Marisella Executive Pastry Chef

Description

Maple Hospitality Group is the national hospitality group driven by Jim Lasky, Chef Danny Grant, and a team of world-class food lovers who serve to live and live to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food, World-class service, and a one-of-a-kind dining experience. Our team’s goal is to achieve iconic destinations and programs by delivering on all three. Our restaurants and our teams deliver an experience beyond what is expected—that is the Maple Hospitality promise.  As the Company expands throughout Chicago, Scottsdale, Dallas, Miami and Santa Barbara opportunities for growth, travel and continuing education are endless.

In everything we do, there are four principles that we live by:

• Generous - We always give more than we receive, and we never take advantage of a guest. The value that a guest receives always exceeds what they pay.
   
• Excellence - We do our work exceptionally, with skill and talent curated from decades of hospitality experience. Our staff has more food, wine, and cocktail knowledge than any other Hospitality Group.
   
• Fun - We love what we do, we laugh a lot, and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant.
   
• Fail Fast - As we strive to be the best, we will make mistakes. It is ok to screw up as long as you learn, adjust, and get better. Don’t wait… fail fast and move on.
   

Benefits & Incentive Package Includes:

What You Will Do

• Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position
• Maintain proper inventory practices and reporting
• Create menu specials, as requested by the Executive Chef
• Schedule and manage staff. Build a strong kitchen and dish team. Recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties
• Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards
• Communicate effectively and genuinely with staff members, guests and all departments
• Maintain a friendly, caring and professional demeanor at all times in a fast-paced environment
• Respond quickly to guest and staff complaints and requests in a friendly and professional manner
• Report to the Executive Chef on operational wins, losses and areas in need of improvement

Financials 

• Track COGS and assist team in reporting accurate COGS
• Ensure all labor systems are being followed
• Ensure all SOPs and timelines for COGS are being followed
• Assist team in maintaining food and labor COGS standards

Food & Menu Development 

• Collaborate with Chef Team in creating weekly specials, plan menus, and select plate presentations that highlight seasonal ingredients and customer demand 
• Work with vendors & local farms to source new and fun products
• Push food quality and standards

Culture, Service & Day to Day Operations 

• Continue to develop and teach MHG culture  
• Ensure all SOPs that have been created to help run a successful operation are being followed
• Work closely with the Human Resources Department to ensure compliance with all federal and state labor laws, as well as MHG Human Resources policies and procedures 
• Provide leadership in staff engagement, satisfaction, and retention
• Help to recruit exceptional staff members. Ensure they’re properly trained to execute their job duties above expectations, making sure they understand the company culture
• Maintain a friendly, caring, and professional demeanor at all times in a fast-paced environment

BOH Team Development 

• Communicate with Human Resources on staffing needs and ensure that restaurant is staffed per guidelines 
• Mentor and manage all chefs in becoming strong leaders that can train and develop hourly employees to move up within the ranks 
• Assist in recruitment of new talent
• Oversee the Pastry Sous Chefs and Hourly Staff for your department
• Schedule, mentor, and manage the team

What We’re Looking For

• 3 years of Executive Pastry Chef management experience at high-end level restaurants, or comparable
• Strong written and verbal communication skills, must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional and energetic approach management
• Must be able to support, lead, and motivate staff
• Attention to detail and commitment to quality

This Role Requires

• Ability to stoop, reach, bend, climb, and walk
• Forward bend of head/neck for countertop activities
• Repetitive upper extremity movements
• Grasp bilaterally
• Fine motor coordination
• Repetitive lifting
• Ability to move equipment and/or product up to 25 lbs
• Complete position requirements in a hot, noisy, and fast-paced environment
• Ability to handle a variety of equipment safely
• Must be able to be stationary for extended periods of time

Qualifications

What We’re Looking For

• 3 years of Executive Pastry Chef management experience at high-end level restaurants, or comparable
• Strong written and verbal communication skills, must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional and energetic approach management
• Must be able to support, lead, and motivate staff
• Attention to detail and commitment to quality

This Role Requires

• Ability to stoop, reach, bend, climb, and walk
• Forward bend of head/neck for countertop activities
• Repetitive upper extremity movements
• Grasp bilaterally
• Fine motor coordination
• Repetitive lifting
• Ability to move equipment and/or product up to 25 lbs
• Complete position requirements in a hot, noisy, and fast-paced environment
• Ability to handle a variety of equipment safely
• Must be able to be stationary for extended periods of time