Lead Pastry Cook - Raymond James Stadium

Legends Global•Tampa, FL

9d•Onsite

About The Position

Legends and ASM Global have partnered to redefine excellence in sports, entertainment, and live events. Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers. This partnership involves overseeing the food and beverage program for concessions, suites, and premium areas. The Pastry Lead Cook will report to and work with the Executive Chef on creating and implementing new desserts and menu developments for the stadium and its restaurants. This role requires strong leadership, attention to detail, and accountability for the quality, consistency, training, and costs associated with the pastry department. The goal is to elevate the fan experience through unparalleled guest service and pride, making Raymond James Stadium one of the best in the NFL.

Requirements

Must be at least 18 years of age.
Have a minimum of 5 years of experience in a fine dining restaurant environment.
Have a minimum of 2 years of experience in a high-volume preparation environment.
Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
Must be able to work in a team environment.
Fully competent in all aspects of baking and pastry.
Ability to define a problem, collects data, establish facts and forms conclusions.
Ability to understand complex instructions and material.
Ability to mentally process abstract ideas while delivering results.
Ability to be present at work for assigned schedule including, nights, weekends, holidays and extended hours when required.
Ability to handle multiple tasks and works well in environment with time constraints.
Ability to remain on feet for entire length of shift.
Ability to lift/move/maneuver up to 50 lbs.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.

Nice To Haves

Degree in hotel/restaurant management preferred.

Responsibilities

Demonstrates hands-on approach to all bakery products produced in the Pastry Department, ensuring quality, presentation, and consistency standards meet company standards.
Assists with the development of standardized recipes for all menu items, ensuring accuracy and updates as needed.
Ensures all food products prepared meet established specifications and standards.
Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
Assigns tasks effectively for the efficient use of allocated labor, ensuring maximum results and timely, organized, and efficient daily production.
Responsible for the complete setup, cleanliness, and organization of the Pastry Department and bakery areas at all kitchen locations.
Seeks to maintain knowledge of industry trends in the world of pastry and baking.
Bakes fresh pastries, desserts, and breads for all STADIUM outlets.
Acts as a manager, team leader, and motivator for the Pastry Department, working closely with and maintaining good relations with all culinary team members and other departments.
Recommends measures to improve production/service methods, equipment performance, scheduling, and quality control, and suggests changes in working conditions and use of equipment to increase efficiency and safety.
Communicates variances from standards and expectations to the Executive Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants, and utility staff, maintaining awareness of all changes and conveying correct information to the next shift.
Ensures a sanitary, neat, clean, organized, safe, and comfortable environment for employees and guests at all times.
Reviews menu items and makes changes as necessary, utilizing leftovers whenever possible.
Ensures kitchen equipment is clean and in working order, reporting and preparing work orders for required repairs, and ensuring all equipment is handled safely and with reasonable care.
Creates recipe cards for all menu items and trains Bakers using recipe cards.
Assists the Executive Chef with the annual budget process and makes recommendations regarding the Bakery Department.
Facilitates the enforcement and correct following of all health, safety, sanitary rules, regulations, and standards according to the health department and risk management.
Attends all meetings and/or training sessions as required.
Performs other duties as assigned.
Demonstrates critical thinking by evaluating arguments or propositions and making judgments that seek constructive resolution in the interests of the operations, making responsible decisions with ownership and accountability.
Demonstrates results orientation by organizing and carrying out courses of action to manage likely situations, achieving practical results, making sacrifices, and working well for big returns.
Demonstrates problem-solving skills by recognizing challenges and suggesting resolutions with a plan of action, managing progress, and revising plans as needed.
Demonstrates goal setting and performance measurement by understanding work requirements, improving competence, setting goals, considering strategies to balance progress toward goals against unwanted costs, monitoring and measuring the accumulating effects of situations, and using performance measures to improve work processes.
Demonstrates managing human resources by assessing knowledge and skills, distributing work accordingly, evaluating performance, providing constructive feedback, assessing needs, and obtaining training resources for workplace learning activities.
Provides career counseling by mentoring subordinates to achieve realistic personal job growth, planning activities to help place subordinates in appropriate positions, and utilizing a "Hands On" approach with one-on-one coaching to achieve obtainable results.
Exercises leadership by communicating thoughts, feelings, and ideas professionally, encouraging, training, and coaching others to maintain high standards by leading by example and demonstrating a team approach, using an appropriate leadership style for different situations, and establishing credibility through competency and integrity.