Executive Pastry Chef

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing
tasks while leading the staff in preparing quality and consistent pastries
for all areas. Works to continually improve guest and employee satisfaction
while maintaining the operating budget. Leads development and training of team
to improve results while maintaining standards. Must ensure sanitation and food
standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school
diploma or GED; 4 years experience in the culinary, food and beverage,
or related professional area.

OR

• 2-year degree from
an accredited university in Culinary Arts, Hotel and Restaurant Management,
or related major; 2 years experience in the culinary, food and beverage,
or related professional area.

CORE WORK
ACTIVITIES

Leading Pastry Culinary
Team

• Utilizes interpersonal and communication skills to lead,
influence, and encourage others; advocates sound financial/business decision
making; demonstrates honesty/integrity; leads by example.

• Supervises
and manages employees. Manages all day-to-day operations.

Understands employee positions well enough to perform duties in employees'
absence.

• Encourages and builds mutual trust, respect, and cooperation
among team members.

• Serves as a role model to demonstrate appropriate
behaviors.

• Ensures and maintains the productivity level
of employees.

• Ensures employees understand expectations
and parameters.

• Establishes and maintains open, collaborative
relationships with employees and ensures employees do the same within
the team.

• Solicits employee feedback, utilizes an "open door" policy
and reviews employee satisfaction results to identify and address employee
problems or concerns.

• Leads shifts while personally preparing food
items and executing requests based on required specifications.

•
Supervises and coordinates activities of cooks and workers engaged in food
preparation.

Ensuring Culinary Standards
and Responsibilities are Met

• Develops, designs, or creates new
applications, ideas, relationships, systems, or products, including artistic
contributions.

• Recognizes superior quality products, presentations
and flavor.

• Maintains food preparation handling and correct storage
standards.

• Maintains purchasing, receiving and food storage
standards.

• Supports procedures for food & beverage portion
and waste controls.

• Follows proper handling and right temperature
of all food products.

• Supervises pastry preparation shift operations
and ensures compliance with all Food & Beverage policies, standards
and procedures.

• Ensures compliance with all applicable laws
and regulations.

• Prepares and cooks foods of all types, either on
a regular basis or for special guests or functions.

• Checks the quality
of raw and cooked food products to ensure that standards are met.

•
Assists in determining how food should be presented and creates decorative food
displays.

Ensuring Exceptional Customer
Service

• Provides services that are above and beyond
for customer satisfaction and retention.

• Manages day-to-day operations,
ensuring the quality, standards and meeting the expectations of the customers
on a daily basis.

• Improves service by communicating and assisting
individuals to understand guest needs, providing guidance, feedback,
and individual coaching when needed.

• Sets a positive example for guest
relations.

• Empowers employees to provide excellent customer
service.

• Emphasizes guest satisfaction during all departmental meetings
and focuses on continuous improvement.

• Strives to improve service
performance.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team
goals, etc.

• Develops specific goals and plans to prioritize, organize,
and accomplish your work.

• Trains employees in safety procedures
and supervises their ability to follow loss prevention policies to prevent
accidents and control costs.

• Purchases appropriate supplies and manage
inventories according to budget.

Supports Training
and Development Activities

• Ensures disciplinary procedures
and documentation are completed according to Standard and Local Operating
Procedures (SOPs and LSOPs) and support the Peer Review Process.

•
Participates in training staff on menu items including ingredients, preparation
methods and unique tastes.

• Reviews staffing levels to ensure that guest
service, operational needs and financial objectives are met.

• Ensures
property policies are administered fairly and consistently.

• Assists
as needed in the interviewing and hiring of employee team members
with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers,
and subordinates by telephone, in written form, e-mail, or in person.

•
Analyzes information and evaluates results to choose the best solution and solve
problems.

• Brings issues to the attention of the department manager
and Human Resources as necessary.

• Attends and participates in all
pertinent meetings.