Pastry Chef

at  Garden of the Gods Resort and Club

POSITION REQUIREMENTS

• Must have a strong background in quality from scratch baking and pastry production
• Has advance knowledge in cremes, custards, cakes, high ratio doughs, and all things
• pastry.
• Has knowledge of chocolate work and candy making techniques
• Problem solving and identifying problematic information
• Ability to delegate and follow up on delegated task
• Adhere to all food codes and HACCP.
• Greet every guest, member, and team member with “I Am Proud” standards and set a positive tone for every interaction.
• Provide extraordinary service that is “Enriching by Nature.”
• Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments.
• Uphold the Garden of the Gods Resort and Club’s brand, culture, vision, mission, and values.
• Be empowered to make things go right if they go wrong.
• Give the guest/member a fond farewell.
• Address feedback by utilizing the LEARN Model.
• Demonstrate a professional appearance and be attentive to what matters most.
• Comply with company policies and procedures.
• Observe and adhere to safety guidelines.

POSITION PURPOSE & SUMMARY

To manage, develop, train, create, and lead in the pursuit of excellence.

ESSENTIAL FUNCTIONS

• Communicates, oversees pastry department food and supplies ordering.
• Supervises and coordinates production of pastries and baked goods according to menu specifications and culinary training.
• Assists the chefs and the cooks in preparation of certain cuisine when needed
• Inspects quality of food products used to prepare cuisine
• Instructs, trains and coaches pastry cooks when quality is not acceptable.
• Ensures all cuisine served to guests follow established guidelines for portions quantities, quality appearance and palatability.
• Checks physical cleanliness of operations ensures all staff are practicing clean as you go techniques.
• Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineering.
• May perform chef, or sous chef duties in the absences of the chefs.
• Deliver “I Am Proud” service standards and department-specific signature touch points.
• Establish cross-departmental channels of communication among teammates that are consistent and complete.
• Assist in preparing and managing culinary team schedules, ensuring proper coverage.
• Effectively contribute to the creative menu development, engineering and conceptualization process.
• Successfully create recipes for dish with complete costing and pricing recommendations that achieve the divisions food cost goals.
• Foster a collaborative work environment with all stakeholders.
• Participate in the recruitment, hiring, training, development, and mentorship of culinary team members.
• Champion a culture of excellence.

ADDITIONAL DUTIES AND RESPONSIBILITIES

• Assist Chef de Cuisines and Sous Chefs in restaurant services.
• Assist Chefs in supervision of cooks, stewards, and other culinarians.
• Assist in kitchen sanitation, scheduling, ordering and organizational functions of kitchens.
• Trains employees how to properly cross utilize product for employee dining room.