Pastry Lead Line Cook
The Pastry Lead Line Cook is a vital part of the pastry team, of coordinating pastry, and baking preparation for all hotel outlets and group dining. This individual will utilize culinary and patisserie skill to create desserts, breads and other baked goods that appeal to the eye as well as the palate. Collaborates with the Executive Pastry Chef to produce pastry menu offerings that are unique, artful and flavorful. Helps develop the pastry team including coaching, counseling, discipline, performance evaluation and training. Ensures the efficient delivery of the highest standards of cooking to guests while practicing all OVIS policies and procedures. The ability to create showpieces and displays using various mediums such as chocolate, pulled sugar, etc. is desirable. Optimizes profits by controlling pastry and labor costs. Staff, train, and helps develop pastry employees through ongoing feedback, establishment of performance expectations and by conducting performance reviews. Requirements: Minimum of (4) years of experience in an upscale restaurant or hotel fine dining room. This position requires the ability to work as relief supervisor in absence of Executive Pastry Chef; proven success in team leadership, innovation and creativity, high personal standards and a strong desire to fulfill guest expectations; training new associates, and Spanish skills are helpful. Formal culinary training is preferred. A flexible schedule is required and must be able to work weekends and holidays.
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