This position is responsible for all dessert production, recipes, and quality control for both A la carte and banquet production. This position is a “working” position but also supervises and monitors all personnel in the bakeshop station and is responsible for the production of all requests from the Executive Chef, Executive Sous Chef, FOH management, and Catering Department pertaining to specific assignments that may arise with short notice due to special functions or other unforeseen changes.
POSITION RESPONSIBILITIES:
The duties and responsibilities of the Executive Pastry Chef include, but are not limited to:

• Maintain frequent communication regarding the status of all pastry food production to the Executive Chef or Executive Sous Chef.
• Responsible for production, supervision, monitoring, and delegation of all workload to subordinates within a timely and cost-efficient manner according to the budget.
• Ability to communicate with the Executive Chef or Executive Sous Chef when routine work, for various reasons, cannot be executed in the given time frame. Must also be able to bring solutions or alternatives for any problems.
• Inspect all equipment and machinery used in the area of responsibility and report any problems or situations to the Executive Chef, Executive Sous Chef, or Engineering Department.
• Possess a thorough knowledge of the Pastry/Culinary arts and be fully responsible for the quality and presentation of food leaving the Bakeshop station.
• Ensure all food is properly stored and all areas are cleaned to exceed Executive Chefs, government, State, and Local Health Department standards.

KNOWLEDGE AND EXPERIENCE:

• 3 years experience as Pastry Chef in a large upscale Club, Hotel, restaurant pastry operation, or cruise ship environment
• Excellent “from scratch” baking skills, including cakes, cookies, dough, yeast bread, “quick” bread, petit fours, truffles, chocolates, candies, etc.
• Ability to take the Executive Chef’s vision of a dessert (sweet or savory) and make it happen for large or small-scale production
• Ability to pair desserts with wine, liquor, or beer based on “sensory dynamics”
• Possess excellent plated dessert skills for both banquet and A la Carte functions
• Possess strong skills in sugar work, chocolate work, airbrushing, pastillage, gum paste, fondants, ice creams, sorbets, etc.
• Excellent pastry display skills for buffet-type presentation of petit fours, mini pastries, full-size pastries, or any other type of buffet presentation
• Excellent verbal and written communication
• Excellent knowledge of regional American desserts and pastries, as well as worldwide and classical desserts and pastries
• Ability to communicate with our members and produce custom-designed wedding cakes or pastries
• Ability to train subordinates in large-quantity pastry preparation and knowledge of high-quality dessert operations in general
• Possess knowledge and ability to create contemporary/new pastry production and presentation. Not afraid to break the rules or go outside the box in Classical Pastry Cooking
• Experience in ordering your own supplies for your own department, within budget, as approved by the Executive Chef

EDUCATION REQUIREMENTS:
*Culinary school 2–4-year degree (AOS or BS) or foreign equivalency (3-year ACF or equivalent WACS apprenticeship)

*CMPC, CEPC or CPC designation from the ACF or WACS accreditation preferred