Bridgewaypro

No Remote Creative Pastry Chef to head the new Dominique Ansel Bakery at Caesars Palace which is opening in September 2022.. The Executive Pastry Chef is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience.. The Executive Pastry Chef reports to the Dominique Ansel Corporate Team and company owners.. Responsible for checking daily the consistent high quality of food preparation, food appearance and service through visual checks and tastings with all issues being fed back to Executive Pastry Chef or GM.. In addition to these responsibilities, as the Executive Pastry Chef, the most important thing is to maintain flexibility and jump in wherever you are needed as various duties may arrive outside of this list.

executive pastry chef

Location Las Vegas, NV No Remote Creative Pastry Chef to head the new Dominique Ansel Bakery at Caesars Palace which is opening in September 2022. *The Executive Pastry Chef is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience.* The Executive Pastry Chef reports to the Dominique Ansel Corporate Team and company owners. **Operations:** * Oversee and manage all areas of our bakery. Ensure compliance with our Operational standards, Company policies & health & safety laws in line with our Handbook guidelines. * Manage shifts which includes: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. * Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problems as they arise. * Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Dominique Ansel policies and procedures. * Responsible for setting the daily pars for pastries, Viennoiserie, and MTO and restaurant items in coordination with the General Manager and Executive Chef. * Meet all deadlines for development of new menu items. * Oversees and leads all outside events and chef collaborations. * Oversees the family meal program and ensures all family meals meet company standards at all times. * Oversees the production of all items for the bakery and restaurant including special orders and events. * Completes all end of day and daily reporting in a timely and complete manner. **Sales/Finances:** * With the General Manager, set daily sales goals for the team and create a production schedule for all items to meet those goals. * Adhere to Dominique Ansel standards and service levels to increase sales and minimize costs, including food, beverage and labor costs. * Responsible for ensuring that all invoices are accurate, on time and in accordance with company policies and procedures. * Works with our vendors to negotiate lowest possible prices for all items. * Together with the DA Corporate Team, coordinate product launches and production schedules. * Oversees the tracking and reporting of all wastage, implements corrective plan of action. **Hospitality:** * Ensure BOH team is providing world class guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn unhappy guests into happy and return guests by handling the complaint personally or by immediately notifying the GM. * Responsible for checking daily the consistent high quality of food preparation, food appearance and service through visual checks and tastings with all issues being fed back to Executive Pastry Chef or GM. * Be a passionate ambassador of our brand and mission while having a fun experience. * Understand company social media policy and uphold the image and presence as per the guidelines. * Ensure all employees are providing world class guest service by providing them with hospitality training one on one, personally re-training any employees who do not meet company standard. **Cleanliness/Safety:** * Keep excellent sanitary practices in line with DOH standards for food handling, general cleanliness, and maintenance of kitchen and dining areas and trains the team to do the same * Responsible for the compliance with all DOH guidelines, including maintaining an A grading (or comparable evaluation, dependent upon location and country) at all times. * Maintain a consistently high bakery image, including tidiness on the floor, impeccably clean kitchens, proper uniforms, and appearance standards. * Together with the FOH managers, oversee porters to ensure regular floor sweeps, bathroom checks, bussing, deep cleans etc. * Ensure a safe working and guest environment to reduce the risk of injury and accidents. * Complete accident reports promptly in the event that a guest or team member is injured. **Training/Hiring:** * Conduct full BOH orientation, explain the Dominique Ansel Philosophy, and oversee the welcome and training of new team members. * Motivate employees, encourage our core values to work as a team to ensure that food and service meet appropriate standards. * Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. **HR** * Oversees the training and development of the team, working to groom our team members for internal promotion and growth within the company. * In coordination with the GM, on-board all new BOH employees. * Ensure all paperwork is up to date and correct for all BOH employees. * Encourage team member feedback. * Participate and oversee the 360 review process for all employees. * Maintain an up-to-date plan of staffing needs. * Monitor the progress of all employees and administer counselling and/or disciplinary sessions as necessary, ensuring all sessions are documented. * Keeps DA Corporate Team promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. * Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. * Monitor punctuality. **Product Development** * In coordination with the Dominique Ansel Corporate Team, leads the development of new products on the store level and ensures that development follows all timelines and deadlines. * Works in close contact with Chef/Owners on all new items, supplying pictures and/or test items in a timely manner * Trains the culinary team on all new recipes and standards * Oversees the roll-out of all new products, ensuring they meet company standards and specs. * Works with the GM to source and test packaging for all new items. **Maintenance** * Complete regular maintenance walk-throughs of the space to ensure all equipment is working properly. * Take the lead on all repairs for equipment. * Ensure all weekly side-work, deep-clean checklists and maintenance upkeep checklists are completed. * Responsible for the upkeep and maintenance of all machinery and equipment (i.e. Cleaning ovens, condenser maintenance, etc.) In addition to these responsibilities, as the Executive Pastry Chef, the most important thing is to maintain flexibility and jump in wherever you are needed as various duties may arrive outside of this list. Executive Pastry Chefs may have to cover shifts for those in their team that are not there, for instance. Or work holidays. Or follow up on maintenance for items that may be breaking. We work in a hands-on industry. You are the leader for our culinary team, and a role model. Use this as a chance to show us your leadership, initiative, and personality. Salary $130,00-140,000 + Performance Bonus, Company Benefits, Vacation, Relocation.

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