Executive Pastry Chef

• Plans production for pastry department, according to menu or special requirements.
• Supplies recipes for, and suggests methods and procedures to pastry workers.
• Fashions table and pastry decorations, such as statuaries and ornaments, from sugar paste and icings.
• Ensures that high standards of sanitation and cleanliness are maintained.
• Establish controls to minimize food and supply waste and theft.
• Requisitions supplies and equipment.
• Maintains production records.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays
• Participates in preparing desserts.

SUPERVISORY RESPONSIBILITIES

• Manages/supervise employees in the Pastry Department.
• Is responsible for the overall direction, coordination, and evaluation of these units.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

Excellent verbal communication skills. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively. Ability to read all menus and promotions.

Menu planning and execution of menus and costing. Possess knowledge of culinary arts, food & beverage service, hospitality, and business. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems.

Ability to apply common sense understanding to carry out detailed written or oral instructions. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line.

Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.