Chef, Pastry

Churchill Downs Incorporated•Louisville, KY

1d•Onsite

About The Position

The Pastry Chef position is a role primarily defined by the leading of the Derby City Gaming & Hotel culinary team while creating diverse breadmaking, pastry, and dessert offerings. The Pastry Chef contributes to the success of the Food & Beverage department by directing and guiding the restaurant operations to ensure a positive guest experience while ensuring company profitability.

Requirements

Management abilities demonstrated in managing the kitchen's effectiveness.
Maintaining interpersonal working relationships among all personnel.
Oral and written communication skills.
Willingness to assume overall responsibility relative to the performance of the kitchen in the absence of the upper management staff, work flexible hours, and handle high-pressure deadlines.
Three to five years’ experience as a sous chef, pastry sous chef, or pastry chef.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
Valid health certifications, if required.
Able to obtain and maintain a valid Kentucky racing and gaming license.

Responsibilities

Provides leadership and guidance to all employees within the pastry department, ensuring exceptional quality of product and service standards are upheld.
Provides leadership and guidance to all employees within the culinary department in the absence of the Executive Chef and Sous Chef.
Assists the Executive Chef with menu development related to pastry.
Develop and create new pastry ideas and design presentations that are presented in a tasteful and appealing way.
Develop new seasonal recipes and menus that relate with current trends.
Ensures proper handling of all food products.
Maintains food and labor costs related to the pastry department.
Meet with the marketing department to discuss occasion-related desserts or baked goods needed for the property and/or guests.
Maintain sanitation procedures and organization of work area, adhering to all OSHA regulations.
Monitor and order ingredients, supplies, and equipment.
Establishes menu forecasts based on customer counts or business forecasts and previous experience of dates and holidays. Responsible for posting the menu forecast for all kitchen team members to review.
Reviews the prep team's staffing levels to maintain budget employment levels and delegates authority or assigns duties to all staff as necessary.
Assists and advises upper management in training and developing staff, interviewing new hires, completing the hiring process, and evaluations.
Reviews and improves service execution, ticket times, and production schedule.
Verifies that kitchen staff maintains all portion sizes, quality standards, departmental rules, policies, and procedures and supervises the production of all food items.
Verifies that all sanitation and nutrition practices are maintained by kitchen staff.
Ensure the safety and security of employees and guests.
Implement programs and processes to reduce loss-time injuries.
Responsible for the enforcement of company policies and procedures.
Works with the marketing team to prepare for events and promotions.
Maintains a cooperative relationship with vendors.
Meets with departmental directors and managers as necessary.