Pastry Chef

• People and product focused with hands-on management of day-to-day operations of all food outlet kitchens
• Implements and enforces all departmental and organizational policies and procedures
• Managing associates utilizing CDPs and Lead Cooks through planning and scheduling of work assignments and performance development
• Plan innovative dessert menus, maintaining financial responsibility for the menu mix
• Prepare cost saving annual budgets and ensure all fiscal responsibilities are met
• Oversees inventory management to assure all outlets are adequately always supplied
• Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards
• Direct interaction with high level clients
• Perform related duties as assigned by Management

• 3 TO 5 Years of experience as a Sous Chef in a high volume food industry with a strong pastry background
• Degree or certification from an accredited culinary institute and/or Red Seal Certification
• Proven track record in improving kitchen efficiencies, qualify, food and labor costs
• Must have excellent managerial, financial analysis, team building and communication skills/customer service
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
• Must be detail- oriented and extremely organized with the ability to learn new programs and procedures quickly
• Must be proficient in Microsoft Word, Excel, and Power Point
• Must be flexible to work extended hours due to business requirements including nights, weekends, and holidays

medical, dental, vision, life and disability insurance, paid vacation, and RSP