Executive Pastry Chef - PUBLIC Kitchen, a Jean-Georges restaurant

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Executive Pastry Chef is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. Additional, the Executive Pastry Chef is responsible for assisting with overseeing the production of all pastry products as well as assisting with ensuring that the quality and consistency of all pastry products produced and served falls with PUBLIC standards.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead and inspire a team of managers and staff to achieve, and ideally, exceed company and hotel goals stemming from the company core objectives and values, e.g. Guest Relations, Employee Relations, Costs & Efficiency, and Sales and Revenue.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• To ensure appropriate and effective daily focus on company and hotel goals while contributing to the strategic development of PUBLIC.
• Accept full accountability for the people, product and profit within PUBLIC.
• Maintain quality of pastry food product and ensure consistency in food delivery and standards.
• Adapt according to the marketplace and to guests’ needs, both present and anticipated.
• Assist with overseeing all items produced and executed in pastry department and ensure that they meet the restaurant’s standards for quality and consistency.
• Monitor effectiveness and introduce changes in response to the marketplace.
• Enhance the food product that is presented to guest.
• Offer support to the Executive Chef by providing expert knowledge to assist with team goals and measures of effectiveness for the Food and Beverage profit and service performance of PUBLIC.
• Check function sheets and sees to it that all food items for breakfast, lunch and dinner service and special functions are prepared on time and meet quality standards.
• Work with receiving departments to ensure all pastry orders arrive in full and in good condition.
• Ensure pastry orders are replaced after checking par levels to maintain a consistent and usable par levels.
• Prepare pastry items according to PUBLIC recipes and standards
• Assist Executive Chef in supervision and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.
• Monitor performance and development of team members, including review of disciplinary actions, recommendations for suspension or termination as well as the performance review process. Manage compensation and benefits programs.

CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills
• Managing Vision and Purpose
• Self-Knowledge
• Strategic Agility
• Project Management
• Developing Direct Reports and Others

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear, stand and work in confined spaces, and walk. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity to use all kitchen equipment.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of five years’ experience in cooking and managing a culinary team in an upscale food and beverage operation
• A comprehensive, working knowledge of the hospitality business
• Previous hospitality experience preferred
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with hospitality POS and/or PMS systems preferred.
• Ability to comprehend, read, write and speak English fluently

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.

EEO M/F/M/V/D

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Executive Pastry Chef is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. Additional, the Executive Pastry Chef is responsible for assisting with overseeing the production of all pastry products as well as assisting with ensuring that the quality and consistency of all pastry products produced and served falls with PUBLIC standards.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead and inspire a team of managers and staff to achieve, and ideally, exceed company and hotel goals stemming from the company core objectives and values, e.g. Guest Relations, Employee Relations, Costs & Efficiency, and Sales and Revenue.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• To ensure appropriate and effective daily focus on company and hotel goals while contributing to the strategic development of PUBLIC.
• Accept full accountability for the people, product and profit within PUBLIC.
• Maintain quality of pastry food product and ensure consistency in food delivery and standards.
• Adapt according to the marketplace and to guests’ needs, both present and anticipated.
• Assist with overseeing all items produced and executed in pastry department and ensure that they meet the restaurant’s standards for quality and consistency.
• Monitor effectiveness and introduce changes in response to the marketplace.
• Enhance the food product that is presented to guest.
• Offer support to the Executive Chef by providing expert knowledge to assist with team goals and measures of effectiveness for the Food and Beverage profit and service performance of PUBLIC.
• Check function sheets and sees to it that all food items for breakfast, lunch and dinner service and special functions are prepared on time and meet quality standards.
• Work with receiving departments to ensure all pastry orders arrive in full and in good condition.
• Ensure pastry orders are replaced after checking par levels to maintain a consistent and usable par levels.
• Prepare pastry items according to PUBLIC recipes and standards
• Assist Executive Chef in supervision and coordinating all kitchen sub-sections engaged in the preparation and cooking of all food items.
• Monitor performance and development of team members, including review of disciplinary actions, recommendations for suspension or termination as well as the performance review process. Manage compensation and benefits programs.

CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills
• Managing Vision and Purpose
• Self-Knowledge
• Strategic Agility
• Project Management
• Developing Direct Reports and Others

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear, stand and work in confined spaces, and walk. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity to use all kitchen equipment.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of five years’ experience in cooking and managing a culinary team in an upscale food and beverage operation
• A comprehensive, working knowledge of the hospitality business
• Previous hospitality experience preferred
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with hospitality POS and/or PMS systems preferred.
• Ability to comprehend, read, write and speak English fluently

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.

EEO M/F/M/V/D