Regional Pastry Chef Job at Le Colonial – Lake Forest United States

Le Colonial is seeking an experienced Regional Pastry Chef who can plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes breads, chocolates and show pieces while ensuring superior quality and consistency.

Job Descriptions

The role of the Regional Pastry Chef is to plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency. The Regional Pastry Chef is also responsible for the preparation, baking and finishing of all breads, breakfast bakeries, cookies and other specified baked goods in accordance with departmental quality standards and specifications. They are required to plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications. The Regional Pastry Chef will be required to oversee pastry operations in 2 locations , traveling is required . Le Colonial Pastry Program is directed by the culinary Director and the Director of Pastry Program . We are seeking an individual who has experience in Fine dining service industry and is committed to impeccable food presentation and garnishing, which is important for impressing our guests and creating repeat business

Apply for the job

Salary rate: $65,000 – $70,000/year
Reports to : Executive Chef , Director of Pastry Program

Must Be authorized to work in USA

Duties & Responsibilities include but are not limited to:

• Must be able to communicate, read, write, and speak English effectively.
• Bi-lingual skills are preferred but not required.
• Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume helpful.
• Excellent interpersonal service skills and organizational skills to plan time effectively.
• Ability to work without direct supervision.
• Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
• Maintain and strictly abide by state sanitation/health regulations and Restaurant requirements.
• Meet with the Executive Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
• Inspect the cleanliness and working conditions of all tools, equipment, and supplies.
• Check production schedule and par
• Establish priority items for the day
• Prepare all menu items following recipes and yield guides, according to departmental standards
• Prepare food for service (e.g. bake crème brulee, sauces, chocolate works, making garnishes, baking etc.)
• Follow Up on training  pastry cooks
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Monitor product freshness and rotate out old product based on a schedule created by the restaurant
• Have reliable transportation to go to both locations.
• Be able to commute to both Lake Forest and Oak St. alternatively in weekly or bi-weekly bases depends on the business volume.
• Lake Forest has a full kitchen banquet rooms.  Should be able to execute banquet style service.

Additional Skills :

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
• Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger. Collect accurate information and resolve conflicts.