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Pastry Chef
Summary
Pastry Chef
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | 1437 Chestnut St, Philadelphia, PA 19110, USA |
Pastry Chef
Description
The Pastry Chef is responsible for managing and organizing the
activities of the Pastry Department to maintain the highest standards of
food quality, cost control and consistency.
Duties and Responsibilities:
- Maximize restaurant profitability; implement effective controls of departmental processes and labor costs; Monitor budget to ensure efficient operations, including achieving budgeted revenue and labor expenses
- Ensure that all recipes are reviewed regularly to provide maximum profitability
- Participate in the development of the annual budget for department
- Ensure proper inventory levels are maintained for facilitating restaurant operations; Establish and enforce strict inventory controls; Conduct monthly inventory reconciliations as directed by the Finance team
- Inspects delivery of food to ensure the highest level of quality
- Maintain positive and professional relations with vendors, including interactions on property with our staff
- Hire, train, supervise, manage, coach, counsel, and evaluate all members of the pastry team
- Process weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, assist team members with inquiries
- Manage the pastry cooks and/or baker assistant in their daily responsibilities, providing clear, effective direction
- Ensure that all items are prepared properly and timely for service daily
- Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed
- Develop and implement operating standards for the Pastry Department
- Train all new hires on the expectations of the kitchen, on the food manuals, on the recipes, quality and presentation required of each dish
- Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions; Ensure proper variety of menu items offering local and seasonal specialties
- Supervise the development of daily specials
- Administer all aspects of sanitation to Department of Health standards; Keep work area clean and organized
- Maintains food orders, work orders
- Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards
- Reports to the Executive Chef and/or General Manager any maintenance or repairs needed
- Ensure confidential documents are kept in a secured area, and disposed of properly
Qualifications:
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the Executive Chef or Managing Partners
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements:
- Minimum of 2 years’ experience as a Pastry Chef in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
Physical/Special Requirements:
- Ability to lift 50+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
Acknowledgment
LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.
Duties and Responsibilities:
- Maximize restaurant profitability; implement effective controls of departmental processes and labor costs; Monitor budget to ensure efficient operations, including achieving budgeted revenue and labor expenses
- Ensure that all recipes are reviewed regularly to provide maximum profitability
- Participate in the development of the annual budget for department
- Ensure proper inventory levels are maintained for facilitating restaurant operations; Establish and enforce strict inventory controls; Conduct monthly inventory reconciliations as directed by the Finance team
- Inspects delivery of food to ensure the highest level of quality
- Maintain positive and professional relations with vendors, including interactions on property with our staff
- Hire, train, supervise, manage, coach, counsel, and evaluate all members of the pastry team
- Process weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, assist team members with inquiries
- Manage the pastry cooks and/or baker assistant in their daily responsibilities, providing clear, effective direction
- Ensure that all items are prepared properly and timely for service daily
- Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed
- Develop and implement operating standards for the Pastry Department
- Train all new hires on the expectations of the kitchen, on the food manuals, on the recipes, quality and presentation required of each dish
- Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions; Ensure proper variety of menu items offering local and seasonal specialties
- Supervise the development of daily specials
- Administer all aspects of sanitation to Department of Health standards; Keep work area clean and organized
- Maintains food orders, work orders
- Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards
- Reports to the Executive Chef and/or General Manager any maintenance or repairs needed
- Ensure confidential documents are kept in a secured area, and disposed of properly
Qualifications:
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the Executive Chef or Managing Partners
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements:
- Minimum of 2 years’ experience as a Pastry Chef in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
Physical/Special Requirements:
- Ability to lift 50+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
Acknowledgment
LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.
The Pastry Chef is responsible for managing and organizing the
activities of the Pastry Department to maintain the highest standards of
food quality, cost control and consistency.
Duties and Responsibilities:
- Maximize restaurant profitability; implement effective controls of departmental processes and labor costs; Monitor budget to ensure efficient operations, including achieving budgeted revenue and labor expenses
- Ensure that all recipes are reviewed regularly to provide maximum profitability
- Participate in the development of the annual budget for department
- Ensure proper inventory levels are maintained for facilitating restaurant operations; Establish and enforce strict inventory controls; Conduct monthly inventory reconciliations as directed by the Finance team
- Inspects delivery of food to ensure the highest level of quality
- Maintain positive and professional relations with vendors, including interactions on property with our staff
- Hire, train, supervise, manage, coach, counsel, and evaluate all members of the pastry team
- Process weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, assist team members with inquiries
- Manage the pastry cooks and/or baker assistant in their daily responsibilities, providing clear, effective direction
- Ensure that all items are prepared properly and timely for service daily
- Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed
- Develop and implement operating standards for the Pastry Department
- Train all new hires on the expectations of the kitchen, on the food manuals, on the recipes, quality and presentation required of each dish
- Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions; Ensure proper variety of menu items offering local and seasonal specialties
- Supervise the development of daily specials
- Administer all aspects of sanitation to Department of Health standards; Keep work area clean and organized
- Maintains food orders, work orders
- Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards
- Reports to the Executive Chef and/or General Manager any maintenance or repairs needed
- Ensure confidential documents are kept in a secured area, and disposed of properly
Qualifications:
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the Executive Chef or Managing Partners
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements:
- Minimum of 2 years’ experience as a Pastry Chef in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
Physical/Special Requirements:
- Ability to lift 50+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
Acknowledgment
LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.
Duties and Responsibilities:
- Maximize restaurant profitability; implement effective controls of departmental processes and labor costs; Monitor budget to ensure efficient operations, including achieving budgeted revenue and labor expenses
- Ensure that all recipes are reviewed regularly to provide maximum profitability
- Participate in the development of the annual budget for department
- Ensure proper inventory levels are maintained for facilitating restaurant operations; Establish and enforce strict inventory controls; Conduct monthly inventory reconciliations as directed by the Finance team
- Inspects delivery of food to ensure the highest level of quality
- Maintain positive and professional relations with vendors, including interactions on property with our staff
- Hire, train, supervise, manage, coach, counsel, and evaluate all members of the pastry team
- Process weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, assist team members with inquiries
- Manage the pastry cooks and/or baker assistant in their daily responsibilities, providing clear, effective direction
- Ensure that all items are prepared properly and timely for service daily
- Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed
- Develop and implement operating standards for the Pastry Department
- Train all new hires on the expectations of the kitchen, on the food manuals, on the recipes, quality and presentation required of each dish
- Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions; Ensure proper variety of menu items offering local and seasonal specialties
- Supervise the development of daily specials
- Administer all aspects of sanitation to Department of Health standards; Keep work area clean and organized
- Maintains food orders, work orders
- Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards
- Reports to the Executive Chef and/or General Manager any maintenance or repairs needed
- Ensure confidential documents are kept in a secured area, and disposed of properly
Qualifications:
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the Executive Chef or Managing Partners
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements:
- Minimum of 2 years’ experience as a Pastry Chef in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
Physical/Special Requirements:
- Ability to lift 50+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
Acknowledgment
LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | 1437 Chestnut St, Philadelphia, PA 19110, USA |
Skills
Fast-Paced Experience
By applying you confirm you have these skills.
Dolce Philadelphia
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
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1437 Chestnut St, Philadelphia, PA 19110, USA