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Executive Pastry Chef

2 months ago

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

Create and plan all pastry and dessert items. Supervise pastry team to coordinate the production of custom desserts confections ice cream and fancy pastries.

Responsibilities:
  • QUALIFICATIONS:
    • High school or equivalent education required.
    • Minimum of two years of culinary school. Culinary degree preferred.
    • Minimum of two years' experience as a Sous Chef in a similar size operation.
    • Must be able to speak read write and understand the primary language(s) used in the workplace.
    • Must be able to read and write to facilitate the communication process.
    • Requires good communication skills both verbal and written.
    • Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
    • Must possess basic computational ability.
    • Must possess basic computer skills.
    • Knowledge of computer accounting programs math skills as well as budgetary analysis capabilities required.
    • Extensive knowledge of menu development insight into marketing cost and wage control.
    • Thorough knowledge of food products standard recipes and proper preparation.
    • Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
    • Ability to supervise large staff and accomplish goals on a timely basis.
    • Ability to conduct meetings menu briefings and maintain communication lines between line staff and Executive Chef.
    • Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
    • Ability to create recipes and support material i.e. recipe cards descriptions and pictures and to read and visualize same.
    • Artistic ability to create theme menus ideas for ice carvings decorations etc.
  • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Monitor to ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations including coverage labeling dating and placing items in proper containers of kitchen and service.
  • Write maintain and update all menu specifications recipes and pictures production forecasts and ensure same are being followed.
  • Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
  • Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
  • In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
    • Perform other duties as necessary and assigned i.e. special orders buffet presentation V.I.P. parties writing specialty menus for promotions etc.
    • Ensure menus for specials and/or brunch are completed weekly.
    • Supervise daily cleaning and inventory of walk-in storage and refrigerators.
    • Communicate and assist the Executive Chef in creating innovative products.