Responsible for leading the pastry team of The Event Center, exhibits creative baking and decorative talents by personally performing the tasks while leading the staff in preparing quality and consistent bread, pastries, desserts, and other baked goods for all areas. Works continuously to improve guest and employee satisfaction while maintaining and meeting budget. Responsible for guiding, developing and leading staff including direct reports. Is responsible for maintaining the highest standards of sanitation and meeting Health and Safety requirements.

Essential Functions:

Leading Skills

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance, and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

**** Culinary Standards & Responsibilities

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Owns marketing initiatives related to all revenue centers of The Event Center, works closely with the Marketing and Graphic Design department to deliver exceptional service.

Human Resources Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

**** Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
• Assist fellow team members and other departments wherever necessary to maintain positive working relationships.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Physical Requirements:

The physical demands outlined below are essential for successfully performing the core functions of the Baker Sous Chef role. Reasonable accommodation may be provided for individuals with disabilities to perform these essential duties.

• Must be able to lift, push, pull, and carry a weight of 50lbs.
• Must be able to work walking and or standing continuously for a period of 8 hours and up.
• Associate may have to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl.
• Associate is often required to sit and use his or her hands and fingers to handle or feel.
• Vision abilities required by this job include close vision.
• Associate must talk and hear.

Qualifications, Education, Experience, Skills, and Abilities:

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.
• Position requires walking/standing for extended periods of time.
• Must be available to work evening and weekend hours and have open flexible availability.

The World Equestrian Center is managed by Columbus Hospitality Management , a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.

We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.