About the job Executive Pastry Chef
Responsible for the overall operation and supervision of staff in the Baking / Pastry Department "Hands on" working chef who manages and directs the daily operations of the pastry shop, including the management and performance of employees regarding pastry-related items including breads, pastries and confections.
Job Duties
1. Staff Management and Personnel :
- Interviews and hires new employees. Conducts new hire orientation of pastry / baking staff and oversees the training of new employees.
- Prepares schedules and ensures that the Pastry Department is staffed appropriately according to business needs.
- Manages performance of employees, disciplines and when necessary terminates employees.
- In coordination with the Training Manager, provides training to all personnel related to Davio's culture, standards, processes and policies.
- Sets the example by providing a hands-on style of management in all areas of kitchen operations.
- Ensures that all desserts, pastries, etc. are prepared to standard and served in a timely manner.
- Ensures all employee documentation (e.g., personnel files, I-9's) is accurately and completely maintained, both electronically uploaded as designated and in the employee's on-site personnel file.
2. Guest Service :
Ensures exceptional quality of food to meet or exceed guest needs and dietary restrictions.3. Food Safety and Planning :
Responsible for developing pastry-related menu items and recipe creations for breads, pastries and confections.Estimates baking / pastry needs, place orders with distributors, and schedule the delivery of food and supplies.Responsible for the plating design and decoration of all pastry-related items.Ensures designated food recipes are prepared as listed.Reviews upcoming city and state special events, booked parties and reservations for expected guest counts and coordinates food items, quantities, etc... to meet the expected guest needs.Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas and equipment. Ensures compliance with operational standards, company policies, federal / state / local laws, and ordinances.Responsible for ensuring consistent high quality of pastry-related products and preparation, uniforms, and appearance standards.Ensures the proper equipment maintenance and requisitions on an ongoing basis.Estimates food costs to ensure proper budgeting and cost effectiveness.Evaluates portion control of food quantities to minimize waste.Ensures proper storage and labeling of food items.4. Coordinates and organizes food and related supply needs for private events.
5. Performs all other related duties as assigned.
Required Education, Training, Knowledge and Experience
2 year Associates degree, or equivalent, preferred in culinary arts or related field. A combination of practical experience and education will be considered as an alternative.Minimum of 5 years of Head Chef experience in fine dining which includes personnel management and operational experience.Working knowledge in the following dimensions of kitchen functions : food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.Experience in restaurant point-of-service (POS) systems (e.g., MICROS), preferred.Ensures compliance with federal, state and local laws and ordinances.Maintains current necessary state and federal required certifications.Core Skills, Competencies, and Characteristics
Demonstrates exceptional written and verbal communications skills and exceptional consciousness of non-verbal language and cues.Must be fluent in English to comprehend and clearly communicate, both written and verbally.High level of active listening skills and strong guest service skills which includes the ability to resolve guest issues / complaints with tact and diplomacy.Strong leadership and people management skills.Strong multi-tasking, organizational and time management skills to ensure a quick response to guest needs.Effective problem solving skills to detect changes in circumstances or events.Maintains a high level of professionalism and courteous demeanor.Positive team and motivational skills.Aptitude for accurate mathematical calculations as it relates to inventory, food preparation and related supplies.Exceptional personal hygiene and positive representation of the organization to employees, guests and vendors.General food service environment in which you may remain standing on your feet for up to twelve hours and may also be required to stoop, kneel, reach, lift and / or carry during the course of the work shift. This may require you to regularly lift and / or move up to 30 lbs. during the course of the work shift.
