Pastry Chef Manager

1 day ago

MagstattleBas, Grand Est, United States The Marcus Corporation Full time

About the Role:

We are seeking a highly skilled and experienced Pastry Chef Manager to lead our culinary team at The Marcus Corporation. As a key member of our team, you will be responsible for overseeing the preparation, production, and presentation of all pastry items for our food and beverage outlets and banquet functions.

Key Responsibilities:

  • Maintain high-quality standards of pastry production and presentation, adhering to standard recipes and specifications to ensure consistency of product to our guests.
  • Develop and implement creative and innovative pastry menus, working closely with our culinary team to ensure consistency and quality.
  • Prepare requisitions for supplies and food items, ensuring efficient production and minimizing waste.
  • Prepare baked goods for special diets, adhering to health and safety regulations.
  • Visually inspect all food for proper taste, color combination, and presentation to maintain appeal.
  • Ensure proper ordering, receiving, storage, and usage of food products, adhering to health department regulations.
  • Maintain clean, sanitized, and working conditions in all refrigeration, storage, and working areas.
  • Supervise culinary staff working in the pastry area, including hiring, training, counseling, and progressive discipline.
  • Set up stations, breakdown, and perform advance prep as required.
  • Analyze food costs and determine cost-effective recipes while maintaining quality.
  • Adhere to control procedures for cost and quality.
  • Supervise daily safety and sanitation practices.
  • Provide training and guidance to bakers and other employees performing related work.
  • Perform other duties as requested, such as development and execution of special events, VIP parties, and staff events.
  • Maintain food production records, reports, and department files as required.
  • Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials.

Requirements:

  • Any combination of education and experience equivalent to graduation from high school or any other combination of education, training, or experience that provides the required knowledge, skills, and abilities.
  • Managerial and pastry production experience required in similar hotel or resort settings.
  • Must be detail-oriented and work independently.
  • Sufficient manual dexterity of hand to use all kitchen equipment.
  • Knowledge of accepted safety and sanitation standards.
  • Extensive experience with mixers, ovens, food processors, etc.
  • Thorough knowledge of food products, standard recipes, and proper preparation.
  • Ability to work in a fast-paced environment with high levels of noise and frequent interruptions.
  • Knowledge of food and labor cost controls, inventory, and the calculation of these controls.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
  • Ability to perform duties in confined spaces within extreme temperature ranges.
  • Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.
  • Ability to stand and/or walk continuously to perform essential functions for an extended period of time.
  • Must be able to work a varied schedule to include days, evenings, weekends, holidays, and the ability to work under pressure.
  • Must be able to represent the company in a professional, well-groomed, and courteous manner.
  • Excellent interpersonal, listening, and communication skills, including the ability to read, write, speak, and understand the English language.
  • Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.
  • Ability to obtain any additional training/certification requirements per The Marcus Corporation.

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