Pastry Chef

The Mission Inn & Spa is looking for a pastry chef that will be responsible for the people, product and profit components of the pastry departments within the Company. This is a hands-on role that will need to train and develop the pastry employees. Must work well with all levels of staff throughout the hotel. Skills and knowledge must include culinary education, team leadership, communication skills, computer skills and knowledge, organizational skills, menu costing, menu development, food cost and staff management.

Duties and Responsibilities:

• Oversee Culinary Operations for all pastry areas.
• Oversee, lead and support culinary staff for the pastry areas.
• Train and develop culinary staff through different types of training approaches (i.e. Hands on demonstration, verbal training, etc)
• Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production.
• Cost menus accurately
• Ensure all culinary employees are aware of standards and expectations.
• Maintain cleanliness and proper rotation of product.
• Balance operational, administrative and employee needs.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food.
• Capability to produce consistent product in a timely manner.
• Support senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise departmental pastry cook’s performance and provide them council as to the preparation and cooking of various food items
• Develop and implement creative menu items
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Organize and facilitate departmental meetings, training and goals setting.
• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.

Qualifications and Requirements:

• Culinary education preferred
• Minimum 5 years if kitchen and/or bakery management experience.
• In-depth skills and knowledge of all kitchen operations.
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, financial management and customer service
• Hospitality or hotel background preferred
• Working knowledge of Microsoft Word and Excel applications.
• Riverside County Food Handlers Certification required or Serve Safe
• May be required to work nights, weekends, and/or holidays and extended hours during the FOL season.

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance

Restaurant type:

• Bakery

Schedule:

• Every weekend
• Monday to Friday
• Weekends as needed

Ability to Relocate:

• Riverside, CA 92501: Relocate before starting work (Required)

Work Location: In person