Position: Executive Pastry Chef
Reports To: Director of Culinary
The Quin is Boston’s newest private members-club dedicated to bringing together a diverse group of leaders, creators, and innovators who are interesting and interested in leaving a lasting impact in the community. In reflecting The New Boston, we don’t just care about what you do, but rather, who you are. We are a small, nimble team of hospitality and real estate industry experts looking for passionate, creative thinkers to join our team. Join us on our mission to create a community of impact for generations to come.
WHO ARE WE LOOKING FOR?
The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, teambuilding and people culture champion. They enjoy being part of a start-up environment and are committed to be a team player. They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards.
Primary Responsibilities
Implement the culinary direction and leadership for the club’s restaurants, lounges and bars. The Pastry Chef is responsible for leading the restaurant kitchen culinary team in achieving the exceptional quality of food delivery while actively managing the financial goals of the kitchen operation; monitoring the performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience.
ABOUT THIS ROLE
- Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
- Coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
- Implement food philosophy that align with organizational policies and goals
- Assist in creating dynamic dessert menus, bread and pastry product that evolves and changes on a regular basis
- Develop recipes and input into the recipe database
- Monitor and analyze pastry kitchen cost centers financial performance and contribution to club’s profitability
- Implement and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the Executive Chef
- Retrieves, processes and prepares ingredients necessary to prepare menu items
- Prepares food items prior to and during meal time periods
- Assists kitchen staff with duties as required
- Maintain F&B marketing and other marketing activities and club programming initiatives
- Hire, train, empower, coach and counsel, performance and salary reviews
- Implement and maintain food inventory
- Coordinate operations with other club departments to ensure efficient member service
- Assist in the implementation of procedures to increase member and employee satisfaction
- Understand all policies, procedures, standards, specifications, guidelines and training programs for The Quin
- Assume 100% responsibility for the dessert, bread and pastry quality
- Perform purchasing and inventory responsibilities on a daily/weekly/monthly basis
- Fill in where needed to ensure guest service standards and efficient operations
- Continually strive to develop the staff in all areas of managerial and professional development
- Ensure that policies on employee performance appraisals are followed and completed on a timely basis
- Attends management meetings
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members
- Investigate and resolve member complaints regarding food quality, service, or accommodation
- Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds.
|
Click here for technical assistance.
