Pastry Chef

The Chanler Inc • Newport, RI

4h

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

What This Job Offers

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