Pastry Chef - Austin, United States - Innovative Dining Group

Description

Job Description

COME JOIN OUR TEAM

BOA Steakhouse Austin is opening soon and looking for the best in our industry to join our team.

BOA Steakhouse is a game-changer in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robatayaki and Sushi Bar. This innovative Steakhouse concept is soon to make its mark in Austin, TX, bringing together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Austin.

JOB SUMMARY

A Pastry Chef is skilled in supervising pastry production and operations. Responsibilities include developing the pastry program, supervising the pastry staff, and ensuring that all pastry production workers are performing their duties as prescribed by the standards established by the company. The Pastry Chef creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to:

• Have an extensive knowledge of our restaurant's food offerings and beverage program
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Demonstrate strong operational skills and impeccably high standards of service
• Direct staffing, training, and evaluation of pastry employees in accordance with our policies and procedures
• Teach proper cooking techniques to guarantee that all guests receive outstanding pastry products made per our restaurant specifications and standards
• Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits
• Responsible for creating weekly staff schedules and establishing and delegating work duties for pastry staff
• Execute all pastry menus and recipes as introduced by the company
• Oversee all pastry operations including daily ordering and receiving
• Demonstrate a hands-on execution of desserts, cakes and bread-based recipes
• Maintain and update current information on all pastry recipes
• Make corrections when an item is shorted, not ordered or up to quality standards\
• Monitor food production areas for safety and sanitation practices and procedures, includes checking refrigerators and dry storage areas for cleanliness and orderliness
• Maintain a clean and safe work environment through timely repair and upkeep
• Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members
• Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork
• Proficient in Microsoft Suite: Outlook, Excel, Word; and Restaurant POS Systems
• Expected to continue self-education of food trends through networking, books and periodical
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Embody and deliver on exceptional service and hospitality

SUPERVISORY RESPONSIBILITIES

Supervises management of hourly pastry employees, responsible for the overall direction, coordination, and evaluation of the pastry staff and carries out supervisory responsibilities in accordance with the organization's policies, applicable laws, and state & local health codes. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, evaluating performance, rewarding and disciplining employees, addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be twenty-one (21) years of age or older.

EDUCATION and/or EXPERIENCE

2 years of previous and relevant experience in a high-end, high-volume restaurant.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers and guests.

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items, tallying and reconciling bills.

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near co-workers.

The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.