OHHC is hiring a Pastry Chef (“PC”) who will report to the Chef de Cuisine. The PC is responsible for creating the dessert program and training the team on execution of high-quality product over the course of service. They are responsible for overseeing all the pastry department day-to-day operations and will develop and maintain a safe, welcoming and professional environment for staff, guests, and vendors.
Their skills in baking high quality desserts should be matched by their creativity to develop new concepts and recipes.
The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations. They must adhere to health and safety standards to provide clients with the best possible serving. Applicants must have experience leading a team or working as an Assistant Pastry Chef for 3-5 years.
Responsibilities (include but are not limited to the following)
Staff Recruitment, Management & Training
Aide in the staff hiring, training, development and succession planning
Liaise with General Manager to ensure employee contracts are prepared, delivered and returned on time
Set individualized objectives for staff and conduct regular performance reviews
Responsible for creating, communicating and confirming bi-weekly staff schedules for all salaried and hourly employees and for finding replacements for staff/shifts as needed
Ensure proper staffing for maximum productivity and high standards of quality
Prepare weekly staff schedules, and monitor staffing levels in conjunction with determined budgets
Schedule and coordinate the work of sous chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
Ensure that the delegation of tasks and food production is organized using prep sheets
Oversee the implementation of training programs related to human resources, quality control, food and merchandise offerings
Monitor and review employee hours, including punctuality (clocking in and out hours), breaks, time off and vacations
Ensure all staff uphold and adhere to uniform policies
Track and refresh staff cultural and sensitivity training
Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency
Help to raise the standards within the department and bring new concepts forth
Provide input for performance appraisals and disciplinary action
Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately
Pastry Department
Ability to produce a quality product consistently in a fast-paced environment
Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
Creating new and exciting desserts to renew our menus and engage the interest of customers
Create and prepare all pastry items as required by the business
Prepare, clean and organize ingredients for use in the kitchen
Come up with recipe ideas from scratch
Document recipes in an organized way in order to teach team
Ensure consistency of product
Plan the menu of desserts and pastry to complement savory items
Ability to train and coach a culinary team
Strong knowledge of preparing and executing baked goods
Ability to follow standard operating procedures for Health and Safety
Culinary Management
Responsible for all dessert production including that used for restaurant, catering and event functions (where applicable)
Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction
Ensure consistency with our standard set portion sizes, cooking methods, and quality standards
Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guests expectations are exceeded
Organize and execute weekly inventory counts
Report on all food operations to Head Chef
Approves the requisition of products and other necessary food supplies
Budget, Payroll & Store Profitability
Aid in the monthly profit and loss analysis
Work with General Manager to ensure accuracy of the payroll
Manage the balancing and closing duties at the end of each day
Internal Administration & Communications
Ensure that OHHC’s mission, values and policies are communicated, implemented and maintained
Attend regular Management meetings and ensure all relevant information is cascaded to team
Ensure that all administration is managed and completed in a timely manner and is compliant with legislation, company processes, procedures and standards
Conduct pre-shift meetings with management team to review all information pertinent to the day’s business
Meet with the General Manager on a daily and/or required basis as the General Manager determines is necessary to discuss any operational aspects of the store
Organize monthly staff meetings and develop an appropriate agenda
Strive to advance your knowledge, skills and abilities and consistently share these with others
Help coordinate and communicate staff outings and volunteer opportunities
Safety & Security
Maintain a clean and safe work environment and public space
Ensure safety of employees and guests by following safety practices and reporting procedures, including inspections, relevant follow-ups and incident reports
Develops policies and procedures to enhance and measure quality
Make regular inspections to observe quality of food preparation and service and food appearance
Schedule and attend inspection of the cleanliness and sanitation of production and service areas, equipment and employee appearance
Continually update written policies and procedures to reflect techniques, equipment and terminology used
Establish controls to minimize food waste, theft and ensure that products are handled properly
Ensure food is stored in appropriate containers, labeled, and rotated to ensure standards of freshness
Ensure OHHC’s Code of Conduct is adhered to and that any breaches made to the Code of Conduct by staff, guests or talent is dealt with in a timely manner, and that all related investigations, reporting and follow-up are in line with company policy
Oversee all internal and external security staff and ensure they adhere to company policies
Conform to Toronto Public Health requirements to run a DineSafe Pass-level kitchen
Support safe work habits and a safe working environment always
Facilities Maintenance
Check the working condition of all utilities both internally and externally
Manage all repairs and maintenance and alert Director of Operations of any work required
Monitor washroom checks and supplies and oversee cleaning and scheduling
Technical Supervision
Be the point person between technical vendors and the store for kitchen and utilities related equipment
Supervise any kitchen equipment maintenance carried out by 3rd party vendors and contractors
Required Experience
Demonstrated leadership skills and experience in managing staff, providing training, and fostering a positive and safe work environment
Professional and personable; exceptional guest relations skills
Strong computer, attention-to-detail and organizational skills
Demonstrable understanding of and experience in preparing budgets and schedules, leadership and training
7+ years of progressive experience in high-volume food production or catering in a management position
Understanding of POS systems (experience with Revel POS systems are ideal, but not essential)
Understanding of basic pastry techniques, equipment and material
Understanding of advanced culinary techniques, professional cooking equipment and material
Knowledge of safety, sanitation and food handling procedures
Required Skills
Demonstrated creativity, flexibility and comfort working with diverse stakeholders
Exceptional interpersonal skills including strong written and verbal communication skills
Strong public speaking skills and ability to craft and lead presentations
Ability to conduct one’s self calmly and effectively under pressure
Solutions and detail-oriented individual with a high degree of professionalism
Management of multiple projects and deadlines; enjoys a fast-paced environment and varied responsibilities
High energy, personable and team-oriented collaborator
Enjoys a leadership role and motivating teams and seeks new demanding challenges
Passionate about food, restaurants and customer service
Computer literacy and comfortable operating PCs and POS systems
Proficient in Google Apps, Skype, Excel, Word, Outlook and PowerPoint
Knowledge of Instagram, Facebook, Twitter and other social media platforms
Driver’s license preferred
Work Environment
OHHC strives to provide a safe space and working environment
The work environment can be loud and busy
There are many kitchen hazards such as hot surfaces, liquids, sharp knives and slippery floors
This position regularly requires long hours and weekend work
Physical Demands
The employee is required to stand for extended periods of time as well as walk, bend, stoop, climb, balance, kneel and crawl
Lifting and/or moving up to 50 lbs.
Manual dexterity required to use computer and operate technical equipment
Job Types: Full-time, Permanent
Salary: $55,000.00-$65,000.00 per year
Additional pay:
Benefits:
Schedule:
COVID-19 considerations:
Zoom Interviews and in person interviews
Experience:
Application deadline: 2022-03-25
Expected start date: 2022-04-04
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