What are the responsibilities and job description for the Pastry Chef - Promontory Club - Park City position at PROMONTORY CLUB MASTER?
Job Details
Description
Elevated above the Distractions
Promontory has received universal acclaim as a destination where life’s greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community – which spans more than 11 square miles – features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close.
Promontory Club is looking for an experienced Pastry Chef responsible for the bakery department of Promontory Club. The Pastry Chef will provide leadership in conjunction with and in the absence of the Culinary Director / Director of Food & Beverage. Must be able to give clear, understandable direction and set an example to employees in order to maintain a high standard of quality.
SPECIFIC JOB REQUIREMENTS:
- Must have 3 to 5 years' experience baking and must have some experience supervising
- Must be capable of producing accurate, consistent and excellent quality products efficiently
- Must have good communication skills and work well with others.
- Must be able to make decisions in line with company procedures and policies when needed
- Must be able to execute all banquet bakery menu items
- Must be able to present a courteous attitude to guests, work well with other employees and follow directions
- Must be able to work a variety of shifts including early morning and evening shifts
- Must have a valid driver's license
- Must provide basic pastry tools as needed.
- Standing for long periods of time
- Lifting and carrying full sheet pans
Qualifications
JOB DUTIES AND RESPONSIBILITIES:
- Reports directly to Culinary Director or Director of Food & Beverage.
- Supervise bakery operations in accordance with Promontory Club and kitchen policies
- Supervise a flow of production recognizing potential problems and suggesting solutions
- Maintain efficient bakery production with consistent attention to detail, quality and attractive presentation
- Oversee use of standard recipes for all bakery and pastry items.
- Develop dessert menus for restaurants, banquets and special events in conjunction with DOFB.
- Make weekly employee schedules according to business and budget, monitoring payroll and sending time changes to Human Resources
- Control food cost and waste through efficient production and proper rotation of product
- Help in recruiting efforts for new employees
- Monitor labor and revenue budget and do monthly re-cap as well as develop budget in conjunction with DOFB.
- Know food costs and be able to do a costing of a recipe
