Banquet Pastry Chef
Oversees the pastry banquet department, supports the Banquet Chef and event sales department and ensures that all standards are met. Specifically, oversees the banquet food budgeting and optimizes banquet food costs for the pastry department, maintains recipe standards, and manages pantry and stock levels. Prepares and produces menu items to recipe standards in a quick and efficient manner. Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Responsible for all areas of the banquet kitchen including creative menu development, successful shift management, and maintaining a safe and sanitary work environment for all employees. Adheres to kitchen maintenance and sanitation programs. Maintain current and accurate information regarding banquet menus (i.e. preparation techniques, seasonings, ingredients and plate presentation).
High school diploma or GED is required. Minimum 1 year prior experience as a pastry cook. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, environment and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency required. Proven ability to recruit, train, develop, and lead a strong team. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Must have extensive product knowledge and willingness to improve and develop your own skills.
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.
Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.