Pastry Chef - Full-time

The Estate Yountville

INTERSTATE HOTELS & RESORTS

                        JOB DESCRIPTION

JOB TITLE: Pastry Chef

REPORTS TO: Executive Chef

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BASIC PURPOSE: Create, plan and supervise the production of top quality pastries, desserts and baked goods in a cost effective, safe manner to enhance the quality of the guest's experience.

ORGANIZATIONAL SCOPE:  Responsible for daily production and supervision of the pastry shop hourly staff.  Creates and recommends menu changes to the Executive Chef.  Position reports to the Executive Chef.

ESSENTIAL FUNCTIONS:

1.Supervise the daily production and distribution of all pastries, desserts and baked goods; ensure recipes and standards are followed, food and labor costs are controlled, the appropriate quantity is prepared and safety standards and regulations are followed in order to provide top quality goods for an enhanced guest experience. (50%)

2.Monitor and control the maintenance/sanitation of the pastry shop and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. (20%)

3.Supervise hourly pastry shop employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate. (15%)

4.Create, plan and implement seasonal menu changes to provide variety and maintain guest's interest. (10%)

5.Order and maintain pastry shop supplies at par levels to ensure quality production. (10%)

NON-ESSENTIAL FUNCTIONS:

1.Perform special projects and other responsibilities as assigned. (5%)

 INTERSTATE HOTELS & RESORTS

                    JOB DESCRIPTION

JOB TITLE:  Pastry Chef

REPORTS TO: Executive Chef

===================================================================

Knowledge and Skills:

Education:One to two years post high school education

Experience:Experience required by this position is from four to five years of employment in a related position with this company or other organization(s).

Skills and Abilities:Requires advanced knowledge of principles and practices within the baking profession.  This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. 

Supervisory/Management skills required.

Oral and written communication skills required.

No. of employees supervised:Four to ten employees

Travel required:None

Hours Required:Forty to Fifty hours over a five day period.

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JOB TITLE: PASTRY CHEF                          LOCATION:

                          ENVIRONMENT

                   Physical Job Requirements

                 (for essential functions only)

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Lifting/Pushing/Pulling/Carrying    Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

All of these motions are needed to perform the function, and to keep up with the production demands.  Anywhere from 75% to 85% of the time.

    No Lifting/Pushing/Pulling/Carrying Required.

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Bending/Kneeling   Describe the type(s) of required bending and/or kneeling to include when, why and how often.

Bending is required when lifting, or preparing a recipe or when placing in lower oven.  10-20% of the time.

    No Bending/Kneeling Required.

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Mobility   Describe the type(s) of mobility required to include distances and % of time involved.

Being mobile to travel up to 30% of the time.

    Stationary Position

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Continuous Standing    Describe the reasons to include time period and frequency.

During cake decorating, or making cookies, or mixing formulas 75-100% of the time.

    No Continuous Standing Required.

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Climbing    Stairs:  Up to approx.______steps______% of____________

                                                       (time period)

           Ladders: Up to approx.______feet______% of_____________

                                                       (time period)

  X No Climbing Required.

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Driving    Describe type of vehicle, distances, % of time involved and frequency.

 X  No Driving Required.

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Work Environment    Inside:   100 % of    8 hours     _

                                        (time period)

                   Outside: _____% of _______________

                                        (time period)

Describe any abnormal temperature exposures:

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