JOB PURPOSE: Manage daily high-level pastry production, artisan baking, dough preparation, and visual presentation.
ESSENTIAL FUNCTIONS:
- Design creative, innovative, and seasonal plated dessert menus that align with our standards.
- Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
- Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
- Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.
· Train, mentor, and supervise back-of-house staff across one or multiple kitchen operations.
· Monitor food and labor costs, manage inventory, and ensure strict compliance with food safety and sanitation regulations.
· Other duties as assigned
REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES):
- Minimum of 2 to 5 years of experience in an upscale hotel, luxury resort, or fine dining pastry role.
- Minimum of two years’ experience in a Pastry Chef or Pastry Supervisor role.
- Advanced knowledge of baking techniques, chocolate/sugar work, and allergen/dietary restriction management.
- Ability to work a flexible schedule, including weekends, evenings, and holidays, according to department needs.
- Must be at least 21 years of age or older
- Good verbal and written communication skills
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REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE:
- Culinary arts degree or formal diploma in Pastry Arts preferred.
- Current Food Safety Certification.
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Standing- 70% /Walking-20% /Sitting-10%;
