Coordinate, supervise and prepare all food items in the Pastry Department while maintaining quality and quantity control and presentation in accordance with established standards of quality, food cost and labor cost.

Primary Role & Responsibilities 

• Supervise and expedite all pastry and bakery items and provide quality control on taste and presentation.
• Supervise the training and cross-training of staff, assignments, and specific duties.
• Build and maintain a sound working relationship with all staff and other departments, provide mentorship and coaching.
• Review banquet function sheets daily in order to ensure adequate preparation of pastry items.
• Report any maintenance or repairs needed to the appropriate supervisor or maintenance representative.
• Ensure that all recipes are reviewed regularly to provide maximum profitability.
• Review all pertinent food and beverage requisitions, inter-kitchen transfers and production quantities, and verify all special food requests with the Executive Chef.
• Ensure adequate sanitation practices are being followed.
• Make menu recommendations for future menu development, holidays, special events, and promotions.
• Supervise the development of daily specials, introduce special pastries and test new items.
• Make a variety of menu items, offer local and seasonal specialties.
• Demonstrate an understanding and commitment to total quality efforts by striving for continual improvement, work cooperatively as a team member.

Primary Role & Responsibilities

• Minimum of 1 year of previous experience in a similar or supportive role.
• 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred.
• Food Handler Certificate (if applicable).
• Able to coordinate and lead a team while managing multiple priorities under tight timelines in a rapidly changing environment.
• Able to learn, retain, and present product, menu, and allergy information to guests and staff.
• Knowledge of or ability to quickly learn financial and business metrics and their effect on restaurant operation.
• Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, and in-room dining, as well as people management skills.
• Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software.
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Familiarity with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.

Primary Role & Responsibilities

• High School Diploma is preferred.
• 1 to 2 years of experience supervising a bar program.
• Food Handler and Alcohol Awareness Certification (if applicable).
• An advanced education or certification in beverage studies or in-depth knowledge in the wine and spirits areas.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.
• Hardworking, passionate creator of guest experiences, highly motivated and flexible, with the ability to take initiative.
• Advanced knowledge of wine, spirits, and mixology and you're up to date on current industry trends.
• Must have open availability; able to work nights, weekends, and holidays when needed