Lead Pastry Cook - Raymond James Stadium

The Pastry Lead reports to and works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants. The Pastry lead demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Pastry lead is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department.

Responsibilities

Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standards meet company standards.; Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed.; Ensures that all food products prepared meet the established specifications and standards.; Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.; With a Hands on Approach assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.; Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations.; Bake fresh pastries, desserts and breads for all STADIUM outlets.; The Pastry Lead must act as a Manager, team leader and motivator for the Pastry Department working closely with and maintaining good relation with all culinary team members and other departments.; Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety.; Communicates variances from standards and expectations to the Executive Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff.; Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times.; Creates recipe cards for all menu items and trains Bakers using recipe cards.; Assists the Executive Chef with annual budget process and makes recommendations with regards to the Bakery Department.; Facilitates all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly.; Exercises leadership - Communicates thoughts, feelings and ideas in a professional manner. Encourages, trains and coach’s others to maintain high standards by leading by example and demonstrating a team approach. Uses an appropriate leadership style for different situations. Establishes credibility through competency and integrity.

Requirements

Must be at least 18 years of age.; Have a minimum of 5 years of experience in a fine dining restaurant environment.; Have a minimum of 2 years of experience in a high-volume preparation environment.; Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.; Must be able to work in a team environment.

Nice to have

Degree in hotel/restaurant management preferred.; Fully competent in all aspects of baking and pastry.; Ability to define a problem, collects data, establish facts and forms conclusions. Ability to understand complex instructions and material. Ability to mentally process abstract ideas while delivering results.; Ability to be present at work for assigned schedule including, nights, weekends, holidays and extended hours when required.; Ability to handle multiple tasks and works well in environment with time constraints.; Ability to remain on feet for entire length of shift.; Ability to lift/move/maneuver up to 50 lbs.; Constant standing, walking, bending, reaching and repetitive motions.