Position: Executive Pastry Chef
About: Manages the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to promote a consistent, high quality product is produced. Monitors sanitation and food standards. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Manages all pastry food preparation areas.
Requirements: High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area; OR, 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area; Supervisory experience in a culinary environment; Strong knowledge of pastry and baking techniques; Excellent leadership and communication skills; Ability to work efficiently under pressure; Knowledge of food safety standards and regulations; Creativity and attention to detail
Benefits: Commuter assistance, Paid parental leave, Health savings account, Employee stock purchase plan, Disability insurance
