21c Museum Hotels
  • 27-Nov-2019 (MST)
  • Culinary
  • Louisville, KY, USA
  • Hourly
  • Full Time

Benefits include health/vision/dental/life insurance, real-time access to earned wages, paid time off, 401(k), teammate referral bonuses and family meal.


Reports To:  Chef de Cuisine, Executive Chef

Supervises: Pastry line staff

General Purpose: The Pastry Chef is responsible for the daily operations of the pastry kitchen, making scratch desserts for a full service restaurant and banquet department.  The Pastry Chef, in collaborations with the Executive Chef, creatively develops a dessert menu driven by the seasons and regional ingredients.  The Pastry Chef trains, tutors and mentors the pastry assistant.  The Pastry Chef relays information about the daily dessert menu and pastry kitchen schedule to line staff prior to each meal service period. The Pastry Chef assists in maintaining a safe, orderly and sanitized kitchen. 

Specific Responsibilities:

  • Owns service period and work of pastry line staff.
  • Knows the strengths and weaknesses of line staff, know what you can delegate to who, when to do it, have expectations of their finished product.
  • Is available to assist line staff with recipe techniques, station prep and to answer any questions they may have.
  • Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments and private events.
  • Makes sure stewarding staff is following their opening, closing, and mid service side work. Coordinates with CDC on supervision of stewarding department.
  • Maintains clean and organized walk-ins & dry storage area.
  • Responsible for daily and weekly product ordering in conjunction with CDC.
  • Is aware of food and labor costs and makes efforts to control these in their particular service periods.
  • Is abreast of all menu changes, regardless of service period.
  • Collaborates with CDC and/or EC on menu development and engineering.
  • Understands, practices, and teaches proper use and maintenance of major kitchen equipment, including stoves, refrigeration units, knives, slicers and dish machines.
  • Aware of local, state and federal sanitation laws.

Qualifications:

  • Must work well under pressure and demonstrates ability to actively supervise, motivate and discipline employees.
  • Ability to work flexible hours (nights, weekends).
  • Responsible, dependable, punctual.
  • Strong communication skills; must be able to speak, read, and understand English.
  • Clean and professional appearance.
  • Demonstrated enthusiasm for all things 21c.
  • Must pass background check.

Education/Formal Training: High school or equivalent education required.

Experience: Culinary training and cooking experience with demonstrated supervisory experience in the culinary field is a plus.

Physical Requirements: Must be able to stand for long periods of time.

 

21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm

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