Pastry Chef - The Bartolotta Restaurants
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
Certified in food service sanitation as mandated by the state of Wisconsin
Experienced in pastry preparation at the highest level
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.