Baker/Pastry Chef

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Develops and trains team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

General Duties:

* Recognizes superior quality products, presentations and flavor.
* Maintains food preparation handling and correct storage standards.
* Supports procedures for food & beverage portion and waste controls.
* Follows proper handling and right temperature of all food products.
* Actively involved in training the pastry associates on the fundamentals of pastry techniques and excellent plate presentations.
* Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
* Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.
* Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
* Sets a positive example for guest relations.
* Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
* Ensures hotel policies are administered fairly and consistently.
* Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel.
* Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
* Assists as needed in the interviewing and hiring of associate team members with appropriate skills.
* Brings issues to the attention of the department manager and Human Resources as necessary.
* Strives to improve service performance.
* Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
* Checks the quality of raw and cooked food products to ensure that standards are met.
* Assists in determining how food should be presented and creates decorative food displays.
Employment standards:
* Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
* Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
* Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
* Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
* Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
* Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
* Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
* Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
* Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
* Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
* Maintaining Productivity Levels - Ensuring and maintaining the productivity level of associates.
Education and Experience

* High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
* 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Skills and Knowledge

* Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sauting, broiling, baking, using decorative food displays, following recipes).
* Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
* Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
* Mathematics - Using mathematics to solve problems.
* Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
* Writing - Communicating effectively in writing as appropriate for the needs of the audience.
* Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
* Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
* Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Management Competencies

* Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
* Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
* Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
* Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
* Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
* Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
* High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
* Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
* Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Agreement: I certify that I have received and read a copy of this job description in which I will be performing. I also certify that I possess the required skills, experience, education, and other job-related requirements for this position and can perform the essential functions of the job without accommodation(s).