Pastry Chef

4 weeks ago

Saint Michaels, United States Inn at Perry Cabin Full time
Job DescriptionJob Description


Job Description title: Head Pastry Chef

DIVISION

Culinary

DEPARTMENT

Pastry

REPORTS TO

Executive Chef

CLASSIFICATION

Exempt

JOB SUMMARY

The Pastry Chef is responsible for the creation, decoration, and presentation of desserts such as cakes, pastries, and pies. General duties include ordering ingredients and supplies for the restaurant to hiring employees to assist in the production of pastry goods and other aspects of the business.

ESSENTIAL JOB FUNCTIONS

  • Supervise the preparation of desserts, breads, and pastries, ensuring agreed standards are maintained at all times. Being able to provide proven recipes so that a certain level of consistency can be maintained.
  • Working with the Pastry staff on a daily basis ensuring the correct budgeted food cost is achieved and that wastage is kept to a minimum. Help establish and maintain the most efficient method of food cost control. Coordinate security, purchasing, production and the proper usage of pastry food items.
  • Maintaining pastry inventory by sourcing suppliers and placing orders to ensure adequate rotation of stock while working within budget. Plan for functions by placing orders well in advance for upcoming events. Determine the seasons of food products to achieve cost control on items in/out of season.
  • Have the ability to discuss specialties from the Pastry Department with prospective clients, and to represent The Inn at shows, exhibitions, public relation and other special events, i.e. James Beard's dinners, etc.
  • Responsible for the weekly schedule of the Pastry Department. Allow for individual needs in scheduling holidays, personal holidays, and vacations, when possible and in accordance with Company Guidelines. Ensuring adequate staffing for daily needs, functions and special events. Eliminate overtime when possible so that strict labor costs are maintained.

Ensuring the standards of hygiene are maintained within the Pastry Department and training staff within the department in safe and hygienic food handling practices.

  • Motivate and encourage Pastry staff to perform to the highest standards. Train staff within the Pastry Department as well as others in specialist skills of sugar work, chocolate work, pastillage buffet displays and centerpieces.
  • To attend various meetings and relay specific information to this department.
  • Recommend disciplinary action, including termination, when necessary, of staff in the Pastry Department. Ensuring the standards of safety are always maintained within the Pastry Department. Having the knowledge of the Company Handbook in all respects, being able to teach and make others aware of the rules and regulations.

SUPERVISORY RESPONSIBILITIES

All Pastry staff.

JOB REQUIREMENTS

Education & Experience

  • Certification of culinary training or apprenticeship required. Culinary degree preferred.
  • Food Handling and Sanitation certificates preferred.
  • Experience and/or training in the Culinary Department of a luxury hotel is preferred.

Skills

Ability to work all stations in kitchen. Ability to satisfactorily communicate in English with guests, management and employees to their understanding. Ability to work a eight hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR.

WORKING CONDITIONS

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used

  • Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment.

Physical & Mental Requirements

  • Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.
  • Must be able to lift, push, pull, and move equipment, supplies, etc., in excess of 75 pounds.
  • Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

Work Environment

  • Interior of hotel—occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments.
  • The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc.

This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

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