Pastry Supervisor

• Directs, implements, and maintains a guest service and management philosophy that serves as a guide to respective team members.
• Meets with Executive Culinary Team to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
• Has strong pastry fundamentals.
• Has knowledge of bread baking and advanced pastry techniques.
• Maintains and abides by County Health/Sanitation as well as Legends Hospitality standards.
• Ability to multitask in a fast-paced environment.
• Maintains positive guest relations at all times.
• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.
• Ensures that all equipment is in proper operational condition and is cleaned on a regular basis.
• Exhibits leadership for all direct reports through consistent communication, commendations, and disciplinary action for all associates.
• Performs other related duties, tasks, and responsibilities as required.

• Must be at least 18 years old
• Must be able to obtain CA Food Handlers Certification
• Be willing to work hours that vary according to the event schedule
• Ability to lift and transport food and other items weighing up to 30 lbs., occasionally up to 50 lbs.
• Physical mobility to perform assigned tasks, including constant standing, walking, bending, stooping, lifting, reaching, wiping, pushing, and pulling for extended periods.
• Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays.
• Must be able to work in a team environment.
• Must be proficient in Microsoft Word and Excel.
• Must possess a high level of organization and attention to detail.
• Must possess strong leadership skills.
• Must be able to remain calm in stressful situations.
• Must be able to smile, maintain positive body language, and consistently provide positive guest service.
• Must be able to make generalizations, evaluations, and decisions without immediate supervision.
• Must be able to accept and carry out responsibility for directions.
• Have a pastry culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years’ experience in the contract foodservice industry, preferably in premium services, catering, and concessions environments for a sports and entertainment venue.
• Must have excellent written and verbal communication skills and the ability to multitask and prioritize in a deadline-oriented environment.
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills.
• Customer service oriented with the ability to interact with all levels of management.

Experience in premium services, catering, and concessions environments for a sports and entertainment venue.