SUMMARY:

Responsible for running the pastry kitchen operations of a high-volume, fine dining establishment. Tracking and maintaining food inventory. Scheduling kitchen staff to cover shifts and meet labor budgets. We are looking for someone who is able to work Fri/Sat/Sun/Mon between 7:30am - 4pm.

SUPERVISION EXERCISED:

This job/class works under close supervision according to set procedures.

The incumbent will be responsible for the management of direct reports.

ESSENTIAL FUNCTIONS:

· Effectively manages the pastry kitchen, including administration of policies and guidelines of the company, ensuring 100% customer satisfaction at all times.

· Ensures a high level of profitability through closely monitoring food, labor, and supply costs.

· Ensures food quality, consistency, and efficiency through volume for 100% customer satisfaction. Maintains fast, accurate service, and positive guest relations, while ensuring products are consistent with company quality standards.

· Approves the requisition of products and other necessary food supplies.

· Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.

· Evaluates food products to assure that quality standard are consistently attained.

· Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.

· Ensures Occupational Safety Health Act, local health and safety codes, and company safety and security policy are met. Follows and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Support safe work habits and a safe working environment at all times.

· Ensures that representatives from the pastry kitchen attend service lineups and meetings.

OTHER DUTIES AND RESPONSIBILITIES:

· Performs other duties and special projects as requested by the supervisor.

PHYSICAL DEMANDS:

Performs physical motion work that involves walking or standing for prolonged amounts of time and involves sustained culinary operations. Climbing/Stooping/Kneeling – stooping and kneeling for short periods of time. Lifting - up to 50 pounds. Fingering/Grasping – writing, typing, and use of phone system.