Executive Pastry Chef

Executive Pastry Chef

The Executive Pastry Chef will have a passion for Baking (Pastry), as well as lead the culinary team to ensure that the kitchen runs effectively. The Executive Chef must be knowledgeable in executing in a kitchen and developing a well-organized line. The Executive Chef is responsible for controlling all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. This person should be a strong, strategic leader and be well versed with a financial/business acumen.

Core Objectives of the Role (this list is not all inclusive) :

• Ensuring that all operational standards are communicated, understood and are being met in their department through training and a strong partnership with the other managers
• Coaching and teaching Sous Chefs and Team members to achieve our culinary standards
• Monitoring food presentation and product display detail, also educating others to present food with The Cake Bake Shop brand standards
• Working with collaborative resources to capture, leverage and create culinary menu enhancements and rollout items
• Coordinate and manage food preparation from initial preparation to finalized product
• Maximizing the productivity of all kitchen staff and coaching to increase productivity, when necessary
• Training and developing the Sous Chef and Team Members on proper execution as well as personal development
• Adhering to standardized recipes and obtains approval for new recipes
• Monitoring inventory and purchasing of supplies/food from only approved vendors
• Maintaining their department and surrounding areas in such a condition that meets company standards, along with health code regulations
• Communicating and collaborating efficiently with the Management Team to assist in a smooth service
• Assisting in the hiring and training of team members in their respective department and monitors their performance
• Performing annual performance reviews in conjunction with merit increases
• Creating and monitoring weekly schedules to ensure proper staffing
• Establishing, maintaining, logging and controlling food waste on a daily basis
• Assisting in execution of shifts as a functional expert in all stations
• Implementing policies and procedures to enhance and measure the quality of the food prepared
• Working closely with the Management Team to exceed guest expectations
• Partner with the Event Planner to develop event menus and ensuring proper execution of events
• Creating a safe workplace for all team members
• Overseeing the repairs of kitchen appliances and following up on progress. Communicating all repairs to the Operations Manager and obtaining approval for repairs
• Assisting in menu costing of all recipes, allowing for proper menu pricing
• Working on batch recipes and development of service materials
• Ensuring communication and understanding of the Cake Bake Shop baking and cooking standards to the Sous Chef and Team Members
• Ensuring quality, consistency and adherence to standards in Food Management, Safety and Sanitation
• Maintaining and updating the Cake Bake Shop culinary standards as needed, gaining approval by Executive Team for and changes
• Leading menu change for their respective department, including assisting with the training procedures for front of house Team Members
• Seeking guest feedback and listening effectively to provide relevant solutions within their respective department
• Exceeding the expectations of guests by maintaining The Cake Bake Shop standards within their department
• Monitoring labor percentages and keeping them within acceptable ranges as defined by the Executive Team
• Consistently seeking new ways to accomplish goals efficiently within their scope of work
• Following HR procedures as it related to policies and practice consistency when addressing team member issues
• Dealing effectively with Team Member conflict and diffuses difficult situations
• Collaborating with other departments to achieve goals and problem-solve
• Taking an ownership mentality of their department and their role
• Effectively listening to feedback from leaders, peers, and Team Members, responding with open mindedness and humility
• Continuously developing new skills to adapt to changing work environments
• Mentoring others to create an inclusive environment that encourages creativity and collaboration
• Adhering to SOPs for their respective departments in all facets of the business
• Upholding team member uniform expectations without compromise
• Ensuring that any cross-training or retraining needs are communicated and coordinated with the Training & Development Manager
• Following the proper channels of approval for policy changes
• Keeping turnover at an acceptable range as defined by the Executive Team
• Manage Team Member training and engagement of new hires to increase retention
• Holding useful and regular meetings with Sous Chef and Team Members to ensure proper communication and act as a resource for the development of the department
• Other duties as assigned by the Operations Manager or Executive Team

Qualifications:

• Degree in Culinary or a related field preferred
• At least 5 years of experience in restaurant management with at least 2 of those years having worked as an Executive Chef in a fine dining establishment
• Professional appearance
• Able to lift/move up to 50 pounds
• Able to work in a standing position for extended period of time
• Able to adhere to a 45-hour work week with availability in the mornings or evenings, weekdays, weekends and holidays (if necessary)
• Must be Servsafe Certified
• Must be proficient in Food and Alcohol Safety

Perks:

Paid Time Off
Flex Days
Sick Days
Bereavement Leave
Health Insurance
Dental Insurance
Vision Insurance
Life Insurance
STD/LTD/Hospital Indemnity/Cancer Insurance
401K Plan
Manager Meals
Discounts on Retail, Desserts, and F&B