Pfister Pastry Chef

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POST DATE 9/9/2016
END DATE 10/8/2016

The Pfister Hotel Milwaukee, WI

Milwaukee, WI
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Mid-Career (2 - 15 years)
High School Diploma or GED


Job Description JOB TITLE: Pastry Chef DEPARTMENT: Culinary SUPERVISOR: Executive Chef POSITION PURPOSE: Responsible for all pastry preparation, production, and control of labor and food costs for all Food and Beverage Outlets. ESSENTIAL FUNCTIONS: 1. Assigns, in detail, specific duties to all associates under supervision for efficient operation of the pastry shop. 2. Selects, trains, and supervises pastry staff in the proper preparation of desserts/pastry items. 3. Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line. 4. Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with HACCP & Health Department regulations. 5. Adhere to control procedures for cost and quality. 6. Handle all of the billing and processing of desserts for the hotels signature restaurant. 7. Supervises daily safety and sanitation practices. 8. Performs other duties as requested, such as development and execution of special events, VIP parties and staff events. 9. Prepare all food items according to recipe specifications. 10. Perform other culinary and managerial duties as assigned. 11. Responsible for maintaining proper employee files in accordance to the hotels attendance and disciplinary procedures. 12. Perform timely performance evaluations on staff. POSITION REQUIREMENTS: 1. High school education preferred. Apprenticeship, post secondary school, or equivalent work experience beneficial. 2. Managerial and pastry production experience required in similar hotel or resort. 2-4 years in management of high volume production in pastry/bakery shop, associate dining, upscale restaurants, and multiple outlet operations including large banquet functions. 3. Additional language and math skills and basic computer knowledge helpful. 4. Thorough knowledge of food products, standard recipes, and proper preparation. 5. Ability to read, write, and speak English to comprehend and communicate job functions. 6. Finger/hand dexterity in order to operate food machinery. 7. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule. 8. Knowledge of food and labor cost controls, inventory and the calculation of these controls. TSSHO