Executive Pastry Chef
1 month ago
Executive Pastry Chef
The Executive Pastry Chef will have a passion for Baking (Pastry), as well as lead the culinary team to ensure that the kitchen runs effectively. The Executive Chef must be knowledgeable in executing in a kitchen and developing a well-organized line. The Executive Chef is responsible for controlling all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. This person should be a strong, strategic leader and be well versed with a financial/business acumen.
Core Objectives of the Role (this list is not all inclusive) :
Ensuring that all operational standards are communicated, understood and are being met in their department through training and a strong partnership with the other managers
Coaching and teaching Sous Chefs and Team members to achieve our culinary standards
Monitoring food presentation and product display detail, also educating others to present food with The Cake Bake Shop brand standards
Working with collaborative resources to capture, leverage and create culinary menu enhancements and rollout items
Coordinate and manage food preparation from initial preparation to finalized product
Maximizing the productivity of all kitchen staff and coaching to increase productivity, when necessary
Training and developing the Sous Chef and Team Members on proper execution as well as personal development
Adhering to standardized recipes and obtains approval for new recipes
Monitoring inventory and purchasing of supplies/food from only approved vendors
Maintaining their department and surrounding areas in such a condition that meets company standards, along with health code regulations
Communicating and collaborating efficiently with the Management Team to assist in a smooth service
Assisting in the hiring and training of team members in their respective department and monitors their performance
Performing annual performance reviews in conjunction with merit increases
Creating and monitoring weekly schedules to ensure proper staffing
Establishing, maintaining, logging and controlling food waste on a daily basis
Assisting in execution of shifts as a functional expert in all stations
Implementing policies and procedures to enhance and measure the quality of the food prepared
Working closely with the Management Team to exceed guest expectations
Partner with the Event Planner to develop event menus and ensuring proper execution of events
Creating a safe workplace for all team members
Overseeing the repairs of kitchen appliances and following up on progress. Communicating all repairs to the Operations Manager and obtaining approval for repairs
Assisting in menu costing of all recipes, allowing for proper menu pricing
Working on batch recipes and development of service materials
Ensuring communication and understanding of the Cake Bake Shop baking and cooking standards to the Sous Chef and Team Members
Ensuring quality, consistency and adherence to standards in Food Management, Safety and Sanitation
Maintaining and updating the Cake Bake Shop culinary standards as needed, gaining approval by Executive Team for and changes
Leading menu change for their respective department, including assisting with the training procedures for front of house Team Members
Seeking guest feedback and listening effectively to provide relevant solutions within their respective department
Exceeding the expectations of guests by maintaining The Cake Bake Shop standards within their department
Monitoring labor percentages and keeping them within acceptable ranges as defined by the Executive Team
Consistently seeking new ways to accomplish goals efficiently within their scope of work
Following HR procedures as it related to policies and practice consistency when addressing team member issues
Dealing effectively with Team Member conflict and diffuses difficult situations
Collaborating with other departments to achieve goals and problem-solve
Taking an ownership mentality of their department and their role
Effectively listening to feedback from leaders, peers, and Team Members, responding with open mindedness and humility
Continuously developing new skills to adapt to changing work environments
Mentoring others to create an inclusive environment that encourages creativity and collaboration
Adhering to SOPs for their respective departments in all facets of the business
Upholding team member uniform expectations without compromise
Ensuring that any cross-training or retraining needs are communicated and coordinated with the Training & Development Manager
Following the proper channels of approval for policy changes
Keeping turnover at an acceptable range as defined by the Executive Team
Manage Team Member training and engagement of new hires to increase retention
Holding useful and regular meetings with Sous Chef and Team Members to ensure proper communication and act as a resource for the development of the department
Other duties as assigned by the Operations Manager or Executive Team
Qualifications:
Degree in Culinary or a related field preferred
At least 5 years of experience in restaurant management with at least 2 of those years having worked as an Executive Chef in a fine dining establishment
Professional appearance
Able to lift/move up to 50 pounds
Able to work in a standing position for extended period of time
Able to adhere to a 45-hour work week with availability in the mornings or evenings, weekdays, weekends and holidays (if necessary)
Must be Servsafe Certified
Must be proficient in Food and Alcohol Safety
Perks:
Paid Time Off
Flex Days
Sick Days
Bereavement Leave
Health Insurance
Dental Insurance
Vision Insurance
Life Insurance
STD/LTD/Hospital Indemnity/Cancer Insurance
401K Plan
Manager Meals
Discounts on Retail, Desserts, and F&B
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