POSTION: EXECUTIVE PASTRY CHEF

FLSA DESIGNATION: NON-EXEMPT

LOCATION: NEWARK, NEW JERSEY

RANGE: $100,000-150,000 PER YEAR

POSITION PURPOSE:

The Executive Pastry Chef is responsible for the creation, decoration, and presentation of desserts such as cakes, pastries, and pies. General duties include ordering ingredients and supplies, to hiring employees and assisting in the production of pastry goods and other aspects of the business.

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

• Consulting with the executive chef and other chefs to plan menus.
• Executing pastry orders for catered events and accommodating special requests.
• Demonstrating skill in baking pastries, desserts, cakes, cookies, sweets, and pies.
• Creating enticing confectionery decorations and delicious pastry fillings, as well as keeping abreast of new pastry baking techniques.
• Applying classic pastry baking techniques when preparing traditional pastries.
• Adding novel, creative, and delicious pastry items to the existing selection if necessary.
• Hiring, training, and supervising pastry section staff, as well as adhering to food industry regulations.
• Cross utilize teams to cover all needs of the operation
• Monitoring equipment and ensuring all specialized pastry baking tools are in working order.
• Maintaining the good running order of specialized pastry baking equipment.
• Preparing work schedules and keeping pastry section records.
• Oversee bakery operations for all food outlets, including methods of preparation, portion control and garnishing
• Responsible for the day-to-day Pastry operations which includes controlling quality and quantity of produced items, menu planning, hygiene standard, communicating and training of staff
• Monitor all related costs and expenses to insure profit

OTHER:

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required.
• Upon employment, all employees are required to fully comply with Cipriani rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

• To maintain a good and effective industrial relations climate with Cipriani management and show a willingness to support any necessary change development of the services’ provided.
• To protect restaurant and diners by adhering to sanitation, safety, and alcohol beverage control policies.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Ability to learn and perform all essential job functions accurately and safely.
• Ability to perform duties within extreme temperature ranges.
• Ability to walk, stand, and continuously perform essential functions for an extended period of time.
• Auditory and visual abilities to observe and detect signs of emergency situations.
• Associate degree in baking and pastry arts, or similar preferred.
• Post-secondary vocational training at a culinary institution would be advantageous.
• 5-7 or more years of experience working in all areas of a large kitchen, 5 years of experience which in a Senior Leadership role in a Pastry Department
• Advanced knowledge of traditional pastry baking techniques.
• Creative ability in designing, decorating, and filling confectionery.
• In-depth knowledge of food industry regulations.
• Flexible working hours, including weekends and evenings, when required.

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

• Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS:

Education: Associate degree in baking and pastry arts, or similar preferred.

Experience Required: 5-7 or more years of experience working in all areas of a large kitchen, 5 years of experience which in a Senior leadership role in a Pastry Department

Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming: All employees must maintain a neat, clean and well-groomed appearance per Company standards.

INTENT AND FUNCTION OF JOB DESCRIPTIONS

All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer.