What are the responsibilities and job description for the Pastry Chef position at The Lynhall?
The Lynhall is excited to hire our next Pastry Chef to enhance our current offerings and grow our Restaurant, Afternoon Tea, Cake Store and Private Events offerings! We are seeking candidates who share our values of compassion, community, are collaborative, humble, conduct themselves with integrity and are hungry to provide excellent hospitality to our guests. We look forward to welcoming you to The Lynhall team.
POSITION TITLE: Pastry Chef
REPORTS TO: Executive Chef
SUMMARY OF POSITION:
The Pastry Chef shall have four (4) distinctive roles with the position: (1) menu creation and execution for pastry and bakery components of The Lynhall (2) cost management and adherence to budget as they pertain to pastry and bakery items (3) management of day to day kitchen operations, including food and equipment purchasing (4) lead hiring, training, scheduling and disciplinary action for employees within the pastry/bakery department. The Pastry Chef will take on additional projects and responsibilities as dictated by the Executive Chef.
RESPONSIBILITIES AND DUTIES:
I. Menu Creation and Execution
o private event and catering desserts
o supporting bakery items for the savory menu (breads for sandwiches and tea sandwiches, etc.)
o packaged retail food items
o Cake store
o Afternoon Tea program
II. Back of House Cost Management and Adherence to Budget
III. Management of Day to Day Kitchen Operations
IV. Lead HR Functions for Pastry/Bakery Employees
V. Expected Behaviors
POSITION TITLE: Pastry Chef
REPORTS TO: Executive Chef
SUMMARY OF POSITION:
The Pastry Chef shall have four (4) distinctive roles with the position: (1) menu creation and execution for pastry and bakery components of The Lynhall (2) cost management and adherence to budget as they pertain to pastry and bakery items (3) management of day to day kitchen operations, including food and equipment purchasing (4) lead hiring, training, scheduling and disciplinary action for employees within the pastry/bakery department. The Pastry Chef will take on additional projects and responsibilities as dictated by the Executive Chef.
RESPONSIBILITIES AND DUTIES:
I. Menu Creation and Execution
- Create pastry and bakery components of The Lynhall. This includes:
o private event and catering desserts
o supporting bakery items for the savory menu (breads for sandwiches and tea sandwiches, etc.)
o packaged retail food items
o Cake store
o Afternoon Tea program
- Support culinary needs of the kitchen studio.
- Maintain a sense of culinary consistency and cohesion across all channels to ensure that The Lynhall maintains a unified brand voice.
- Coordinate with Executive Chef to make seasonally appropriate menu changes.
- Ensure that culinary team is executing menu items at the highest level at all times.
- Create standardized recipes to ensure consistent quality.
- Assist with execution of off-site catering, when required.
II. Back of House Cost Management and Adherence to Budget
- Ensure that all cost of goods associated with pastry/bakery items come in at or below budget.
- 33% Food Cost Includes Packaging
- Cost all recipes before assigning a price to maintain cost of goods sold and ensure that pricing is within range for the concept.
- Build menus efficiently, introducing items or specials that utilize food surpluses or leftovers.
- Monitor employee overtime and create schedules that keep back of house labor at or below budget.
- Keep all other costs pertaining to the back of house at or below budget.
III. Management of Day to Day Kitchen Operations
- Purchase food, kitchen smallwares, and kitchen equipment (with prior approval).
- Maintain vendor relationships, always seeking opportunities for better pricing.
- Conduct quality control across the operation daily.
- Perform on the job coaching to ensure that all pastry/bakery team members are executing at the expected levels.
- Conduct monthly inventory and submit in a timely manner.
- Maintain kitchen cleanliness at or above Health Department standards.
- Manage wholesale transfers to Edina and other sister properties.
- Provide weekly transfer numbers to Owner.
IV. Lead HR Functions for Pastry/Bakery Employees
- Lead line level staff and actively mentor them.
- Schedule all pastry/bakery employees (accounting for events and catering) and send to staff at least 7 days before the first date listed on the new schedule. Work with Executive Chef on scheduling.
- Ensure that all new hire paperwork is completed before an employee begins training.
- Ensure that pastry/bakery payroll is completed and submitted to the Owner for review in a timely manner.
- Lead all hiring, firing and disciplinary action for pastry/bakery employees in conjunction with the Executive Chef.
- Cost all recipes before assigning a price to maintain cost of goods sold and ensure that pricing is within range for the concept.
- Builds menus efficiently, introducing items or specials that utilize food surpluses or leftovers.
- Help lead new hire training for any new pastry / bakery employee.
- Ensure that all HR actions are documented thoroughly and correctly.
- Document all incidents and accidents and follows appropriate procedures for both.
V. Expected Behaviors
- Properly manage time and prioritize tasks based on business needs.
- Represent The Lynhall professionally through your personal appearance, communication, respect for others and follow through on commitments outlined here.
- Strive to exceed standards of cleanliness and coach others to do the same.
- Strive to elevate your personal performance and maintain The Lynhall’s standards of quality.
- Demonstrate an attitude of teamwork by working collaboratively with peers and employees to identify positive solutions to problems. Be open and receptive to changing needs and priorities. More detail about The Lynhall, please visit https://culinaryagents.com/entities/127619-the-lynhall
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