VIAD

PASTRY- PASTRY CHEF

3 weeks ago
Job ID
2017-9263
# Positions
1
Montana

Overview

Produces quality pastry and baked goods in a timely and cost effective manner.   Responsible for preparing breads, rolls, muffins, pastries, pies and desserts for both dining room and employee cafeteria. Also responsible for producing items for other revenue generating outlet. Follows recipes and gives personal best in service.  Must adhere to all Company sanitation regulations and requirements, and assist in other departments or with other job duties as requested.

Responsibilities

  1. Reports to work on time in proper uniform.
  2. Assists Location Chef and Sous Chef with preparation of all baked products that are needed, following all set recipes and standards as set by Executive Chef and company.
  3. Knowledgeable in producing par and prep list for all items and staff members.
  4. Produces quality baked goods, products and desserts for menu as ordered by guests and/or EDR in a timely fashion for guests and staff.
  5. Models the way, to train baking & pastry employees in performing quality & efficient work.
  6. Acts as mentor to baking & pastry interns, coaching and encouraging creativity and productivity.
  7. Sets pars/scheduling for all items produced in Bake Shop. 
  8. Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
  9. Inventories supplies and places order with the Storeroom Attendant using appropriate procedures and documentation.
  10. Must understand time management when producing items.
  11. Manages team including overnight bakers. 
  12. Completes GPI Sanitation program and complies with all health and safety codes in handling and storage of all kitchen equipment.
  13. Must be able to work at night.
  14. Adheres to all Company policies and regulations.
  15. Work directly with the Storeroom Manager to ensure all products are ordered in a timely fashion.
  16. Assists in other departments or with other job duties as requested.

Qualifications

  • 2-3 years baking and pastry production experience required.
  • Patisserie/Culinary degree or training preferred.
  • Sanitation certification preferred.
  • Has ability to “create” new and exciting items for specials and EDR.
  • Ability to accurately plan, cost and manage food costs & controls required.
  • Ability to take direction and accomplish tasks as directed by Location Chef required.
  • Must have previous experience managing a staff or 4 or more people.
  • Ability to lead, train and motivate pastry/baking staff.
  • Must be knowledgeable in plate presentation.
  • Must have experience in costing out recipes.
  • Must be familiar with the operation of kitchen equipment.
  • Must be able to work day & night shift.
  • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
  • Good organization and communication skills required.
  • Strong interpersonal skills required.
  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with management and co-workers.
  • Must be team-oriented, positive and upbeat.

Work Environment

  • High volume Kitchen (and EDR depending on location) in a Hotel.
  • National Park hotel environment.
  • Climate control equipment may or may not be present. Working in varying degrees of temperature required.
  • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
  • Kitchen environment may have times of high noise levels.
  • Non-smoking environment.
  • Flexible scheduling & varied shifts, AM/PM, weekends, split shifts may be required.  May be required to work overnight shift. 

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