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    Pastry Chef - Philadelphia, United States - LDV Hospitality

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    ** Pastry Chef**

    Location * Summary

    Description

    Skills

    Summary **Pastry Chef** Salary Competitive salary Schedule Full Time Experience Minimum 2 years of experience Location **Pastry Chef**

    Description **The Pastry Chef is responsible for managing and organizing the activities of the Pastry Department to maintain the highest standards of food quality, cost control and consistency.**

    **Duties and Responsibilities:**

    Maximize restaurant profitability; implement effective controls of departmental processes and labor costs; Monitor budget to ensure efficient operations, including achieving budgeted revenue and labor expenses

    Ensure that all recipes are reviewed regularly to provide maximum profitability

    Participate in the development of the annual budget for department

    Ensure proper inventory levels are maintained for facilitating restaurant operations; Establish and enforce strict inventory controls; Conduct monthly inventory reconciliations as directed by the Finance team

    Inspects delivery of food to ensure the highest level of quality

    Maintain positive and professional relations with vendors, including interactions on property with our staff

    Hire, train, supervise, manage, coach, counsel, and evaluate all members of the pastry team

    Process weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, assist team members with inquiries

    Manage the pastry cooks and/or baker assistant in their daily responsibilities, providing clear, effective direction

    Ensure that all items are prepared properly and timely for service daily

    Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed

    Develop and implement operating standards for the Pastry Department

    Train all new hires on the expectations of the kitchen, on the food manuals, on the recipes, quality and presentation required of each dish

    Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions; Ensure proper variety of menu items offering local and seasonal specialties

    Supervise the development of daily specials

    Administer all aspects of sanitation to Department of Health standards; Keep work area clean and organized

    Maintains food orders, work orders

    Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards

    Reports to the Executive Chef and/or General Manager any maintenance or repairs needed

    Ensure confidential documents are kept in a secured area, and disposed of properly

    **Qualifications:**

    Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards

    Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook

    Has a can-do attitude and is willing to jump into any role as needed

    Able to work nights, weekends and holidays, and variable schedule, per the needs of the business

    Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems

    Ability to access and accurately input information using a moderately complex computer system

    Must have considerable skill in math and algebraic equations using percentages

    Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws

    Organize and/or attend mandatory meetings

    Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies

    Perform all other related and compatible duties as assigned by the Executive Chef or Managing Partners

    Adhere to all HR policies and procedures

    **Education, Experience, Knowledge Requirements:** - Minimum of 2 years experience as a Pastry Chef in fine dining and high-volume kitchen environments

    High School Diploma or GED

    Bachelors Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required

    **Physical/Special Requirements****:**- Ability to lift 50+ pounds often.

    Ability to sit, stand, and bend for extended periods of time. **Work Environment** - Able to withstand fluctuations in temperature within work environment, from high heat to below freezing

    Ability to perform essential job functions under pressure, maintain professionalism when working under stress **Acknowledgment** LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics. Translate Experience Minimum 2 years of experience Location Skills Fast-Paced Experience By applying you confirm you have these skills. Experience **Minimum 2 years of experience** Your profile is almost ready, stand out by polishing and completing your profile %


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