Director Culinary Pastry

Main Duties and Responsibilities:

• Is responsible for the designing, executing, and operating the desert offering of all the outlets.
• Provides final authorization for development of and changes to menu items.
• Participate in execution of key marketing, pr, and social media campaigns.
• Creates the best team and structure for the kitchen operations.
• Select products and vendors and set expense lines for kitchen products.
• Manages and supervises the pastry in accordance with our core and culture standards and local operating criteria at all times.
• Select, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the kitchen food production area to ensure that established cultural and core standards are met keeping in mind our long-range strategic planning for outlet operation.
• Assists in the planning and development of menus and recipes, ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration,
• Utilizes creative menu planning to minimize waste & controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Takes an active role to meet the outlet financial goals.
• Ensures that sanitation standards as set forth by Our Company and Governmental regulations are complying as well as the cleanliness and organization of the kitchen.
• Maintains control systems, which will assure quality and portion consistency, monitors food shipments to ensure they meet established purchasing specifications as well and fosters an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met & coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods.
• Has the ability to practice and demonstrate excellent technical kitchen skills.
• Assist in leading the execution of special culinary events.
• Informs and keeps the Vice President of Culinary up to date on problems and irregularities and recommends courses of action.
• Ensures high standards of personal presentation and grooming.
• Attends regular operational meetings to ensure effective coordination and cooperation between departments.
• Has the ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts?
• Maintains knowledge of competition and industry trends and provides knowledge and skill training to team both on the job and classroom training.
• Anticipates the needs of guests, respond accordingly to guest inquiries or problems, and recognizes regular guests by name and utilizes the guest’s name consistently.
• Supports the entire food and beverage operation, including working in other areas if necessary whilst forecasting workloads and arranging work schedules for the team to adequately cover all shifts.
• Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
• Communicates with guests and employees using a positive and clear speaking voice.