Job Description
Job Description
Roles and Responsibilities:
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Supervise and participate in the preparation and execution of all baked goods.
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Proper communication between all staff, including own and other departments.
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Keep an open communication with both subordinates and superiors.
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Responsible for maintaining adequate training programs for kitchen personnel.
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Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
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Inspect all equipment for proper maintenance and report deficiencies to Engineering.
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Ensure that an adequate supply of equipment is available.
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Talking to guests for orders or other requests.
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Make profit improvement recommendations to the Executive Chef
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Consulting with brides/grooms with wedding cake orders
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Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control.
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Maintain a high level of sanitation and safety.
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Monitor all refrigeration and dry storage for proper handling and rotation.
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Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings.
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Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen.
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Respond to any reasonable task assigned.
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Being available for teaching baking classes when required.
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Attend meetings as needed, i.e. department head, pre-con, etc.
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Assist in other areas of the kitchens as needed.
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Remain alert, courteous and helpful to the guests at all times.
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Perform other related duties as requested by the Executive Chef.
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Being an intermediary when Executive/Executive Sous Chefs aren't present.
Qualifications:
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Five years baking experience and graduate from a culinary school.
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Five years culinary experience in a multi unit hotel or conference center.
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2+ years of Advanced Cake Decorating
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Well versed skills in plated desserts, display pastries, breads, artisan goods, ect.
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Knowledge of food safety, sanitation, food products, and food service equipment
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Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, ect.
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Previous experience supervising a staff of 5 or more employees.
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Able to work flexible hours and days.
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High school diploma or equivalent.
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Ability to communicate effectively.