Lead Pastry Cook at Agnes Restaurant and Cheesery

Job Purpose: 

Coordinate and manage the production of pastry and bread products for all areas of the Restaurant.  Responsible for the planning, organizing, training and leadership necessary to achieve set goals; including sales, costs, employee retention, food quality, cleanliness and sanitation with specific focus on the pastry and bakery department.

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Duties & Responsibilities:

• Practices positive personal hygiene and cleanliness habits during all work shifts.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company.
• Assist in developing and implementing the pastry and bakery menu items; including daily and seasonal specials.
• Work with the management team (Chef de Cuisine and General Manager) to develop pastry/bakery items.
• Properly document all recipes and techniques.
• Ensure that pastry items are of the highest quality and that the needs of the restaurant are always met.
• Oversee and/or perform purchasing on a daily basis to maintain the highest level of food quality.
• Verify that all pastry department products are delivered in the correct quantities and quality that meets the company’s guidelines. Take appropriate action to rectify any issues to ensure that the restaurant has all ingredients necessary to prepare the products to company’s standards.
• Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed with corrective action taken when needed.
• Maintain company expectations of food and service through the supervision and working side by side with the entire kitchen team.
• Achieve company budget objectives in sales, costs and profit.
• Achieve company goals in food quality, facility maintenance, sanitation and cleanliness through training of employees.
• Participate in all scheduled management and employee meetings to represent the pastry department, as well as to give and receive feedback and suggestions.
• Upkeep of all kitchen equipment and facilities with specific focus on the pastry department so that health and safety standards are met. Achieve this through maintenance programs and inspections.
• Budgeted Labor Cost is achieved through scheduling and adjusting based on sales trends.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Develop and mentor staff in the pastry department to allow advancement and growth opportunities.
• Assigned admin duties are completed in a timely manner.

Working Conditions and Expectations:

• Work schedule may require weekends and holidays, early mornings and late evenings.
• Shifts will range from 9 – 12 hours; approximately 50-60 hours a week.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Strong, positive and respectful communication skills
• Follow safety and sanitation rules and laws at all times
• Always act in the best interest of the restaurant, fellow employees and guests.
• Create, maintain a positive, safe and productive working environment
• Coaching and mentoring staff to develop a team and encourage promoting within.

Qualifications:

• Communicate and understand the predominant language(s) of our guests.
• Minimum of 3 years of kitchen management experience
• High School diploma or equivalent
• Formal culinary training with an emphasis on pastry
• Food Service Manager Certificate required
• Harassment Certification within 30 days after employment

Physical Requirements:

• Be able to work in a standing position for long periods of time (up to 12 hours).
• Be able to reach, bend, stoop and frequently lift up to 20 – 50 pounds.
• Repetitive tasks with few breaks

Direct Reports:

Department assistant pastry chefs and hourly kitchen positions