Pastry Chef

Glendale, AZ, USA|

Job Overview

Compensation

Hourly

Range $17.25 - $29.50

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Meal allowance

Job Description

The hiring establishment is a reputable culinary organization specializing in pastry arts, committed to delivering exceptional quality and creativity in its baked goods. Known for its innovative approach to pastry preparation and decoration, this company has set a high standard for excellence in the culinary industry. The team is dedicated to enhancing guest and employee satisfaction through consistent quality, effective leadership, and adherence to stringent food safety and sanitation standards. As a leader in the field, the company fosters a collaborative and supportive environment, empowering its employees to excel both individually and collectively.

The role of the Pastry Culinary Team Leader is pivotal within this dynamic environment. This full-time position demands a blend of creative baking and decorating skills combined with strong leadership abilities to guide the team in producing high-quality, consistent pastries that meet the company's high standards. The leader is responsible not only for hands-on pastry preparation but also for overseeing daily operations, managing staff, and ensuring compliance with food safety and sanitation regulations. They act as a role model, setting positive examples for both employees and guests.

This leadership role requires exceptional interpersonal and communication skills to influence and motivate the team, fostering an atmosphere of mutual trust, respect, and cooperation. The Pastry Culinary Team Leader advocates for sound financial and business decision-making, balancing creative innovation with operating budget management. The ability to step into any employee role during their absence ensures seamless operation and efficiency.

Key responsibilities include developing new culinary applications and artistic contributions, maintaining top-tier food preparation and storage standards, and supervising pastry preparation shifts. The leader plays a crucial role in customer service excellence, striving to exceed guest expectations through personalized service and continuous improvement. They also focus on achieving and surpassing performance, budget, and team goals while managing inventory and purchasing within budget constraints.

Additionally, the Pastry Culinary Team Leader supports training and development initiatives, ensuring staff are well-versed in menu items, safety procedures, and loss prevention policies. They actively participate in hiring, disciplinary processes, and staffing reviews to maintain a high-performance team aligned with company standards. This comprehensive role is ideal for a passionate culinary professional seeking to leverage their creativity and leadership skills within a supportive and quality-focused environment, offering opportunities for career growth and professional development.

Job Requirements

High school diploma or equivalent
minimum 3 years pastry chef or related experience
experience in managing kitchen staff
ability to lead by example and perform hands-on culinary duties
thorough understanding of food safety standards
strong communication skills
capability to manage budgets and inventory
problem-solving and conflict resolution skills
ability to maintain high customer service standards
flexibility to work varied shifts including weekends and holidays

Job Qualifications

High school diploma or equivalent
significant experience in pastry baking and decoration
proven leadership and team management skills
strong knowledge of food safety and sanitation practices
excellent interpersonal and communication abilities
ability to develop creative pastry applications
experience with inventory management and budgeting
customer service excellence
training and development experience
familiarity with compliance regulations and operating procedures
ability to work under pressure and maintain quality standards

Job Duties

Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
supervises and manages employees
manages all day-to-day operations
understands employee positions well enough to perform duties in employees' absence
encourages and builds mutual trust, respect, and cooperation among team members
serves as a role model to demonstrate appropriate behaviors
ensures and maintains the productivity level of employees
ensures employees understand expectations and parameters
establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns
leads shifts while personally preparing food items and executing requests based on required specifications
supervises and coordinates activities of cooks and workers engaged in food preparation
develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
recognizes superior quality products, presentations and flavor
maintains food preparation handling and correct storage standards
maintains purchasing, receiving and food storage standards
supports procedures for food and beverage portion and waste controls
follows proper handling and right temperature of all food products
supervises pastry preparation shift operations and ensures compliance with all Food and Beverage policies, standards and procedures
ensures compliance with all applicable laws and regulations
prepares and cooks foods of all types, either on a regular basis or for special guests or functions
checks the quality of raw and cooked food products to ensure that standards are met
assists in determining how food should be presented and creates decorative food displays
provides services that are above and beyond for customer satisfaction and retention
manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
sets a positive example for guest relations
empowers employees to provide excellent customer service
emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
strives to improve service performance
achieves and exceeds goals including performance goals, budget goals, team goals, etc
develops specific goals and plans to prioritize, organize, and accomplish your work
trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs
purchases appropriate supplies and manage inventories according to budget
ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process
participates in training staff on menu items including ingredients, preparation methods and unique tastes
reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
ensures property policies are administered fairly and consistently
assists as needed in the interviewing and hiring of employee team members with appropriate skills