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Executive Pastry Manager

2 months ago

Santa Barbara, California, United States Hotel Californian Full time
Job Summary:

The Executive Pastry Manager is responsible for overseeing the pastry production and assisting the Executive Chef at Hotel Californian. This role requires a high level of attention to detail, pastry experience, and a refined palate with high standards of excellence. The ideal candidate will be motivated, have excellent communication and organizational skills, and work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparations.

Key Responsibilities:
  • Lead and manage the quality and quantity of the Pastry department, coordinating production as it relates to restaurant functions.
  • Develop new dessert, pastry, and bread products according to specifications.
  • Assist in the recruitment and training of all new Pastry Cooks.
  • Follow outlet policies, procedures, and standard operating procedures.
  • Follow all safety and sanitation policies when handling food and beverage.
  • Work closely with staff to ensure high-quality and consistent food preparation and presentation.
  • Ensure employees adhere to Safety and Health Standards.
  • Create and implement new Pastry items in all outlets.
  • Manage employee performance and development through training, coaching, performance management, or corrective action.
  • Establish recipes and keep staff accountable to follow the recipes.
  • Plate desserts to order according to service standards.
  • Prepare all recipes with minimal to no supervision as required for daily service.
Requirements:
  • Ability to work independently with minimal direct supervision.
  • Must be organized and detail-oriented.
  • Ability to handle multiple tasks and work well in an environment with time constraints.
  • Ability to handle last-minute changes.
  • Minimum of 3 years of Pastry Management experience in a similar high-volume environment.
  • Culinary School Education.
  • Must be highly resourceful and innovative, detail-oriented, quality-conscious, and aware of contemporary trends in presentation and preparation.
  • Must be an effective leader, manager, trainer, developer, administrator, and team player with strong communication and organization skills.
  • Bread making.
  • Cake making.
  • Cake decorating.
  • Catering.
  • Chocolate making.
  • Cost optimization.
  • Food and beverage pairing.
  • Gluten-free.