Head Pastry Chef

JOB SUMMARY:

To oversee and manage the seamless running of the pastry department by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination.

ESSENTIAL JOB FUNCTIONS:

• Management and oversight of all Pastry Sous Chefs and line pastry staff including recruiting, hiring, training, scheduling, supervision of employees and overall performance and development in conjunction with culinary chef team.

• Appraising pastry department’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.

• Maintains standards of quality and service of pastry station and adhered to by employees and Pastry Sous Chefs.

• Responsible for the production and have knowledge and competency in pastry menu items.

• Assists in overseeing pastry inventory, purchasing and food cost.

• To assist in the creation and preparation all varieties of pastry dishes in the pastry department according to the standard recipes, with flair, creativity and quality standards that meet the high standards and expectations of the restaurant.

• To assist in controlling food costs and minimize waste of all food items.

• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

• Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.

• To maximize employee morale and productivity. To assist and train pastry line staff and Pastry Sous Chefs in the preparation and production of pastry menu items.

• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.

• To ensure pastry work stations are cleaned down at the end of a meal period and food is stored away in the appropriate manner

• To ensure the proper handling and storage of all food items according to health and safety

• To ensure kitchen and food preparation areas are left clean and sanitized when unattended

• To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the Executive Chef with staff or colleague issues

• To abide by all federal, state and local labor, health and safety laws

• To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.

• To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.

• To develop an open culture of communication, both formal and informal and encourage employee involvement.