Job Description
PASTRY CHEF JOB DESCRIPTION The Pastry Chef plays a key role in our restaurants & culinary operations, responsible for creating exceptional dining experiences and ensuring the highest standards of food quality, creativity, and guest satisfaction. Our chief objective is to make a positive impact on a guests journey by creating memories that last a lifetime. Our culinary department embodies this by providing a sense of place & providing a genuine & personalized level of service to each guest that visits us. RESPONSIBILITIES INCLUDE (BUT ARE NOT LIMITED TO): -Ensures all measures necessary to deliver genuine hospitality with a unique experience to all guests -Recipe development with team members & Executive Chef -Executes all established recipes according to standards set in place & training guidelines \ -Executes using skills including but not limited to advanced knife handling, cakes/entremets, petit fors, sugar work, chocolate work, plated desserts for all restaurants, buffet production/execution, display work, ice creams/sorbets, doughs, bread production, viennoiserie, tea services, -Exercises empowerment to take corrective action if noticing something that does not adhere to set standards as established by The Chanler or Forbes Standards -Ensures par levels of ordering are correct according to projected business levels -Ensures par levels of mise en place are adhered to -Ensures product is produced consistently including preparation, execution, and presentation -Ensures proper storage of all ingredients from delivery to service including proper organization & rotation of ingredients -Assists with daily preparations & execution of all dishes pertaining to assigned station -Accurately conveys necessary information to Sous Chef/CDC as necessary -Maintains a sanitary station/kitchen environment at all times -Ensures all aspects of work & food handling adhere to all safety and sanitation procedures in accordance with Rhode Island State Health Codes and HACCP plans -Works with team members to continue developing them & grooming them for their next roles -Displays a desire to learn, grow, & excel through quality execution & follow-through -Displays a “Guest First” attitude & conducts themselves accordingly -Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions. -Displays an understanding & ability to oversee cost control, labor management and bottom-line profitability.Maximize effectiveness & efficiency by managing food and labor costs. -Continuously explore & work with staff to reduce costs in all areas -Conduct regular department walkthroughs and random food tastings to ensure quality and consistency. -Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines. -Monitor and train all staff in proper sanitation procedures and ensure that all employees are serving safe food. -Assist with the effective ordering based on sales -Oversee and make recommendations for equipment purchases, monitor equipment repairs and ensure equipment is operating correctly or that it is repaired in a safe and timely manner. -Ensure the strict adherence to quality standards for food served to include, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size and preparation. -Assist both Executive Chef & F&B Director in providing continuous education & training of menus to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis Performs other duties and responsibilities as required or requested IDEAL CANDIDATES ARE/HAVE -Leaders with a desire for continuous improvement in themselves & those around them -A “Get it done” mentality -Minimum 5 years professional culinary experience in Forbes rated property (Michelin training preferred) -A strong understanding of culinary trends & dietary restrictions -Genuine love for cooking & taking care of guests -Teachers that are able to focus on end results -Understanding of cost controls & ability to implement changes as needed based on business levels -Strong desire to analyze & seek the best methods to maximize effectiveness & efficiency -Able to effectively work independently & in collaboration with a team oriented mentality for success Always operates with a sense of urgency -Ab