Pastry Chef at The Chanler – Newport, Rhode Island

PASTRY CHEF JOB DESCRIPTION

The Pastry Chef plays a key role in our restaurants & culinary operations, responsible for

creating exceptional dining experiences and ensuring the highest standards of food quality,

creativity, and guest satisfaction. Our chief objective is to make a positive impact on a guests

journey by creating memories that last a lifetime. Our culinary department embodies this by

providing a sense of place & providing a genuine & personalized level of service to each guest

that visits us.

RESPONSIBILITIES INCLUDE (BUT ARE NOT LIMITED TO):

-Ensures all measures necessary to deliver genuine hospitality with a unique experience to all

guests

-Recipe development with team members & Executive Chef

-Executes all established recipes according to standards set in place & training guidelines

-Executes using skills including but not limited to advanced knife handling, cakes/entremets,

petit fors, sugar work, chocolate work, plated desserts for all restaurants, buffet

production/execution, display work, ice creams/sorbets, doughs, bread production, viennoiserie,

tea services,

-Exercises empowerment to take corrective action if noticing something that does not adhere to

set standards as established by The Chanler or Forbes Standards

-Ensures par levels of ordering are correct according to projected business levels

-Ensures par levels of mise en place are adhered to

-Ensures product is produced consistently including preparation, execution, and presentation

-Ensures proper storage of all ingredients from delivery to service including proper organization

& rotation of ingredients

-Assists with daily preparations & execution of all dishes pertaining to assigned station

-Accurately conveys necessary information to Sous Chef/CDC as necessary

-Maintains a sanitary station/kitchen environment at all times

-Ensures all aspects of work & food handling adhere to all safety and sanitation procedures in

accordance with Rhode Island State Health Codes and HACCP plans

-Works with team members to continue developing them & grooming them for their next roles

-Displays a desire to learn, grow, & excel through quality execution & follow-through

-Displays a “Guest First” attitude & conducts themselves accordingly

-Act as a coach and mentor by managing performance and setting objectives while monitoring

and training all staff in proper kitchen operations and in areas relevant to their positions.

-Displays an understanding & ability to oversee cost control, labor management and bottom-line

profitability.Maximize effectiveness & efficiency by managing food and labor costs.

-Continuously explore & work with staff to reduce costs in all areas

-Conduct regular department walkthroughs and random food tastings to ensure quality and

consistency.

-Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines.

-Monitor and train all staff in proper sanitation procedures and ensure that all employees are

serving safe food.

-Assist with the effective ordering based on sales

-Oversee and make recommendations for equipment purchases, monitor equipment repairs and

ensure equipment is operating correctly or that it is repaired in a safe and timely manner.

-Ensure the strict adherence to quality standards for food served to include, freshness, proper

handling and storing, proper use of techniques and cooking procedures, taste, portion size and

preparation.

-Assist both Executive Chef & F&B Director in providing continuous education & training of

menus to the Front of the House through pre-shift meetings and additional meetings as

necessary, teaching and coaching staff on a daily basis

**Performs other duties and responsibilities as required or requested**

IDEAL CANDIDATES ARE/HAVE:

-Leaders with a desire for continuous improvement in themselves & those around them

-A “Get it done” mentality

-Minimum 5 years professional culinary experience in Forbes rated property (Michelin training

preferred)

-A strong understanding of culinary trends & dietary restrictions

-Genuine love for cooking & taking care of guests

-Teachers that are able to focus on end results

-Understanding of cost controls & ability to implement changes as needed based on business

levels

-Strong desire to analyze & seek the best methods to maximize effectiveness & efficiency

-Able to effectively work independently & in collaboration with a team oriented mentality for

success

- Always operates with a sense of urgency

-Ability to pivot & make a decision quickly always in the best interest of the guest