Pastry Chef

Overview:

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.

Essential Job Functions 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.