Executive Pastry Chef

Nemacolin • Wharton Township, PA

7d • Onsite

About The Position

The Executive Pastry Chef is responsible for assisting in overseeing all day-to-day operations and coordination of the restaurant, ensuring every guest experience is a memorable one. This position plays a key role in the Food and Beverage Department as part of the management team. All outlet leaders are responsible for the fiscal success of both their managing outlet and the overall success of the Food and Beverage Department through teamwork, promotion and retention of associates, as well as creative problem solving.

Requirements

• Relevant culinary qualifications and previous culinary leadership experience required.
• 5-6 years’ pastry leadership experience.
• Superior customer/guest service relations experience required.
• Must possess an outgoing personality and knowledge of superior customer service training.
• Must possess superior communication skills and the ability to manage workflow orders while developing positive FOH and BOH relationships.
• Must be at least 18 years of age.
• Candidate must have the ability to work varying shifts, including evenings, weekends, and holidays.
• Must be able to speak English fluently.
• Ability to perform basic mathematical functions.
• Knowledge of and ability to operate Microsoft Office Programs – Word, Excel, PowerPoint, etc.
• Proven track record of staff development and retention.
• Demonstrates interpersonal sound judgment and decision-making skills in directing administrative tasks, using discretion when necessary, understanding the potential impact on the department.
• Must be able to lift/push/pull/carry no more the 5-30 lbs.
• Ability to stand continuously for 95%, operate equipment for 15%, kneel for 20%, bend for 50%, climb for 35%, and drive for 0% of their scheduled shift.

Nice To Haves

• Experience in a Forbes four or five star rated restaurant is preferred

Responsibilities

• Delivers internal and external guest service the Nemacolin way. Goes above and beyond – whether for an associate or guest.
• Responsible for actively building and retaining guest relations and acts as a mentor to other employees and coworkers to provide superior guest service.
• Responsible for all day-to-day restaurant culinary operations
• Communicates directly and on behalf of the owner, executives, associates, family members and others, on matter related to owner’s interest.
• Meets all financial goals in accordance to budget.
• Works closely with the Resort Executive Chef and Vice President of Food and Beverage to create an atmosphere of teamwork.
• Successfully completes critical aspects of deliverables with a hands-on approach – including drafting acknowledgement letters, personal correspondence and other tasks that facilitates the team’s ability to effectively lead the company.
• Approves all schedules created by management team.
• Ensures accurate and timely submission of payroll.
• Communicates all resort news to associates as needed.
• Attends all mandatory meetings within department and resort.
• Following up with guest concerns in a timely fashion.
• Assist in creating yearly operating budget.
• Excellent attention to detail and ability to multi-task in high-pressure situations while maintaining confidentiality.
• Demonstrates independent and advanced decision-making for complex problems by utilizing critical thinking, analysis and problem-solving.
• Outstanding time-management skills, with proven ability to accomplish numerous tasks and challenging priorities in an effective and timely manner; demonstrated ability to execute on short-term, deadline-driven tasks daily, as well as important long-term projects requiring collaboration from multiple parties.
• Ability to hand confidential information with discretion and tact.
• Works with Food and Beverage leaders to ensure all compliance (RAMP, ServSafe, Knife and Blade, etc) and leadership training requirements are met.
• Ability to execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity.
• Provides impartial coaching and instructive feedback to culinary team during training, service and recovery investigations.
• Reviews resort daily financial reports and responds accordingly by providing instructive feedback and recommendations as necessary.
• Assists in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines.
• Willing to assist in other departments as necessary or dictated depending on business levels and resort needs.
• Ensures proper labeling and dating as well as holding and rotating techniques for storage.
• Responsibility for production of consistent quality product and the continued innovation of culinary trends and guest palates.
• Upholds and ensures compliance with all company and departmental policies and procedures.
• Possess above-average knife skills as well as proficiency in varying cooking techniques, saucier, and butchery.
• Conducts routine safety/sanitation inspections of the operation to Nemacolin Food and Beverage standards while meeting or exceeding local, state, and federal health and safety regulations.
• Responsible for guest satisfaction and ensures/reinforces Forbes Five Star and/or Four Diamond standards are achieved and sustained while interacting with guests utilizing the Nemacolin brand standard – providing the guest with information about the resort – highlighting unique features and offerings.
• Regularly responsible for associate engagement and provides feedback on creating a positive atmosphere for associates.
• Creates work schedules to ensure adequate staffing during dining periods and actively moves through the dining room – assisting associates when necessary, interacting with guests, and generally overseeing the fine dining service standards meet/exceed standards.
• Ability to communicate effectively and professionally with external contacts and all levels of associates.
• Ability to use all required office/kitchen equipment in an effective and efficient manner.
• Other job duties as assigned.

Benefits

• Competitive compensation and attractive 401(k) program
• Medical, dental, and vision coverage available
• Paid time off
• Educational and career advancement support
• Savings across resort dining, retail, spa, and activities
• Discounted associate meals, dry cleaning, and uniform services
• Exclusive access to The Rec Center, The Market, The Pub, and the Wisteria associate community
• Paid training and continuous learning opportunities
• Leadership development and accelerated leadership pathways
• Mentorship, coaching, and cross-functional experience
• Monthly recognition opportunities for associates, leaders, and teams

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed