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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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Perform any other reasonable duties as required from time to timeWill report to the Pastry Sous Chef in the absence of the Executive Pastry Chef. Provide exceptional customer service in an efficient, friendly and hospitable way.
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The Executive Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop.
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The Executive Pastry Chef will work with the Executive Chef and Executive Sous Chef in running the day-to-day operations of the pastry kitchen which includes the preparation and production of all pastry and dessert items.
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Executive chef and corporate pastry chef to develop and execute all dessert. Culinary degree in pastry strongly preferred. The Bungalow Kitchen bringsa chic and bohemian atmosphere featuring California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list andcustom cocktails.
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Performs other appropriate tasks assigned by the Executive Chef, Sous Chef's or Executive Steward. Our Clubhouse, featuring 3 full-service restaurants, a large ballroom, and several banquet facilities, also includes a pastry shop and a butcher shop.
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REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications.
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Promptly report all product shortages, equipment problems or food quality issues to Pastry Chef or Executive Chef. Maintain a clean and sanitary work station, adhering to all DHEC regulations; this includes tables, shelves, walls, ovens, pastry/dessert equipment and refrigeration equipment.
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The Pastry Chef will work directly with the Executive Chef in featuring new recipes to the menu. Pastry Chef will be responsible for all pastry and bakery products, including the efficiency of the pastry department.
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Ingredients are sourced close to home and relationships with local farmers and purveyors are at the heart of the culinary philosophy - which includes whole animal butchery/utilization, methods of seasonal preservation, and in-house baking and pastry.
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As an Executive Pastry Chef, you will be responsible for creating a wide variety of pastries and desserts in accordance with the standards and recipes established by Via Roma. Your creativity, attention to detail, and passion for pastry arts will contribute to the overall culinary experience for our customers.
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Reporting to the Executive Chef is an Executive Sous Chef, two Sous chefs, an Executive Pastry Chef, an Executive Steward, and a Purchasing Manager. The Executive Chef reports to the Clubhouse Manager, is a Department Head, and attends House Committee meetings.
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The Executive Chef will report to the AGM and has an Executive Sous, Executive Pastry Chef, Banquet Chef, Chef De Cuisine, and Sous Chef reporting directly to them. The Executive Chef (EC) is responsible for all food and pastry production, including developing concepts, recipes, and food purchase specifications.
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In line with corporate offices guidelines and under the supervision of the Executive Chef, the Executive Pastry Chef supervises and trains the Pastry and Bakery teams to deliver excellent products to guests and crew in all food outlet.
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Apply today to be considered for the position of Executive Chef for our company located in Washington, DC. Title of Position – Executive Chef/ Head Chef / Pastry Chef Job Description: Be part of a fast-growing company committed to not just serving the best cookies & coffees but building a national brand.
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