Pastry Chef Jobs

About The Position

Requirements

• 8 years experience in food production at The Greenbrier or similar location
• Previous supervisory experience required
• High School Diploma or G.E.D. preferred
• A.O.S/ A.S. Culinary Degree or equivalent experiential learning
• Basic supervisory management training
• Comprehensive understanding and practical knowledge of the fundamentals of cooking
• West Virginia Food Handler’s Permit
• Must be able to effectively communicate and delegate work assignments
• Must be able to lead a highly motivated team
• Ability to organize and supervise independent restaurant units within kitchen structure
• Proficient in all aspects of the culinary arts and have a thorough knowledge of all a la carte and banqueting work
• Must be innovative and creative
• Intermediate proficiency in Word Processing
• Intermediate proficiency in Spreadsheet software
• Intermediate proficiency in Outlook Calendars

Nice To Haves

• Sets high standards which are reflected in all aspects of his own professional behavior
• Expects consistent high performance from others
• Constructively confronts others openly and directly about performance
• Inspires others not only to adhere to high standards but finds ways to raise the bar
• Sets the tone in a positive and progressive manner
• Anticipates and prevents problems
• Makes decisions and sets priorities on the basis of a solid problem solving model
• Evaluates pros and cons of a decision and uses these to make decisions to improve business performance
• Uses passion for improvement to push self and learn to do better
• Drives organization to new levels of achievement
• Anticipates the cultural or environment challenges that will likely be encountered
• Anticipates guests needs and proactively develops strategies, products and services to meet those needs
• Uses creative innovative measures to exceed guest expectation
• Works on getting added results
• Coaches and guides others in work tasks and overall work place safety
• Gets results the right way
• Develops action plans to achieve goals
• Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement
• Continually strives for improvement through situational experience and solicitation of feedback
• Can handle advanced and unusual tasks

Responsibilities

• Provide leadership and direction in the production of all food items: restaurant outlets, room service, main kitchen, banqueting, and/or assigned areas.
• Benchmark ever increasing standards of food and food production in the main dining room, banqueting, room service, restaurant outlets and/or assigned areas.
• Develop seasonal dishes and seasonal menus.
• Implement all processes and procedures to ensure consistency (i.e. recipe development, photographs, production lists, ordering specifications, yield data, etc.).
• Assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods.
• Take all necessary steps to provide our guest with a Greenbrier experience in accordance with the five star, five diamond guidelines.