SUMMARY
Responsible for creating baked goods and desserts for all food & beverage outlets. Organize, supervise and prepare all food items in the Pastry Department while maintaining quality and quantity control and presentation in accordance with established standards of quality, food cost and labor cost.
CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

Introduces special pastries and tests new items.
Ensure a variety of menu items offering local and seasonal specialities. 
Supervise and expedite all pastry and bakery items in accordance with standards of quality, quantity control, taste and presentation as established by the Executive Chef. 
Responsible for scheduling of staff according to forecasted weekly. 
Supervise the training and cross training of all pastry and bakery staff for all phases of pastry preparation according to standard job descriptions as provided by the Executive Chef. 
Supervise the assignments of specific duties on a daily basis. 
Hire and evaluate all assigned staff. 
Assist the Executive Chef in maintaining the training all internships according to Culinary Program Curriculum. 
Create and maintain a sound working relationship with all preparation staff. 
Review banquet function sheets on a daily basis in order to ensure adequate preparation of pastry items. 
Report to the Executive Chef any maintenance or repairs needed. 
Ensure that all recipes are reviewed regularly to provide maximum profitability. 
Review all pertinent food and beverage requisitions, inter-kitchen transfers and production quantities, and verifies all special food requests with Executive Chef. 
Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Pastry Chef responsibility to help the Executive Chef 
Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations. 
Inspect delivery of food to ensure the highest level of quality.
Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions.