R & D Pastry Chef

PASTRY CHEF

Continue to learn new recipes and test them in the kitchen to keep menu’s constantly evolving.

Talent Development

Work with Human Resources to hire and train pastry cooks and chefs for the company.   Train Chefs and pastry cooks on flavor profiles, presentation styles and direction of menus.  Develop and implement pastry workshops and classes.  Develop training program for Head Chefs and Sous Chefs at each of the restaurants.  Attend Head Chef meetings to review successes and areas for improvement.

SKILLS, KNOWLEDGE & ABILITIES

•  Must be a great teacher and patient.
• Spanish Speaking as a second language preferred. 
• Some experience with volume.
• Strong leadership and coaching skills.  Inspire and motivate others to perform well and accepts feedback.
• Strong management skills. Include teams in planning, decision-making, facilitating and process improvement; is available to staff; provides regular performance feedback; and develops subordinates’ skills and encourages growth. 
• Proactive, professional and positive verbal and written communication skills.
• Exercise good judgment and role model professional behavior.
• Ability to give clear, concise directions. 
• Readily adjusts to circumstances and manages change effectively.
• Maintains professionalism in difficult situations. 
• Ability to implement and maintain quality and service standards to produce a consistent product. 
• Improve and promote quality and demonstrate accuracy and thoroughness. 
• Ability to work independently, multi-task and organize work to manage time effectively and meet deadlines.
• Proficiency working with Microsoft Word, Excel, Outlook email, and internet required. 
• Problem-solving ability.  Must be able to identify and resolve problems in a timely manner and gather and analyze information skillfully 
• Delegation of work assignments.  Gives authority to work independently, sets expectations and monitors delegated activities. 
• Strong financial, budgetary, and cost control practices.
• Strong knowledge of food safety and sanitation. Must be Servsafe certified.
• Culinary Arts or Bachelor’s Degree preferred. 
• 3-5 years of Pastry Culinary experience.

PASTRY CHEF

Continue to learn new recipes and test them in the kitchen to keep menu’s constantly evolving.

Talent Development

Work with Human Resources to hire and train pastry cooks and chefs for the company.   Train Chefs and pastry cooks on flavor profiles, presentation styles and direction of menus.  Develop and implement pastry workshops and classes.  Develop training program for Head Chefs and Sous Chefs at each of the restaurants.  Attend Head Chef meetings to review successes and areas for improvement.

SKILLS, KNOWLEDGE & ABILITIES

•  Must be a great teacher and patient.
• Spanish Speaking as a second language preferred. 
• Some experience with volume.
• Strong leadership and coaching skills.  Inspire and motivate others to perform well and accepts feedback.
• Strong management skills. Include teams in planning, decision-making, facilitating and process improvement; is available to staff; provides regular performance feedback; and develops subordinates’ skills and encourages growth. 
• Proactive, professional and positive verbal and written communication skills.
• Exercise good judgment and role model professional behavior.
• Ability to give clear, concise directions. 
• Readily adjusts to circumstances and manages change effectively.
• Maintains professionalism in difficult situations. 
• Ability to implement and maintain quality and service standards to produce a consistent product. 
• Improve and promote quality and demonstrate accuracy and thoroughness. 
• Ability to work independently, multi-task and organize work to manage time effectively and meet deadlines.
• Proficiency working with Microsoft Word, Excel, Outlook email, and internet required. 
• Problem-solving ability.  Must be able to identify and resolve problems in a timely manner and gather and analyze information skillfully 
• Delegation of work assignments.  Gives authority to work independently, sets expectations and monitors delegated activities. 
• Strong financial, budgetary, and cost control practices.
• Strong knowledge of food safety and sanitation. Must be Servsafe certified.
• Culinary Arts or Bachelor’s Degree preferred. 
• 3-5 years of Pastry Culinary experience.