What are the responsibilities and job description for the Executive Pastry Chef position at Wolfgang Puck Fine Dining Group?
Rise to the Top and Lead the Sweet Revolution as Our Executive Pastry Chef! Your Delicious Career Journey Starts Here.
The Executive Pastry Chef is responsible for overseeing the pastry operation and overall operational management of entire pastry team and staff while promoting mission statement, product and service standards and marketing goals of the company.
Essential Job Functions:
- Manage ordering, handling and preparation of entire pastry and baked goods
- Write all food product purchasing specifications for dessert and bread programs
- Organize development of food related standards of procedures
- Maintain highest standards of food product and kitchen sanitation, storage and handling procedures
- Standardize, by department and product position, all menu and dessert production recipes and finished product specifications
- Conduct menu tastings
- Develop full banquet and outlet menu development with product presentation specifications
- Manage employee training, review and development
- Maintain the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions
- Manage budgetary/forecasting and analysis
- Compute all recipe costs
- Performs other duties as assigned to meet business needs
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education:
- Four year college or university program certificate or 2 to 4 years related experience and/or training or equivalent combination of education and experience
- Technical Culinary diploma
- Pastry Chef or Pastry Sous Chef position in a world class property or restaurant with multi-unit staff and production requirements
- Proven ability in pastry concept and design
- Must be able to work a variety of shifts, including weekends and holidays
- Must be able to perform in fast paced environment
- Proven ability to drive revenues and profit
- Creativity and artistic ability to produce eye catching pastries and desserts
- Ability to monitor and/or maintain quality control standards
- Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials
- Expert knowledge of kitchen hygiene and food safety
- Expert management and supervising skills
- Ability to manage time effectively
- Expert communication and organizational skills
- Strong interpersonal and problem-solving abilities
- Excellent work ethic with a high degree of responsibility
Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. Employees also work around knives, dicers, mixers, slicers and other sharp objects. Work surfaces may be slippery. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.
Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.
