Seeking a dynamic pastry chef for Sacramento's premier fine dining restaurant

Job Purpose:

Prepares breads, pastries, and desserts by designing, producing, and maintaining production and artistic presentations; managing pastry workers.

Duties:

* Accomplishes pastry services human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining bakers and pastry workers; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and implementing compensation actions; enforcing policies and procedures.

* Achieves pastry services objectives by contributing information to strategic plans; completing action plans; implementing production, productivity, quality, and customer-service standards; identifying and resolving problems; determining pastry technique improvements; implementing change.

* Meets pastry services financial objectives by estimating requirements; contributing to annual budget preparation; scheduling expenditures; analyzing variances; proposing corrective actions.

* Designs bread, pastry, and dessert presentations by reviewing advance menus and specifications; consulting with Executive Chef; determining amount and type of breads, pastries, and desserts to be served; confirming special themes and/or décors to be followed.

* Provides breads, pastries, and desserts by producing traditional, ethnic, and artisan breads; creating puff pastry, croissants, and Danish pastries; baking cakes and tortes, pies, tarts, quick breads, doughnuts, and strudels; preparing cookies, petit fours, and pate a choux; developing creams, mousses, custards, fillings, and icings; making ice cream and sorbet; designing plated desserts and sauces; creating chocolate and confectionery works.

* Maintains safe, secure, and healthy food preparation environment by following and enforcing bread, pastry, and dessert preparation standards and procedures; complying with sanitation and legal regulations.

* Improves pastry services quality results by analyzing production methods, records, and menu expenses; standardizing production recipes; promoting pastry staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

* Maintains customer confidence and satisfaction by responding to their special requests; anticipating trends in bread, pastry, and dessert preferences; adjusting menus and preparation techniques.

* Maintains bread, pastry, and dessert supplies by purchasing ingredients; evaluating the quality of food product deliveries; establishing inventory levels, re-order points, storage requirements, and cost-controls.

* Maintains bread, pastry, and dessert equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

* Updates job knowledge by participating in educational opportunities; reading professional publications; keeping abreast of pastry and dessert trends; maintaining personal networks; participating in professional organizations.

* Enhances pastry department reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Skills/Qualifications:

Decision Making, Process Improvement, Verbal Communication, Presentation Skills, Customer Focus, Food Sanitation, Developing Creative Standards, Emphasizing Excellence, Functional and Technical Skills, Creativity, Client Relationships