Pastry Chef De Partie

Description

Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

The Pastry Chef De Partie oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

• Assist the Executive Pastry Chef and Pastry Sous Chef with day-to-day supervision of bakery team members.
• Participate in and assist the Executive Pastry Chef and Pastry Sous Chef with developing and researching new recipes for special events.
• Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively.
• Work with the Executive Pastry Chef to take appropriate action to reduce operating costs without affecting the quality of pastries or service.
• Maintain a safe, hazard-free operation, ensuring that accidents are immediately reported, and accident reports completed.
• Perform other job-related duties as requested.

Requirements

Required Knowledge, Skills, and Abilities:

• Minimum 2 years experience in a high-volume kitchen.
• Previous experience as a pastry cook, sous chef, or relevant role.
• Strong knowledge of dessert and pastry techniques.
• Ability to prepare mise en place for daily service and applicable closing duties.
• Ability to work both fast and accurately.
• Available to work during business hours, including weekends and evenings.
• Flexibility to take on various shifts.
• Additional duties as needed.

Working Conditions:

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat, and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able to speak, read and understand basic pastry cooking directions.