Executive Pastry Chef
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About The Position
As Executive Pastry Chef, you would be responsible for directing and administering the planning, preparation, production and control of all pastry production in the resort's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Direct, oversee and participate in all pastry production and operations, to include, but not limited to, quality preparation and presentation of pastries, desserts and baked goods, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage and Executive Chef. Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation. Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward. Recruit, interview and train team members. Assist fellow team members and other departments wherever necessary to maintain positive working relationships.
