Our Pastry Chef's are responsible for the effective daily operations of the pastry department. This includes employee development, financial management and facilities management. Responsible for creating, implementation and management of the pastry menu. 

JOB DUTIES & RESPONSIBILITIES: 

• Planning and directing food preparation  

• Manage food costs and control purchasing and inventory 

• Modify menus or create new ones for effectiveness and that meet quality standards 

• Manage pastry department staff’s activities and daily responsibilities 

• Interact with external vendors to obtain the best quality in pricing and products 

• Work closely with General Manager and Executive Chef 

• Comply with nutrition and sanitation regulations and safety standards 

• Maintain current and accurate recipes, reports and inventory related data 

• Conduct daily pastry line checks 

• Manage and coach personnel in an effective manner that meets quality service 

• Educate the FOH and BOH staff about new recipes and menu items 

• Meet with clients to detail cake and pastry orders for special events

EDUCATION/TRAINING REQUIREMENTS: 

• Certified in food service sanitation as mandated by the state of Wisconsin 

• Experienced in pastry preparation at the highest level

PHYSICAL/MENTAL DEMANDS: 

• Able to relate to managers, the employees and customers in an appropriate, positive and professional manner. 

• Able to read and write clearly. 

• Able to communicate verbally and issue communication clearly; hearing ability required with all communications. 

• Ability to drive and transportation required.  

• Position requires walking, sitting, standing for lengthy periods of time. 

• Able to lift a minimum of 20lbs.  

• Able to work nights, weekends and holidays.