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Pastry Chef Supervisor

2 months ago

Napa, California, United States Carneros Resort and Spa Full time

Position Overview:

The Pastry Chef Supervisor is responsible for crafting and orchestrating all pastry and dessert offerings. This role involves leading the pastry team to ensure the seamless production of custom desserts, confections, ice creams, and exquisite pastries.

Key Qualifications:

  • High school diploma or equivalent is mandatory.
  • A minimum of two years of culinary education is required, with a culinary degree being highly preferred.
  • At least two years of experience as a Sous Chef in a comparable establishment is essential.
  • Proficiency in the primary language(s) utilized in the workplace is necessary.
  • Ability to read and write for effective communication is required.
  • Strong verbal and written communication skills are crucial.
  • Most responsibilities are executed in a collaborative environment, requiring the employee to act as a team leader with minimal direct oversight.
  • Basic computational skills are required.
  • Proficiency in computer usage is necessary.
  • Familiarity with accounting software, mathematical skills, and budget analysis is required.
  • Extensive knowledge of menu creation, marketing strategies, and cost control is essential.
  • Thorough understanding of food products, standard recipes, and appropriate preparation techniques is required.
  • Ability to analyze forecast data and make informed decisions for payroll and production management is necessary.
  • Experience in supervising a large team and achieving objectives within set timelines is essential.
  • Capability to conduct meetings, menu briefings, and maintain effective communication between staff and the Executive Chef is required.
  • Ability to interact effectively with both internal and external customers, demonstrating patience, tact, and diplomacy to resolve conflicts is essential.
  • Creative skills to develop recipes and supporting materials, including recipe cards and descriptions, are necessary.
  • Artistic talent for creating themed menus and decorative ideas is required.

Core Responsibilities:

  • Recruit, train, and oversee pastry kitchen personnel in the proper preparation of menu items, equipment usage, and safety protocols. Assess performance and provide guidance and discipline as needed to ensure high-quality products.
  • Conduct visual inspections to select and utilize only the freshest ingredients in the preparation of all menu items. Employ mathematical skills for recipe adherence and prepare requisitions for necessary supplies.
  • Organize staff schedules to maintain adequate coverage while managing payroll expenses effectively.
  • Ensure compliance with Health Department regulations regarding the receiving, storage, and rotation of food products, including proper labeling and dating.
  • Document, maintain, and update all menu specifications, recipes, and production forecasts, ensuring adherence to established standards.
  • Monitor production flow and make necessary adjustments to maintain cost and quality control.
  • Ensure all kitchen equipment is clean and in good working order, reporting any maintenance needs.
  • In addition to essential functions, this position may require performing various supportive tasks as determined by management, including:
    • Handling special orders, buffet presentations, and writing specialty menus for promotions.
    • Completing weekly menus for specials and brunch.
    • Supervising the daily cleaning and inventory of storage areas.
    • Collaborating with the Executive Chef to create innovative culinary offerings.