SUMMARY: An Executive Pastry Chef oversees all aspects of the pastry kitchen, including menu development, staff management, ingredient sourcing, and ensuring high-quality baked goods and desserts.

KEY ACCOUNTABILITIES:

• Menu Development
• Develop and implement new pastry and dessert menus.
• Determine menu prices and cost control measures.
• Staff Management
• Hire, train, and supervise pastry chefs and kitchen staff.
• Set staffing schedules and manage labor costs.
• Conduct performance evaluations and provide training.
• Production and Quality Control
• Ensure all pastry and dessert items are prepared to the highest standards.
• Maintain kitchen cleanliness and sanitation.
• Oversee the ordering and storage of ingredients and supplies.
• Financial Management
• Manage pastry kitchen budgets and costs.
• Monitor inventory and minimize waste.
• Maintain kitchen equipment and ensure it is in good working order.
• Collaborate with other chefs and kitchen staff to ensure smooth operations.

QUALIFICATIONS:

• Formal culinary training or certification in pastry arts is highly desirable.
• Extensive experience as a pastry chef or sous pastry chef.
• Experience in a high-volume kitchen setting.
• Strong knowledge of baking techniques and pastry ingredients.
• Excellent organizational and time management skills.
• Ability to lead and motivate a team.
• Strong communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• Knowledge of food safety and sanitation regulations.

COMPETENCIES:

• Leadership
• Collaborates effectively
• Develops and Manages Talent
• Communicates with Impact
• Expertise & Judgement
• Demonstrates Brand Knowledge
• Applies Judgement
• Takes Calculated Risks
• Strategy & Innovation
• Thinks Strategically
• Inspires Creativity
• Plans and Organizes
• Execution
• Demonstrates Hospitality Excellence
• Delivers Results
• Measures Outcomes
• Credibility
• Acts with Integrity
• Displays Professionalism
• Models Agility

PHYSICAL REQUIREMENTS AND WORK ENVIRONMENT:

• Continually required to stand
• Continually required to walk
• Continually required to utilize hand and finger dexterity
• Continually required to climb, balance, bend, stoop, kneel or crawl
• Continually required to taste or smell

SUMMARY: An Executive Pastry Chef oversees all aspects of the pastry kitchen, including menu development, staff management, ingredient sourcing, and ensuring high-quality baked goods and desserts.

KEY ACCOUNTABILITIES:

• Menu Development
• Develop and implement new pastry and dessert menus.
• Determine menu prices and cost control measures.
• Staff Management
• Hire, train, and supervise pastry chefs and kitchen staff.
• Set staffing schedules and manage labor costs.
• Conduct performance evaluations and provide training.
• Production and Quality Control
• Ensure all pastry and dessert items are prepared to the highest standards.
• Maintain kitchen cleanliness and sanitation.
• Oversee the ordering and storage of ingredients and supplies.
• Financial Management
• Manage pastry kitchen budgets and costs.
• Monitor inventory and minimize waste.
• Maintain kitchen equipment and ensure it is in good working order.
• Collaborate with other chefs and kitchen staff to ensure smooth operations.

QUALIFICATIONS:

• Formal culinary training or certification in pastry arts is highly desirable.
• Extensive experience as a pastry chef or sous pastry chef.
• Experience in a high-volume kitchen setting.
• Strong knowledge of baking techniques and pastry ingredients.
• Excellent organizational and time management skills.
• Ability to lead and motivate a team.
• Strong communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• Knowledge of food safety and sanitation regulations.

COMPETENCIES:

• Leadership
• Collaborates effectively
• Develops and Manages Talent
• Communicates with Impact
• Expertise & Judgement
• Demonstrates Brand Knowledge
• Applies Judgement
• Takes Calculated Risks
• Strategy & Innovation
• Thinks Strategically
• Inspires Creativity
• Plans and Organizes
• Execution
• Demonstrates Hospitality Excellence
• Delivers Results
• Measures Outcomes
• Credibility
• Acts with Integrity
• Displays Professionalism
• Models Agility

PHYSICAL REQUIREMENTS AND WORK ENVIRONMENT:

• Continually required to stand
• Continually required to walk
• Continually required to utilize hand and finger dexterity
• Continually required to climb, balance, bend, stoop, kneel or crawl
• Continually required to taste or smell