Pastry Chef de Partie

Primary Functions:

• Uphold the Food & Beverage outlet to the highest level of food and service standards.
• Work in collaboration with Sous Chef, Executive Chef, and Corporate Team
• Maintain and contribute to a positive work environment.

Specific Accountabilities:

• Participation and execution of all pastry production and pastry service.
• Adhere to established budgetary guidelines.
• Assist with the ordering, receiving and storage of all pastry products.
• Execute all special requests as delegated by leadership teams.
• Ability to prioritize, organize and maintain a production schedule.
• Assist leadership team with recipe development and costing.
• Participating in a total sanitation program.
• Follow procedures as outlined in the employee handbook, including proper uniform, grooming, attendance and behavior standards.
• Perform other duties as requested.

Required skills/ Qualifications:

• Experience in high quality freestanding restaurants.
• Experience mangaging and training a team.
• Excellent communication skills both written and verbal
• Computer efficienty with Microsoft Office: Outlook, Excel, Word, Sharepoint
• Ability to solve problems in high stress situations.
• Excellent pastry knowledge and technique.
• Knowledge of basic sanitation practices.
• Passionate attitude with a desire to learn, grow and excell.

 Physical Requirements:

• Must be able to work standing on your feet for at least 8 hours per day.
• Must be able to lift and carry at least 30 pounds.
• Must have color vision and depth perception for food preparation and food presentation.
• Must be able to grasp, seize, turn, reach and hold objects with hands.