Job Description/Responsibilities:
Supervise and manage the pastry side of the kitchen and utility personnel. Duties include hiring, discipline, and performance reviews. Supervise and coordinate all related pastry and baking activities. Review and assist in the development of menus. Select and develop recipes. Standardize production recipes to ensure consistent quality. Establish presentation techniques and quality standards. Establish production levels and oversee the purchases, inventory, and cost control of all food products and other materials as needed. Ensure proper safety and sanitation techniques and procedures in kitchen areas, as well as proper equipment training, operation, and maintenance. May also be required to deliver to and/or set up events and perform on-site chef duties at special events. Direct report to Chef and Sous Chef.
Recipe to Succeed:
Supervisory, leadership, management, and coaching skills
Good communication skills, both written and verbal
Ability to communicate on various levels, including management, customers, clients, and associates
Proficient in menu and recipe development, cost controls, purchasing, and inventory management.
Proficient computer skills, including various computer programs, Microsoft Office programs, email, and the Internet.
Ability to perform various motor skills, such as lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping, and arm-hand coordination continuously. Able to lift 50 pounds.
Ability to multitask and stay focused despite constant interruptions.
Ability to get along well with others, demonstrate flexibility and patience, and work as a team member.
Culinary creativity and menu writing abilities.
Exhibit courtesy, tact, and reasonable speed in performing duties.
Necessary Ingredients:
Bachelor’s or Associate’s Degree in Culinary Arts, preferred.
Three to five years of culinary management experience in catering, foodservice, fine dining, or restaurant settings, with expertise in inventory management and purchasing control.
Proficiency in food and catering trends, emphasizing quality, production, sanitation, food cost control, and presentation.
Knowledge of profit and loss (P&L) accountability.
ServSafe® certification.
Food Allergen certificate.
Physical ability to lift 50 pounds.
Valid driver’s license.
