Job Purpose:
Accountable for all operations required for profitable food service, including product research and development, menu planning, portion control, quality standards, merchandising, food presentation and employee training. Manages approximately 30 employees.
Job Accountabilities:
I. Leadership
- Leads, controls and coordinates the activities of all employees who prepare or serve food.
- Interviews and approves applications for food preparation and production positions.
II. Service/Quality
- Ensures all food products are prepared consistent with recipes and presented consistently and meet established quality standards.
- Reviews, identifies and analyzes all measurements of recipes and sales items for product quality.
- Ensures all food preparation, production and presentation areas to company standards for appearance, equipment and maintenance.
III. Finance/Administration
- Contributes to the attainment of the food sales budget; recommends products, processes and procedures.
- Assesses and analyzes expenses associated with food; provides department heads with expense control recommendations (e.g. labor, materials, supplies, equipment and groceries).
- Oversees, endorses or makes recommendations to adjust all food production and preparation, (i.e. kitchen & Pasticceria) staffing needs.
- Performs monthly physical inventory
- Protects confidential Cossetta information (e.g. recipes, techniques, financial data, etc.)
IV. Operations
- Knows, oversees and performs all duties and responsibilities of all food service operations where Pastry menu items are sold.
- Prepares and oversees production of breakfast pastries, cakes, cookies, plated desserts, wedding cakes and specialty confections.
- Monitor inventory levels and order pastry ingredients and supplies while minimizing waste.
- Control food costs, labor costs, and departmental expenses within budget
- Create production schedules to ensure timely completion of all pastry items.
- Oversees and ensures the quality and completion of all foods
- Works cross-functionally with all departments; coordinates related food service tasks
- Maintain compliance with all health department regulations, food safety standards, and HACCP guidelines.
- Trains management and employees in the execution of all food service procedures; participates in developing all food production and preparation employees
V. Communication
