Pastry Chef

PASTRY CHEF

Reports to: Executive Chef, Sous Chef

Reporting to Executive Chef, the Pastry Chef recruits, supervises and develops people to produce the highest quality Bakery / Pantry items for our guests.  Fosters a positive, stable working environment for the Bakery/ Pantry staff.  Controls costs for the Bakery / Pantry in order to deliver optimum food cost results for the restaurant.

Include, But Not Limited To:

·        The ability to stand for 8 hours or more on a continuous basis

·        In a clean uniform and maintained throughout the shift

·        Creates and completes menu development for Bakery / Pantry items in tandem with Executive Chef.

·        Responsible for All Bakery / Pantry recipes, costing, pictures, procedures and 100% adherence to recipes and presentations

·        Prepares completed Bakery / Pantry menu item descriptions.

·        Daily purchasing and controls for Bakery / Pantry Department

·        Responsible for all training of Bakery / Pantry Staff

·        Tracking of daily department sales

·        Completes Bakery / Pantry staff assignments.

·        Provides that all Bakery / Pantry items are secured by ensuring proper baking/cooking times; plate presentations; correct recipe yields/shelf lives; serving recommendations; and, quality specifications.

·        Ensure that stock is organized / labeled.

·        Schedules Bakery / Pantry staff accordingly.

·        Assumes 100% responsibility for the quality of Bakery / Pantry products served

·        Accountable for accurate Bakery / Pantry department inventories

·        Promotes a positive relationship with FOH staff

·        Upholds all safety and sanitation regulations

·        Performs job functions while ensuring that all company policies, procedures and standards are adhered to.

Pay range would be between $11-14 depending on experience. The website would also be confusing for them. you can direct the applications to me. 

Thank You