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JOB TITLE: PASTRY Supervisor STATUS: REGULAR, NON-EXEMPT DEPARTMENT: KITCHEN SUPERVISOR: EXECUTIVE CHEF POSITION SUMMARY Administer and coordinate the production of all items required for the dessert menu. Understand the philosophy of the Chef(s) and adheres to all restaurant policies. GENERAL EXPECTATIONS: Act with integrity, honesty and knowledge that promote the culture, values of Mother Tongue, RSG Group, and Mina Group, LLC.
Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence.
Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
Represents the restaurant professionally through effective communication, cooperation and
relationships with the all business partners.
DUTIES & RESPONSIBILITIES:
Work with the Executive Chef to create and execute a dessert and team menu that is in line with the standards set forth.
Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal.
Ensure proper storage of all pastry items in refrigerators and freezers to ensure freshness and cost control.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by Mother Tongue.
Assumes 100% responsibility for the quality and integrity of products served.
Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
Participates in ordering, menu development and recipe development.
Documents new pastry recipes in standard corporate format and RecipeXchange.
Work as a member of the team to ensure success in all stations and areas of the restaurant.
Maintain a hygienic and safe working environment at all times.
Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
Be able to work lunch and/or dinner service while supervising daily production needs.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of Mother Tongue:
Properly rotate food products in order to keep spoilage and waste to a minimum.
Ensure that all equipment in work area is properly cleaned.
Perform other duties as required.
REQUIRED QUALIFICATIONS :
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must possess exemplary skills in all pastry areas the will be used in the restaurant.
Very strong product knowledge and proper handling techniques.
Must actively pursue new and innovative product and vendors that will elevate the cuisine.
Must have a very strong working knowledge of all of the equipment used in the kitchen.
Must possess strong management skills to include employee and customer relations.
Must work well both in a team and individual setting.
Must be able to strive in a high volume stressful environment and be able to accept constructive criticism from superiors.
Must be able to train and lead a team in maintaining the high level standards set forth in the training manuals.
Must have complete knowledge of the standards outlined in the culinary manual.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Thorough knowledge of pastry and dessert.
Knowledge of accepted sanitation standards.
Extensive experience with slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Must possess basic computational ability.
Must possess basic computer skills.
Further duties are not currently listed in the outline and may be added at the manager’s discretion.
Education/Experience
High school or equivalent education required.
Minimum of two years’ experience as a Pastry Cook or Assistant in a fine dining establishment (3-4 star) is preferred.
Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Physical Demands
The physical demands described here are representative of those that must be met by a Pastry Lead Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Most work tasks are performed indoors. Temperature generally is moderate and controlled by the building environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for a minimum 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability in limited space and to reach other areas of the building in a timely basis.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
COMMENTS:
All employees must maintain a neat, clean and well-groomed appearance per Mother Tongue, RSG Group, and MINA GROUP standards as outlined in the training manual and according to policies.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
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