About This Role
Preparing quality and consistent pastries for all areas of the establishment is the core of this role, which also involves leading and training staff. The Pastry Chef exhibits creative baking and decorating talents while working to improve guest and employee satisfaction and maintaining the operating budget.
Responsibilities
- Utilize interpersonal and communication skills to lead, influence, and encourage others
- Advocate sound financial/business decision making
- Demonstrate honesty/integrity and lead by example
- Supervise and manage employees
- Manage all day-to-day operations
- Understand employee positions well enough to perform duties in employees' absence
- Encourage and build mutual trust, respect, and cooperation among team members
- Serve as a role model to demonstrate appropriate behaviors
- Ensure and maintain the productivity level of employees
- Ensure employees understand expectations and parameters
- Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team
- Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns
- Lead shifts while personally preparing food items and executing requests based on required specifications
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
- Recognize superior quality products, presentations and flavor
- Maintain food preparation handling and correct storage standards
- Maintain purchasing, receiving and food storage standards
- Support procedures for food & beverage portion and waste controls
- Follow proper handling and right temperature of all food products
- Supervise pastry preparation shift operations and ensure compliance with all Food & Beverage policies, standards and procedures
- Ensure compliance with all applicable laws and regulations
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Check the quality of raw and cooked food products to ensure that standards are met
- Assist in determining how food should be presented and create decorative food displays
- Provide services that are above and beyond for customer satisfaction and retention
- Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
