Job Description

DESCRIPTION:

What you'll be doing in this role...


Under the general direction of the Chef de Cuisine, the Pastry Chef works with the restaurant’s team members to carry out the daily activities of the pastry department including development, preparation, and execution of dishes, and training, development, and management of the culinary team.

Development, Preparation, and Execution of Dishes:

• Assist in developing and implementing the pastry menus for the restaurant and inn, including daily specials utilizing surplus product and efficient use of trim.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
• Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the expeditor and service team to ensure the integrity of the guest’s experience.
• Help place orders with farms, purveyors, and other entities for the menu and daily operations.
• Ensure the overall product for the cafe is in good quality on a daily basis.
• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.

Training, Development, and Employee Management:

• Manage the pastry team, ensuring that direction and guidance is provided and quality standards are achieved.
• Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.
• Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.
• Responsible for interviewing, hiring, and termination of employees, in conjunction with HR & CDC
• Provide extensive training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations.
• Responsible for pastry / culinary payroll management of all culinary team
• Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency. Modify staffing as needed based on volume and demand.
• Work with Director of HR to maintain training manuals, safety program, and to schedule and conduct periodic employee evaluations

In an ideal world, you have:

• Minimum 4+ years of culinary pastry management experience in a fine dining atmosphere
• Commitment to quality, excellence, and genuine hospitality
• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
• Excellent interpersonal skills with the ability to manage sensitive and confidential situations with tact, professionalism, and diplomacy.
• Excellent verbal and written communication skills with the ability to present information
• Excellent team management and leadership skills
• Strong organizational skills and exceptional attention to detail.
• Ability to prioritize time and meet deadlines under time constraints.
• Creative problem solving and critical decision-making skills
• Ability to work collaboratively across the organization
• Excellent computer competency
• Good math skills, and computer proficiency
• Ability to work a varying schedule to include evenings, holidays and extended hours as business dictates.

ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
• Must be able to lift and carry up to 40 pounds
• Ability to stand and/or sit for prolonged periods of time 
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment

KEY COMPETENCIES

• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly
• Analytically minded: always thinking about how to use data to support decision-making. Brings an analytical perspective to conversations and can explain their quantitative viewpoint to others
• Independent, self-starter: can push projects forward completely independently, proactively offers next steps and prioritizes their work on their own, does not require significant oversight
• Collaborative: enjoys working with others towards a common goal and values cooperation
• Oriented towards positive impact: taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
• Decisive: accepting responsibility for making things happen, thinking ahead, and developing contingency plans
• Motivated and committed: approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
• Flexible: responding quickly and positively to changing environments
• Be a positive role model: demonstrate the ethos of the restaurant and the management team

Compensation + Benefits

• Pay Range: Approximately $85,000 - $95,000 per year*
• Medical, Dental, Vision Plans
• Paid Time Off - Including Vacation, Sick and Mental Health Time Off
• 401(k) w/ company discretionary match
• Flexible Spending Account
• Employee Assistance Program - 8 free counseling sessions annually for you and your household members
• Employee Dining and Wine Discounts
• Daily Family Meal
• Customized Educational Opportunities
• Opportunity for Advancement within the Restaurant Group Portfolio
• Referral Bonuses
• Uniform
• Equal Employment Opportunity #AA

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