Executive Pastry Chef - Dominique Ansel Bakery

Description

A highly skilled and visionary pastry professional with extensive experience in fine dining environments. Demonstrates a proven ability to lead and manage high-end pastry kitchens with precision, creativity, and operational excellence.

Responsibilities

• Proven track record of efficiently running luxury pastry operations, including team leadership, scheduling and cost control.

• Strong coaching abilities, with a passion for mentoring pastry teams, fostering growth, and maintaining high standards.

• Forward-thinking and service driven, with a commitment to cross-departmental collaboration and guest satisfaction.

• Fully authorized to work in the United States.

• Display of professionalism by conducting oneself with responsibility, integrity, accountability and excellence.

• Run all aspects of daily back of the house operations including but not limited to; managing staff schedules and station assignments, ordering and receiving products, preparing prep lists and instruction for the team, preform quality checks on products during all stages of preparation, general oversite of production and service, conducting regular internal health and safety inspections, and managing daily food cost and spending.

• Design and implement menus that fit the requirements of a particular outlet as set out by the Chef partner.

• Skilled in conceptualizing and launching seasonal lines of pastries and Viennoiserie, with focus on quality, presentation, and guest appeal.

• Strong coaching abilities with passion for mentoring pastry teams, fostering growth, and maintaining high standards.

• Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures.

•  Set and maintain a very high standard of food quality in preparation and execution.

• Ensure food is handled in a respectable manner and is processed and stored in accordance with SNHD regulation.

• Adhere to and enforce company policies and statutory requirements with regrets to health and safety, sanitation, fire procedures and HACCCP.

• Ensure safe and proper use of equipment.

• Ensure kitchen equipment is in good working order, address any equipment issues promptly.

• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.

• Teach and develop and give support to culinary team as needed.

• Hold team members accountable on a fair and consistent basis.

• Support and foster a caring work environment.

• Work with general manager and front of house staff to ensure positive guest experience

• Maintain food cost, labor costs, supply cost and other controllable expenses within budget guidelines.

• Minimize waste and spoilage by monitoring occupancy forecasts.

• Conduct daily "BUZZ" sessions or pre-shift meetings with staff.

• Maintain high standards of appearance and good personal hygiene.

• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.

Qualifications

• Minimum 5 years of pastry chef experience

• Bachelor's Degree preferred

• Culinary school or apprenticeship preferred

• Must have experience operating in a similar role for a minimum of 3-5 years.

• Experience working in a fast paced, high-volume environment 

• Experience and proven track record within 5-star framework of deluxe hotels or reputable free-standing restaurants.

ADDITIONAL REQUIREMENTS

• Fast-paced, high volume environment involving constant interaction with staff and public.
• Knowledge, understanding and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety sanitation proper chemical storage fire procedures and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to read and write and understand English.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain an effective working relationship with management staff and guests.
• Able to manage team of up to 6 managers and supervisors and 22 hourly employees.
• Passionate approach to streamline operational procedures and increase productivity of department.
• Excellent communication and administration skills.
• Applies best industry best practices.
• Ability to maintain and further develop the standards set by Caesars Entertainment.
• Must possess a wealth of experience and in depth knowledge of up to date culinary trends.
• Must demonstrate culinary creativity.
• Must have or obtain a Nevada food handlers card.
• Serve Safe certification.