The Head Pastry Chef is responsible for overseeing the Pastry team, supporting the Executive Chef with managing their performance and strategy, and being accountable for meeting Sky River food quality standards and financial goals. They must ensure that pastries, desserts, and menus are properly executed and managed. Specific responsibilities include creating and projecting costs for new offerings and/or specials in the outlet, assigning tasks and priorities, coordinating resources, and controlling operating expenses. In addition, the Head Pastry Chef ensures excellence in guest satisfaction through effective training of staff, commitment to the “Sky River Spirit”, and a hands-on, lead-by-example management style.
- Evaluates current needs, past experiences, and forecasted business conditions to make decisions and recommendations for best allocation of resources in the outlet to achieve maximum financial returns and guest service levels.
- Monitors and evaluates food preparation by observing cooking with correct recipes and techniques to ensure food quality and consistency according to specification standards.
- Works with the Executive Chef to assist with the development of large party menus to meet client requests, cost requirements and feasibility for efficient preparation.
- Supervises and mentors Pastry staff, including hiring, training, scheduling, and performance management.
- Leads the design and execution of innovative menus and specials for Pastry and determines the costs associated.
- Develops and maintains recipe cards and specifications to ensure quality, consistency, portion, and cost control.
- Maintains and ensures compliance with a system of department and company regulations, policies, procedures, and internal controls.
- Assists in other kitchens of the property as necessary.
- Ensures that staff keeps the work area clean and organized at all times.
- Ensures that the proper closing procedure with cleaning and labeling is followed consistently.
- Enforces food safety, sanitation, and hygiene standards in compliance with local health regulations.
- Develops and ensures compliance with departmental budget by maintaining budgeted food costs and actively monitoring labor costs, cost of goods, and other expenses.
- Oversees all Pastry purchases, inventory stock, orders goods and overseas receiving.
- Organizes Pastry outlets for fast, efficient, and appetizing service.
- Meets special guests.
- Stays current with industry trends and techniques to continuously elevate the Pastry program.
- Attends periodic meetings and training sessions.
- Learns and manages P.O.S. and/or other control systems.
- Maintains inventories through P.O.S. and/or other control systems.
- Demonstrates commitment to guest service excellence and ethical conduct.
- Presents a neat and clean appearance at all times.
- Performs other duties as assigned.
Requirements:
- Must be 21 years or older.
- Associate degree in related field, or equivalent experience required.
- Must have food service, Baking & Pastry Arts, or Culinary Arts degree.
- 8 years' culinary experience.
- 5 years' pastry & bakery experience.
- 3 years' supervisory experience.
- Strong knowledge of classic and modern pastry techniques, chocolate work, sugar artistry, and bread baking.
- Excellent organizational skills and attention to detail.
- Strong analytical and problem-solving skills.
- Strong supervisory and leadership skills.
- Proficient with Microsoft Office Suite or related software and scheduling software.
- Must have a well-rounded food background, administrative and people skills.
- Must have extensive knowledge of all kitchen equipment.
- Ability to work flexible hours, including weekends and holidays.
Is this position responsible for selling, serving, or distributing alcoholic beverages or do they have comp authority? No
Gaming License Required? Yes, process facilitated by the Company
Other Certifications? Food Safety, ServSafe
