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Contribute creatively to recipe and business development, following a consistent high standard of flavor and aesthetic set by the Executive Pastry Chef. - Communicate with the Executive Pastry Chef when equipment needs servicing, or when ingredients, supplies, or smallware products need to be restocked.
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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.
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These Executive Chefs, Sous Chefs, Pastry Cooks, Line Cooks, Prep Cooks and Dishwashers, run our scratch kitchens with the fast pace and professionalism of any celebrity chef restaurant.
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Is a 3rd party search firm recruiting for a hotel client's Executive Pastry Chef / Manager in Reno, NV. The hotel property is a multi-outlet restaurant operation, to include an upscale Steakhouse, and the property is newly remodeled.
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Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment.
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The Pastry Cook works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
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Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items. Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establish goals and objectives that focus on profit, product and people.
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The Deerpark Pastry Sous Chef will be responsible with the management of day to day baking and pastry operations of the Deerpark Restaurant culinary department, upholding service standards, and helping to meet and exceed profit goals.
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We are looking for a Pastry Chef and Pastry Sous Chef to join our team. Pastry Chef Pastry Sous Chef. Executive Chef , Managing Director and the team are dedicated to their vision of ensuring the perfect experience at Northcote an award-winning luxury hotel with a restaurant that has held a *Michelin star s*ince 1996.
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As part of the culinary management team, the Pastry Sous Chef, you will have other culinary accountability including; collaborate with Executive Chef on menu development, manage pastry and baking production, oversee set up of breakfast line and expedite AM services.
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The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards and ensuring a positive, harmonious, compliant, and cooperative work environment within the kitchen area under the supervision of the Executive Sous Chef.
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Assists the Executive Chef with menu development associated with pastry. Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
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To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner.
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Executive Pastry Chef. Pastry Sous Chef. Responsible for all the aspects of the daily pastry operations throughout the resort properties. Chef prepared meals daily in our cafeteria, at no cost to you.
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You'll be working under the direction of the Executive Pastry Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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