Pastry Chef de Partie at Le Colonial - Delray Beach

Primary Functions:Uphold the Food & Beverage outlet to the highest level of food and service standards.Work in collaboration with Sous Chef, Executive Chef, and Corporate TeamMaintain and contribute to a positive work environment.Specific Accountabilities:Participation and execution of all pastry production and pastry service.Adhere to established budgetary guidelines.Assist with the ordering, receiving and storage of all pastry products.Execute all special requests as delegated by leadership teams.Ability to prioritize, organize and maintain a production schedule.Assist leadership team with recipe development and costing.Participating in a total sanitation program.Follow procedures as outlined in the employee handbook, including proper uniform, grooming, attendance and behavior standards.Perform other duties as requested.Required skills/ Qualifications:Experience in high quality freestanding restaurants.Experience mangaging and training a team.Excellent communication skills both written and verbalComputer efficienty with Microsoft Office: Outlook, Excel, Word, SharepointAbility to solve problems in high stress situations.Excellent pastry knowledge and technique.Knowledge of basic sanitation practices.Passionate attitude with a desire to learn, grow and excell. Physical Requirements:Must be able to work standing on your feet for at least 8 hours per day.Must be able to lift and carry at least 30 pounds.Must have color vision and depth perception for food preparation and food presentation.Must be able to grasp, seize, turn, reach and hold objects with hands.It is necessary to have the ability to properly communicate within kitchen.