Essential Responsibilities:

• Develops, designs, or creates new ideas and items for Pastry Kitchen.
• Recognizes superior quality products, presentations, and flavor of products.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Follows proper handling and right temperature of all food products.
• Supports procedures for food & beverage portion and waste controls.
• Maintains purchasing, receiving and food storage standards.
• Assists in determining how food should be presented and creates decorative food displays.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Observes kitchen team members engaged in preparing, portioning, and garnishing foods to ensure that methods are as prescribed.
• Leads, trains & mentors kitchen team members including coaching development, performing evaluations, and progressive discipline.
• Collaborates on the creation, management and operation within departmental budget and expense plans.
• Must be able to prep food products, using standardized food preparation techniques.
• Must be able to visibly recognize “condition” of food and cooking temperature.
• Supports team member recognition and engagement programs. 
• Reports to work for scheduled shift, on time and in uniform in accordance with company policy.
• Knows and complies with all company policies and procedures pertaining to this position and its duties.
• Embrace O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.
• Performs other duties and responsibilities as required or requested.

Skills & Abilities:

• Pleasant, polite manager who maintains a neat and clean appearance.
• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to kitchen issues.

• Strong leadership, management, organizational and communication skills.
• The ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• The ability to deliver results.
• The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.
• The ability to multitask and prioritize.
• Models behaviors to effectively motivate, lead, and develop the BOH team.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education & Experience:

• Two-year degree/certification from an accredited institution in culinary arts, hotel and restaurant management is preferred, or a related major.
• Two years’ experience as a Pastry Chef is preferred.

OR

• High school diploma or GED, and four-years’ experience in the culinary, food and beverage, or related area.

Physical Requirements of the Position:

• Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.
• May be required to lift in excess of 40 pounds on occasion. 

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
• Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.
• Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.