SUMMARY

The primary purpose of the Executive Pastry Chef is to provide leadership and management to the daily operations of the Pinehurst Baking & Pastry Operations. This position will ensure that the highest levels of food quality are applied on a consistent basis, and that Safety and Sanitation remain a top priority at all times. It will ensure that all Baking & Pastry employees are trained properly in the respective areas, and that all areas are staffed according to business levels in accordance with the financial goals of our operation.

EDUCATION and/or EXPERIENCE

Associate's degree and a minimum of 5 years related experience; or equivalent combination of education and experience. Experience in High End Resort setting required and a minimum of 2 years related experience as Pastry Sous Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· This position involves driving a company vehicle and/or company insured vehicle. A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.

· Develop a high quality food operation in the bake shop, by implementing procedures, systems, and controls designed to maintain and improve the established standards. Conduct daily Huddles, monthly department meetings and constant coaching.

· Clearly define the Performance Objectives for Sous chef, lead cooks and staff towards the department goals for their respective operations, in cooperation with their direct managers as applicable.

· Ensure all Baking & Pastry operations are working to the maximum levels of efficiency and that production is meeting the demands of functions and meal periods on a timely basis.

· Must be competent in the making of: Breads, Laminated dough, Chocolates, Entremets, Wedding Cakes, Showpieces to include Sugar, Chocolate and Pastillage,

· Create and maintain par inventory levels in the bake shop to meet production demands while maintaining food and labor cost goals.

· Develop weekly staffing schedules based on the demands of each operation’s business to ensure adequate staffing to meet production demands. Ensure all Baking & Pastry operations employees are being utilized to minimize overtime hours.

· Grow and maintain a strong working relationship with all Resort Culinary departments, and ensure all pertinent information and products are obtained to meet and exceed the expectations of our members and guests.

· Ensure standardized recipes are created and a standardized high-quality product is produced on a consistent basis.

· Actively research and develop new recipes and products for the operation, according to our inspired Innovation principle

· Ensure that all production, transfers and Inventories are recorded accurately in Eatec and reconcile any discrepancy 

· Be proactive in all potential situations that may have adverse effects on the integrity of the Baking & Pastry Operations. Make sound judgment calls and decisions, based on the Resort principles and values, and Resort Executive Chef.

· Be an active participant in the leadership of all Baking & Pastry employees. Coach and counsel employees on their job performance, absenteeism or tardiness issues, and any other challenges which may arise.

· Evaluate the employee’s performance monthly and provide constructive feedback, based on the criteria provided by the Company and department values and principles.

· Work with the Executive Steward to ensure necessary equipment is available for the Bakeshop demands.

· Monitor safety and sanitation practices of all Baking & Pastry kitchen employees to ensure appropriate high levels are consistently maintained.

· The Pastry Chef Job Description has been written as an outline of the Primary Job Responsibilities. There will be many other responsibilities for which the Pastry Chef will be accountable. The Pastry Chef will be informed of these responsibilities as the scope of our business changes and the demands of the position develop.

· In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed.

SUPERVISORY RESPONSIBILITIES

Manages all employees in the Pastry Department. Maintain responsibility for the overall direction, coordination, and evaluation of this unit. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts. The employee is frequently exposed to fumes or airborne particles. The employee is occasionally exposed to extreme cold. The noise level in the work environment is usually moderate.