Executive Pastry Chef

4 days ago

Louisville, Kentucky, United States The Galt House Hotel Full time
Job Summary

The Galt House Hotel is seeking a highly skilled and experienced Executive Pastry Chef to join our culinary team. As a key member of our kitchen staff, you will be responsible for leading the production of high-quality desserts and baked goods, while ensuring exceptional customer service and maintaining a clean and safe working environment.

Key Responsibilities
  • Lead daily kitchen operations to ensure the proper production of food items and kitchen compliance with company policies and procedures.
  • Coordinate and organize the kitchen in the absence of the Banquet Chef, delegating and following up on assigned objectives.
  • Assist the Banquet Chef in the creation of menu items, recipe cards, and plate presentations, ensuring adherence to established standards.
  • Assist the Banquet Chef in managing food costs and labor costs, and labor productivity according to financial guidelines.
  • Assist in the execution of departmental goals, including providing training in food production and equipment usage to the culinary staff within the designated kitchen.
  • Ensure that kitchen staff performs according to HACCP, OSHA, and sanitation guidelines.
  • Oversee proper requisition, storage, utilization, and inventory of food products.
  • Interact with guests and service staff to ensure guest satisfaction and resolve guest complaints.
  • Review the monthly and daily business reports of the hotel, specifically F&B reports, and assist the Banquet Chef in developing a work plan to achieve greater results.
  • Stay informed about new developments in the world of cuisine, cooking techniques, kitchen equipment, etc.
  • Assist the Executive Chef & Chef Tournant in planning and budgeting food costs and other food and beverage-related costs for all F&B outlets and banquets.
  • Maintain knowledge of correct maintenance and use of equipment.
  • Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
  • Ensure that staff report to work as scheduled, document any late or absent employees.
  • Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet business demand.
  • Provide feedback to staff on their performance, handle disciplinary problems, and counsel employees according to Hotel standards.
  • Must be flexible in work hours and available to work days, evenings, weekends, and holidays.
Requirements
  • High school diploma or equivalent required.
  • 3+ years of experience in the culinary industry.
  • Positive leadership skills with the ability to motivate staff in a fast-paced working environment.
  • Excellent hand-eye coordination.
  • Understanding of various cooking methods, ingredients, equipment, and procedures.
  • High level of creativity.
  • Excellent time management skills.
  • Accuracy and speed in handling emergency situations and providing solutions.
  • Familiar with industry's best practices.
  • Working knowledge of various computer software programs to include Microsoft Office, Excel, and restaurant management software.
  • Ability to work flexible schedule.

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