Pastry Chef

The Chanler Inc•Newport, RI

About The Position

The Pastry Chef plays a key role in our restaurants & culinary operations, responsible for creating exceptional dining experiences and ensuring the highest standards of food quality, creativity, and guest satisfaction. Our chief objective is to make a positive impact on a guests journey by creating memories that last a lifetime. Our culinary department embodies this by providing a sense of place & providing a genuine & personalized level of service to each guest that visits us.

Requirements

Leaders with a desire for continuous improvement in themselves & those around them
A “Get it done” mentality
Minimum 5 years professional culinary experience in Forbes rated property (Michelin training preferred)
A strong understanding of culinary trends & dietary restrictions
Genuine love for cooking & taking care of guests
Teachers that are able to focus on end results
Understanding of cost controls & ability to implement changes as needed based on business levels
Strong desire to analyze & seek the best methods to maximize effectiveness & efficiency
Able to effectively work independently & in collaboration with a team oriented mentality for success
Always operates with a sense of urgency
Ability to pivot & make a decision quickly always in the best interest of the guest

Responsibilities

Ensures all measures necessary to deliver genuine hospitality with a unique experience to all guests
Recipe development with team members & Executive Chef
Executes all established recipes according to standards set in place & training guidelines
Executes using skills including but not limited to advanced knife handling, cakes/entremets, petit fors, sugar work, chocolate work, plated desserts for all restaurants, buffet production/execution, display work, ice creams/sorbets, doughs, bread production, viennoiserie, tea services,
Exercises empowerment to take corrective action if noticing something that does not adhere to set standards as established by The Chanler or Forbes Standards
Ensures par levels of ordering are correct according to projected business levels
Ensures par levels of mise en place are adhered to
Ensures product is produced consistently including preparation, execution, and presentation
Ensures proper storage of all ingredients from delivery to service including proper organization & rotation of ingredients
Assists with daily preparations & execution of all dishes pertaining to assigned station
Accurately conveys necessary information to Sous Chef/CDC as necessary
Maintains a sanitary station/kitchen environment at all times
Ensures all aspects of work & food handling adhere to all safety and sanitation procedures in accordance with Rhode Island State Health Codes and HACCP plans
Works with team members to continue developing them & grooming them for their next roles
Displays a desire to learn, grow, & excel through quality execution & follow-through
Displays a “Guest First” attitude & conducts themselves accordingly
Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions.
Displays an understanding & ability to oversee cost control, labor management and bottom-line profitability.Maximize effectiveness & efficiency by managing food and labor costs.
Continuously explore & work with staff to reduce costs in all areas
Conduct regular department walkthroughs and random food tastings to ensure quality and consistency.
Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines.
Monitor and train all staff in proper sanitation procedures and ensure that all employees are serving safe food.
Assist with the effective ordering based on sales
Oversee and make recommendations for equipment purchases, monitor equipment repairs and ensure equipment is operating correctly or that it is repaired in a safe and timely manner.
Ensure the strict adherence to quality standards for food served to include, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size and preparation.
Assist both Executive Chef & F&B Director in providing continuous education & training of menus to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis
Performs other duties and responsibilities as required or requested