Pastry Chef

Job Summary

The Pastry Chef serves in an important Kitchen leadership role with close collaboration of the executive chef.  He/she has primary responsibility for all pastry operations including planning & development of menus/requests, execution of pastry items, and maintenance of quality standards.

Department; Reporting:  Kitchen; Executive Chef                        

Job Classification:  Exempt; Salary position

Benefits 

• Property Gratuities
• Paid time off up to 4 weeks 
• Paid sick leave  
• Holiday Pay 
• Paid overtime 
• Paid health and vision insurance 
• Life Insurance 
• 401k 
• Daily Staff Meal 
• Relocation Assistance 

Responsibilities 

Responsibilities and functions involved in this role, but not limited to, include:

• Serve as a member of the leadership team to help move the property into a successful and profitable direction by continuing to develop and implement supervisory responsibilities- particularly in functions related to performance management and motivation.
• Oversee and ensure exquisite execution of the pastry department’s daily functions, including but not limited to: creating/plating desserts and petit fours, producing breads and pastries, working chocolate artifices, creating occasion cakes/deserts, and fulfilling guest requests. 
• Continually monitor details of pastry production, ordering, inventory, cost, quality/consistency, and the accommodation of guest specifications.
• Proactively utilize culinary knowledge and creativity in proposing, developing, and implementing thoughtful and novel menu items that build on Twin Farm’s brand success.
• Assume the role of liaison between the Pastry Department/Kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork.
• Take a role in the training/coaching of staff- serving as a mentor within the kitchen to build up the collective knowledge, skills, and abilities of the kitchen team.
• Ensure that staff is knowledgeable and observant in following department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment.
• Regularly assist in managing labor resources through staff scheduling, payroll verification, employee evaluation, hiring, and termination.
• In the absence of the Executive Chef, assume the exclusive “Manager On Duty” and full leadership responsibilities associated with supervision of kitchen staff and kitchen production.
• Perform other necessary duties as assigned.

Qualifications

• In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format.
• Capable and knowledgeable in producing consistent and high quality product in a timely manner.
• Able to offer fresh ideas and creativity toward menu development and presentation.
• Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.
• Able to take direction and work independently with appropriate time management skills and good follow through/completion of tasks.
• Skilled in effective training, coaching and mentoring.
• Skilled in exerting clear and strong leadership, communication, organizational, and interpersonal skills.
• Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
• Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.
• Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands.
• Able to exert strong organizational skills and efficient management of work station.
• Knowledgeable of basic kitchen and food safety procedures– including proper use of equipment and handling and storing of foods.
• Familiar with basic inventory tracking and management. 
• Proficient in fundamental computer abilities – particularly in basic research/data management.

Education/Training:

• Culinary Bachelor’s degree
• At least 2 years’ experience in hotel and fine dining as a Pastry Chef

Working Conditions:

• Tasks often conducted in the stress of a fast-paced environment with ever-changing demands.
• Predominant activity is on feet with continuous walking and standing.
• Frequent reaching, bending, and lifting of light loads with occasional lifting extremes up to approximately 50lbs.
• Work involves a good deal of independent management but also close collaboration with a team.
• Shift hours are typically long with weekend and holiday attendance most always necessary- requires ability to maintain a flexible schedule and work holidays.