Goldener Hirsch Executive Pastry Chef – Year Round

Job Overview

PURPOSE OF POSITION:  The Executive Pastry Chef is responsible for production of baked goods and pastries for lodge restaurants, wholesale bakery accounts and special orders. 

SPECIFIC JOB REQUIREMENTS: 

  • Candidate must have strong baking expertise and show strong leadership skills 
  • Must be familiar with Deer Valley company policies outlined in the employee handbook and set an example in following policies
  • Be able to use standard recipes and designated procedures in the Bakery
  • Be able to anticipate and follow through on bakery needs and maintain a sufficient inventory of baked goods as needed
  • Be able to read and execute Banquet Event Orders
  • Must be able to work in cooperation with all employees in all departments
  • Must show excellent guest relations skills
  • Be flexible as needed, ready and able to undertake other duties as assigned

 

JOB DUTIES AND RESPONSIBILITIES:

DEER VALLEY POLICIES:

  • Be familiar with all company policies outlined in the employee handbook. Adhere to these policies yourself and strictly enforce them among your staff

RELATIONS AND COMMUNICATIONS:

  • Communicate frequently with the Executive Chef about menu planning, scheduling and potential or any current problems in the Bakery and Kitchen
  • Have a positive attitude, even when stressed or under pressure. Demonstrate this attitude when supervising and working with other bakers and kitchen personnel
  • Give clear directions to the Bakery crew, making sure they understand what you expect. Assist them as they learn and execute their job
  • Work in cooperation with all employees in all departments
  • Be extremely courteous and helpful to guests, customers and wholesale accounts. Enforce this courtesy in other Bakers, be a model example. If unsure of a situation, immediately ask for assistance from a Supervisor
  • Be flexible as needed, ready and able to undertake other duties as assigned

FOOD QUALITY AND PRESENTATION:

  • Produce “Deer Valley” quality baked goods in a consistent manner. Present these goods with attention to detail
  • Use standard recipes and designated procedures in the Bakery. Work with accuracy in measuring and technique. Understand and incorporate Deer Valley style when creating new menu items
  • Be able to work efficiently in all stations of the Bakery
  • Be able to read and execute BEO’s, making sure food is prepared as specified in banquet sheets. Be able to highlight bakery items and fill out amounts
  • Maintain a sufficient inventory of baked goods as needed. Establish and follow a prep list to maintain inventory. Know what is prepped in walk-ins and reach-ins. Avoid waste through over-production or mistakes

SAFETY, CLEANLINESS OF WORK AND GUEST SERVICE AREAS:

  • Know how to properly use equipment, knives and other tools. Demonstrate to other Bakers as needed
  • Keep work space clean throughout shift. Guest service areas are kept clean and uncluttered; no wet rags, personal drinks or food service film in guest view
  • Insure that prepped food and leftover products are wrapped and labeled, with date and use by date. Insure that product is stored and rotated appropriately
  • Understand and follow proper food handling for prevention of food-borne illness and food allergies.

ADMINISTRATIVE:

  • Discuss disciplinary actions and problems as well as guest compliments with Executive Chef
  • When policy is not followed, notify Executive Chef as soon as possible, so verbal or written warning can be issued
  • Keep food costs in line through efficient menu planning, proper ordering, proper food storage and rotation, and creative use of leftover products/mise en place
  • Mail wholesale and special order bills on a daily basis. Bring safety or maintenance issues to the attention of Executive Chef so work request can be submitted
Job Detail
  • CityPark City
  • Apply on hotel’s jobs sitewww.deervalley.com/jobs
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