Description

GENERAL PURPOSE OF JOB

Direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory, purchasing of supplies, and cost control. Is responsible for the creation of dessert menus to maximize profits and minimize loss. Test and develop recipes. Monitor customer satisfaction. Lead and direct the work of the pastry department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Uphold the high standards of 24 Carrots’ handbook and policies.
2. Maintain order, discipline, safety, and organization in the kitchen.
3. Manage daily operations of the pastry department.
4. Develop weekly schedule for the pastry department.
5. Employee training and development within the pastry department
6. Conduct performance reviews and disciplinary action when necessary.
7. Requires an understanding of federal, state, and local kitchen health and safety standards.
8. Responsible for compliance with industry food safety standards
9. Maintain a clean and sanitary working environment.
10. Ability to work with special food handling requirements for certain dishes such as vegan or gluten-free.
11. Ensure that all food and products are consistently prepared and served according to the company’s recipes, portioning, cooking, and serving standards.
12. Responsible for company credit card and turning in all receipts when the card is used.
13. Manage, read, and understand all banquet event orders.
14. Manage the overall operational, budgetary, and financial responsibilities and activities including payroll.
15. Responsible for ensuring all pastry employees’ time sheets are filled out accurately, and that all mandatory breaks are taken.
16. Manage all aspects of the pastry department and implement new processes and procedures for efficiency purposes.
17. Using proper ordering procedures with purchasing manager
18. Work alongside executive chef and purchasing manager to ensure food cost is maintained.
19. Conduct pre-shift meetings and assist team members with any inquiries.
20. Ensure all recipes are reviewed regularly to achieve maximum profitability.
21. Serve as a role model for the pastry department.
22. Ensure all personnel meet uniform code.
23. Make decisions and take actions based on previous experience and good judgement, sometimes revising procedures to accommodate unusual situations.
24. Develop and implement cost-saving and profit enhancing measures.
25. Maintain positive and professional relations with vendors, managing vendor interaction on property with staff.
26. Ensure all records are maintained and kept current for the Department of Health
27. Maintain equipment by contacting vendors for repairs as necessary and communicating to executive chef and purchasing manager as necessary.
28. Inspect deliveries of food to ensure the highest level of quality.
29. Regularly partake in R&D to produce new menus for holidays, special events, promotions, and seasonality
30. Attend events/VIP functions as needed per owner, vice president, and executive chef.

SUPERVISORY RESPONSIBILITIES

Directly supervise pastry staff members. Carry out supervisory duties in accordance with 24 Carrots’ policies, handbook, and applicable laws. Responsibilities include overseeing and directing employees as well as addressing complaints and solving problems. Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

1. Professional, enthusiastic, responsible, and dependable team player
2. High level of personal hygiene
3. Good organizational and management skills
4. Can work well under pressure.
5. Superior oral and written communication skills
6. Ability to quickly identify and resolve problems.
7. Meticulously detail oriented
8. Strong computer skills
9. Adept at building teams
10. Self motivated, takes initiative and willing to acquire new skills and grow
11. Willingness to work in a collaborative environment with coworkers from diverse technical backgrounds.
12. Strong logic and reasoning skills to identify strengths and weakness of alternative solutions and approaches to issues as they arise.
13. Must possess a current California Food Handler’s card. 

EDUCATION AND/OR EXPERIENCE

1. Bachelor’s degree in area of specialty
2. Seven (7) years of experience in the field or in a related area
3. Familiar with a variety of the field’s concepts, practices, and procedures
4. Manager ServSafe Certification required within 30 days of hire.
5. Reliable transportation and a clean driving record required.

LANGUAGE SKILLS

1. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
2. Ability to write reports, business correspondence, and procedure manuals.
3. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.

REASONING ABILITY

1. Ability to define problems, collect data, establish facts, and draw valid conclusions.
2. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

1. While performing the duties of this job, the employee is frequently required to stand; walk; talk or hear; and taste or smell. 
2. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and reach with hands and arms.
3. While performing the duties of this job, the employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.
4. The employee must regularly lift and/or move up to 50 pounds.
5. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

1. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
2. While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles.
3. While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions; toxic or caustic chemicals; outdoor weather conditions; extreme cold; extreme heat; risk of electrical shock; and risk of radiation.
4. The noise level in the work environment is usually loud, but there will be cases where the noise level is extremely loud.
5. This position occasionally requires work that exceeds 40 hours per week and occasionally requires flexibility to start shift earlier and end shift later with little to no notice.