Executive Pastry Chef

Scope:   

Preparing top notch desserts served in all outlets of The Club at Las Campanas                                                                                               

Primary Responsibilities:

• Assess daily bakery needs in conjunction with the Executive Chef, Executive Sous Chef and Events and Banquet Chef.
• Review bakery needs for special events through Event Orders with the Events and Banquet Chef.
• Assist the Executive Sous Chef with daily quality control checks.
• Operate within budgeted food cost guidelines under supervision of Executive Sous Chef.
• Use recipe cards when making any item.
• Check with supervisor for menu changes.
• Visually inspect and select food items of the highest quality in the preparation of all menu items.
• Keep storage and work areas and equipment and machinery, clean and in accordance with food safety and sanitation standards.
• Clean all equipment used immediately following use and general cleaning.
• Follow Executive Sous Chef and Events and Banquet Chef’s directives.
• Submit a list of all products and materials needed and maintain inventory; after checking inventory alert Executive Chef of outages.
• Train specific staff to plate desserts for meal service in food and beverage outlets and private events. 
• Attend all kitchen employee meetings.
• This position requires to work more than 40 hours per week. 
• Other duties as deemed necessary by supervisor and management.

Relationships:

Internal:   All Club departments: For effective communication.

External:  Members/Guests: To provide excellent service.

                         Vendors:   To purchase and receive goods.

Qualifications:

• Education/Experience: High School Diploma or equivalent is preferred.
•  3-5 years experience as a Pastry Chef or Assistant Baker or Baker.
• Experience with all kitchen equipment.
• Working knowledge kitchen /pastry food safety and sanitation standards

Skills:

• Ability to comprehend and carry out instructions.
• Ability to operate large capacity mixer, ice cream machine, convection oven, pizza oven, proof box, mixer, robo coupe or other food processor, 40 gallon steam kettle, and steam cabinet.
• Multi-task in a faced paced environment.
• Maintain professional appearance at all times. 
• Able to work flexible schedule up to and including nights, weekends, and holidays.
• Ability to read, write, and speak English.
• Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Mathematics Using mathematics to solve problems.
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Reading Comprehension Understanding written sentences and paragraphs in work related documents.
• Science Using scientific rules and methods to solve problems.
• Speaking Talking to others to convey information effectively.
• Writing Communicating effectively in writing as appropriate for the needs of the audience.
  Coordination Adjusting actions in relation to others' actions.
• Instructing Teaching others how to do something.
• Negotiation Bringing others together and trying to reconcile differences.
• Persuasion Persuading others to change their minds or behavior.
• Service Orientation Actively looking for ways to help people.
• Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
• Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Working Conditions: 

Physical/Cognitive Activities:

Pastry Chef

This description of physical and mental activities is not intended to describe essential job functions.  Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

Organizational Structure:

• Reports to:  Executive Chef, Executive Sous Chef
• Subordinates:  N/A