Job Summary:

Supervisory Responsibilities:

• None.

• Planning and directing food preparation
• Manage food costs and control purchasing and inventory
• Modify menus or create new ones for effectiveness and that meet quality standards
• Manage pastry department staff’s activities and daily responsibilities
• Interact with external vendors to obtain the best quality in pricing and products
• Work closely with General Manager and Executive Chef
• Comply with nutrition and sanitation regulations and safety standards
• Maintain current and accurate recipes, reports and inventory related data
• Conduct daily pastry line checks
• Manage and coach personnel in an effective manner that meets quality service
• Educate the FOH and BOH staff about new recipes and menu items
• Meet with clients to detail cake and pastry orders for special events

Required Skills/Abilities:

• Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
• Ability to work efficiently and quickly.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness. 
• Must be able to work early mornings, evenings, weekends, and holidays.
• Must be able to read.

Physical Requirements:

• Must be able to lift up to 15 pounds at times.
• Ability to stand for long periods of time.