Coach employees on guest needs, service performance, and customer-service expectations.
• Promote continuous improvement and serve as a positive example for guest relations.

Goals and Inventory

• Achieve performance, budget, team, and operational goals.
• Develop work plans and priorities to accomplish culinary objectives.
• Purchase appropriate supplies and manage inventories according to budget.
• Train employees in safety procedures and loss-prevention practices.

Training and Administration

• Train staff on menu items, ingredients, preparation methods, and unique tastes.
• Review staffing levels and assist with interviewing and hiring team members as needed.
• Complete disciplinary procedures and documentation according to operating procedures.
• Communicate with supervisors, coworkers, subordinates, department management, and Human Resources.

Employer