Executive Pastry Chef

Homma Talent•Bluffton, SC

2d•$70,000

About The Position

The Executive Pastry Chef will drive, assist, and collaborate with the Culinary Leadership team to develop pastry menus and programs for the property. The focus of the role will be to strategically manage the daily operations and long -term vision of the pastry department with a pro -active approach and gracious attitude. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.

Requirements

A 4 -year college degree in Culinary/Hospitality related degree
Minimum of 5 years’ service experience, with 3 years’ of leadership experience in the pastry kitchen
Recipe development, food costing practices, labor management, team building and menu development experience
Bread baking program
Most work tasks are performed indoors
Temperature generally is moderate and controlled by environmental systems; however, must be able to work in extreme temperatures like freezers ( -10Â°F) and kitchens (+110Â°F), possibly for one hour or more
Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom
Ability to physically self -demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices
Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.

Responsibilities

Primary responsibilities include hiring, training, and direct supervision of the pastry department. Evaluate performance; lend guidance, leadership, and discipline as needed with the assistance of the Executive Chef and culinary leadership team. Provide mentorship to Pastry Chefs to grow and develop their knowledge and skills.
Write, maintain, and update all pastry menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
Attend meetings, communicate information to pastry department, oversee pastry production flow and make adjustments in order to adhere to control procedures for cost and quality.
Review staffing levels and schedule the department appropriately to ensure that proper coverage is maintained while maintaining payroll costs in line with forecast.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule
Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.