Executive Pastry Chef

4 days ago


Big Sky, Montana, United States Montage Hotels Full time
Job Summary

The Pastry Sous Chef is a key member of the culinary team, responsible for the daily operations of the kitchen and serving as first-in-command on a day-to-day basis. This role manages all other food preparation associates, driving motivation and productivity within the team.

Key Responsibilities
  • Scheduling and Staff Management: Schedule kitchen staff and ensure schedules are posted in a timely manner.
  • Inventory Management: Consistently track kitchen inventory, prepare, and order all items for the restaurant and bar menus.
  • Staff Recruitment and Performance: Recruit staff and monitor their performance to ensure high standards are met.
  • Cost Control: Assist in maintaining the overall food and labor cost, ensuring efficiency and profitability.
  • Opening and Closing Procedures: Ensure the opening and closing procedures for kitchen staff are completed, maintaining a smooth operation.
  • Production and Plating: Execute all production and plating in a timely, efficient manner, meeting and exceeding guest expectations.
  • Food Quality and Safety: Ensure that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times, maintaining high food quality and guest satisfaction.
  • Menu Development: Work closely with the Executive Chef on menu development and recipe standardization, ensuring consistency and excellence.
  • Equipment Maintenance: Monitor equipment maintenance and condition, ensuring the kitchen is well-maintained and efficient.
  • Communication: Respond accurately and completely to guests and associates via written and verbal communication, providing directions, instructions, information, and service as required.
  • Health and Safety: Know all state/local health codes and ordinances and ensure that the kitchen is in compliance, maintaining a safe working environment.
  • Culinary Trends: Remain aware of culinary trends and always seek to improve, enhancing the culinary experience for guests.
Requirements
  • Culinary Education: Culinary school graduate or related training required.
  • Experience: Previous experience in hospitality or club operations preferred.
  • Communication Skills: Ability to accurately and effectively communicate in verbal and written form with guests and associates.
  • Menu Development: Experience implementing new food concepts and menus.
  • Administrative Skills: Experience with creating schedules, labor costing, payroll administration, and associate performance management required.
  • Time Management: Ability to handle multiple tasks and work well in an environment with time constraints.
  • Licenses and Certifications: Must possess applicable state/local licenses and certifications.

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