Executive Pastry Chef

• Accountable for overall success of the daily pastry operations
• 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 employee satisfaction while maintaining the operating budget
• Supervises all pastry areas to ensure a consistent, high quality product is produced
• Responsible for guiding and developing staff including direct reports
• Must ensure sanitation and food standards are achieved

• High school diploma or GED
• 4 years experience in 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 culinary, food and beverage, or related professional area

Training, development, recognition, holistic well-being