This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:
Barton G. Los Angeles Pastry chef job description: Summary This is supervisory work involving the development and execution of recipes and menus in a major food establishment. This position requires an elevated skill level and may require long working hours. Work involves the supervision of special events preparation in accordance with recipes and menus. Work requires training employees on the retail side and inventory control of the pastry department food and supplies. Activities and decisions are varied in nature, requiring the solving of both common and unusual problems. Direction is received from the company President and/or administrative superiors on matters pertaining to special menus and operating policies. DUTIES AND RESPONSIBILITIES
-Contribute and develop ideas, recipes and menus for retail pastry operation/ restaurant -Supervises pastry production -Maintains food cost standards and cost -Promotes safety and proper sanitation -Assists in taking inventory and purchasing supplies -Introduces new products -Acts as replacement worker when short staffed -Handles customers' concerns and suggestions -Handles employees' concerns and issues -Controls food waste by using in proper areas to be distributed daily -May have full or final responsibility for job actions (e.g., new hires, promotions, demotions, discipline, terminations) -Schedules/assigns work for the department -Sets production goals or job expectations -Trains, coaches or counsels, directs/coordinates -Asses performance and completes a formal performance evaluation -Participates in determination of salary and salary changes. -Other duties as necessary
EDUCATION AND EXPERIENCE Bachelor's Degree and/or an Associate Culinary Degree; and a minimum of 5 years managerial experience. Sanitation Certification; Driver's License.
KNOWLEDGE, SKILLS AND ABILITIES -Must have a thorough knowledge of the materials, methods, and equipment used in preparing pastry on a large scale. -Must have considerable knowledge of food preparation and food service management, pastry kitchen methods, and techniques. -Must have ability to design and create specialty cakes in accordance with various ideas and clients requests -Must be able to work long hours, holidays, and weekends -Must have considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food. -Must be able to plan and modify menus to meet various requirements. -Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures. -Must be able to take inventory and keep records of foodstuffs used. -Must be able to supervise the work of others. -Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures. -Must be able to maintain a variety of records and to prepare reports.
Company Profile:
A world renowned ten suite luxury boutique hotel, with a formal 40 seat dinner only restaurant.
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