Executive Pastry Chef Jobs

The Executive Pastry Chef is responsible for the daily operations of the Pastry/Bake Shop, from preparation to execution of all meal periods. Ensuring the quality preparation of all menu items not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, and proper handling/ storage of all food items in accordance with standards. Oversees the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Essential Duties and Responsibilities

• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Assist the Catering department with developing special function menus; meet with clients as requested.
• Reevaluate positions in the Pastry kitchen and make changes wherever necessary.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs in line with budget and revenues.
• Monitor quality control, plate presentation, food quality, etc.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Conduct a frequent walkthrough of each kitchen area and direct respective associates to correct any deficiencies.
• Act as a creative force in Pastry menu development.
• Ensure that excess items are utilized efficiently.
• Train restaurant associates on pastry preparation and presentation to assist in selling to guests.
• Monitor the performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Ensure associates report to work as scheduled; document any late or absent employees.
• Responsible for ordering, inventory management, and all other aspects of production management.
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Promote positive guest relations at all times.
• Address guest concerns/complaints and resolve to complete satisfaction.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Provide mentorship and leadership to pastry team members.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Oversee and direct training of new hires in specified phases of the Pastry kitchen operation; maintain an on-going training program for existing associates.
• Knowledge of chocolate and sugar sculptures.
• Ensure proper ordering/purchasing of products for every day and specifically weekends.
• Ensure that quality and details are being maintained.
• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Review sales and food cost daily; resolve any discrepancies with Finance.
• Complete work orders for maintenance and submit to Engineering; contact Engineering directly for urgent repairs.
• Develop new Pastry menu items, test and write recipes.
• All other duties as required.
• Ensure that all associates prepares menu items following recipes and yield guides, according to department standards.
• Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Participate in all management meetings.
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies.
• Ensure associates strictly abide by state sanitation/health regulations and hotel requirements.
• Observe guest reactions and confer with service associates to ensure guest satisfaction.
• Conduct scheduled performance appraisals.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.