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Executive Pastry Chef

2 months ago

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

We are seeking a highly skilled and experienced Executive Pastry Chef to join our team at The Marcus Corporation. As a key member of our culinary team, you will be responsible for overseeing the production and presentation of all pastry items, ensuring exceptional quality and consistency.

Key Responsibilities
  • Pastry Production and Presentation: Maintain high standards of pastry production and presentation, adhering to standard recipes and specifications to ensure consistency of product.
  • Menu Development: Collaborate with our culinary team to develop and implement new pastry menus, ensuring creativity and innovation.
  • Supply Management: Prepare requisitions for supplies and food items, ensuring efficient production and minimizing waste.
  • Quality Control: Visually inspect all food products for proper taste, color, and presentation, maintaining high standards of quality.
  • Sanitation and Safety: Ensure all refrigeration, storage, and working areas are clean, sanitized, and in good working condition, adhering to health department regulations.
  • Team Management: Supervise and train culinary staff, including hiring, training, counseling, and progressive discipline.
  • Inventory Management: Analyze food costs and determine cost-effective recipes, maintaining quality and adhering to control procedures.
  • Special Events: Assist in organizing and executing special events, VIP parties, and staff events, ensuring exceptional quality and service.
  • Record Keeping: Maintain accurate records of food production, reports, and department files, as required.
  • Facilities Management: Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials, promoting efficiency, health, and safety.
Requirements
  • Education and Experience: 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.
  • Management Experience: Managerial and pastry production experience required in similar hotel or resort environments, with 2-4 years of management experience in high-volume production in pastry/bakery shops, associate dining, upscale restaurants, and multiple outlet operations.
  • Skills and Abilities: Detail-oriented, able to work independently, sufficient manual dexterity, knowledge of accepted safety and sanitation standards, extensive experience with mixers, ovens, food processors, thorough knowledge of food products, standard recipes, and proper preparation, and basic mathematical skills.
  • Physical Demands: Ability to perform duties in confined spaces, extreme temperature ranges, grasp, lift, and/or carry goods weighing up to 100 lbs, stand and/or walk continuously, and work a varied schedule, including days, evenings, weekends, and holidays.
  • Communication Skills: Excellent interpersonal, listening, and communication skills, including the ability to read, write, speak, and understand the English language.