BOULUD SUD PASTRY CHEF

JOB SUMMARY

The Pastry Chef is responsible overseeing the menu design and production for the pastry station and aspects food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department.

The Pastry Chef will need to have a superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings. He/she must also have the ability to multitask and work under pressure in a high volume fast paced environment.

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Develops and trains team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

JOB FAMILY CORE WORK ACTIVITIES

• Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
• Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
• Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
• Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.

JOB SPECIFIC TASKS

• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Actively involved in training the pastry associates on the fundamentals of pastry techniques and excellent plate presentations.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Sets a positive example for guest relations.
• Ensures associates understand expectations and parameters.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Empowers associates to provide excellent customer service.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in the associate performance appraisal process, providing feedback as needed.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Ensures hotel policies are administered fairly and consistently.
• Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Assists as needed in the interviewing and hiring of associate team members with appropriate skills.
• Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Purchases appropriate supplies and manage inventories according to budget.
• Strives to improve service performance.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

ANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 3 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Skills and Knowledge

• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Mathematics - Using mathematics to solve problems.
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. This job description provides a general summary of the position from time to time the duties and responsibilities of this position may be amended, corrected or added to at the discretion of the Administration /Management. The hotel business functions seven days a week, 24 hours a day, all associates must realize this fact and be aware that at times it may be necessary to move associates from their accustomed shifts according to business demands. In addition, it is understood that the levels of business determine the amount of hours that are scheduled.

I have read and agreed to the terms specified in this job description for the position I presently hold. A signed copy of this description will be kept in my personal record. I further understand that this job description may be revised at any time and that I will be provided with a revised copy.