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Lead Confectionery Chef

2 months ago

Saint Michaels, Maryland, United States Pyramid Global Hospitality Full time
Position Overview

The Lead Pastry Chef is tasked with the innovative creation, artistic decoration, and exquisite presentation of a variety of desserts, including cakes, pastries, and pies.

Key responsibilities encompass sourcing ingredients and supplies for the establishment, as well as recruiting and training personnel to assist in the production of pastry items and other related operations.

PRIMARY RESPONSIBILITIES

  • Oversee the crafting of desserts, breads, and pastries, ensuring that established quality standards are consistently upheld.
  • Provide reliable recipes to maintain a high level of consistency in production.
  • Collaborate with the Pastry team daily to achieve budgeted food costs while minimizing waste.
  • Establish and uphold efficient food cost control measures, coordinating security, purchasing, production, and the appropriate use of pastry ingredients.
  • Manage pastry inventory by identifying suppliers and placing orders to ensure proper stock rotation while adhering to budget constraints.
  • Plan for upcoming events by ordering supplies well in advance, taking into account seasonal availability to optimize cost control.
  • Engage with potential clients to discuss specialties from the Pastry Department and represent the establishment at various events, exhibitions, and public relations activities.
  • Responsible for creating the weekly schedule for the Pastry Department, accommodating individual needs for holidays and vacations while ensuring adequate staffing for daily operations and special events.
  • Maintain hygiene standards within the Pastry Department and train staff in safe and sanitary food handling practices.
  • Inspire and motivate Pastry staff to achieve excellence in their work.
  • Provide training in specialized skills such as sugar work, chocolate work, and decorative displays.
  • Participate in departmental meetings and communicate relevant information to team members.
  • Recommend disciplinary actions, including termination, when necessary, while ensuring safety standards are consistently maintained.
  • Possess a thorough understanding of the Company Handbook and effectively communicate rules and regulations to staff.

Qualifications

SUPERVISORY RESPONSIBILITIES: All Pastry staff.

EDUCATION & EXPERIENCE:

  • Culinary training certification or apprenticeship is required; a culinary degree is preferred.
  • Food Handling and Sanitation certifications are preferred.
  • Experience in the Culinary Department of a luxury hotel is preferred.

SKILLS:

  • Ability to operate all kitchen stations.
  • Effective communication skills in English with guests, management, and staff.
  • Capability to work an eight-hour shift, five or six days a week in a fast-paced kitchen environment.
  • Basic mathematical skills for cost calculations.
  • Proficient in computer usage.
  • Ability to maintain composure and professionalism in high-pressure situations.
  • Strong organizational skills to prioritize and delegate tasks effectively.
  • Knowledge of fire and building safety codes.
  • Understanding of the luxury hotel and culinary landscape.

COMPENSATION: The salary for this position is $90,000.00 per year, commensurate with qualifications and experience.