Executive Pastry Chef

Description

The Executive Pastry Chef supervises and is responsible for staffing, training and leading all cooks in the Pastry department. The Executive Pastry Chef is responsible for baking and preparing quality pastry items and must have proficient levels of pastry and baking skills & operations, training abilities, and must be able to plan/prepare menus for dessert items for all Club food outlets which include all restaurants, banquets, parties and special events. This person is accountable for the department's performance, including financial, service excellence, hiring, personnel quality, and events execution for the Club and its members. Moreover, the Executive Pastry Chef assures the staff is passionately focused on service and is consistently meeting service guarantees and standards while maintaining compliance with all Club and department policies and procedures by practicing clear and open communication.

The Executive Pastry Chef preserves and promotes the unique culture of the DAC known for service excellence and goodwill among members, guests and staff. She/he must professionally produce the absolute best possible quality of hospitality, operational excellence, and member/guest satisfaction. A successful Executive Pastry Chef must have excellent written and verbal communication skills and the ability to understand and resolve member and guest concerns while working effectively in a high-functioning and accountable team environment.

Supervisory Responsibilities:

• Leads, manages, and is accountable (LMA) for staff in the area of responsibility.
• Facilitates communication with employees and managers to ensure operational needs are met.
• Actively solicits feedback from members to enhance programming and offerings.
• Coordinates the selection, training, development, and evaluation of leaders and employees on the Pastry team.

• Has a passion for and aptitude for teaching and training.
• Protects, cultivates, and exhibits the DAC culture each day, exhibiting core values and the visible traits of DAC leaders.

Additional Duties/Responsibilities:

• Daily preparation and production of quality baking and pastry items such as breakfast items, desserts, cakes, pies, breads, ice creams, sorbets, creams, simple syrups, amenities, confections, displays/centerpieces and special ala carte requested items. 
• Focus on taste, variety, quality and appearance of all baking & pastry items.
• Perform daily routine tasks as outlined either verbally or written via check lists, banquet event orders or as directed by the Executive Chef.
• Develops recipes and ensures all items are accurately costed and updated accordingly.
• Develops and plans specials as needed or as requested.
• Designs setup and decorates dessert buffet presentations as needed with an emphasis of quality and appearance.
• Sets an example and maintains a professional, clean and well-groomed appearance, following uniform policies and as instructed by Executive Chef.
• Works with a positive attitude and speaks with others using clear and professional language and is able to motivate employees and promote an environment of teamwork.
• Trains staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that member service, operational needs, and financial objectives are met.
• Recognizes superior quality products, presentations, and flavor.
• Maintains food preparation handling, temperature of food, and correct storage standards.
• Maintains purchasing, receiving, and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Ensures compliance with all applicable laws and regulations.
• Works to continually improve member and team member satisfaction while maintaining the operating budget.
• Leads development and training of pastry team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.
• Performs other duties as assigned.

Qualifications