Pastry Chef | Highmark Stadium
- Direct, implement and maintain a guest service and management philosophy that serves as a guide to respective team members.
- Develop and implement menus according to recipes which uphold Legends Hospitality Standards.
- Meet with Executive Culinary Team to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
- Demonstrate strong proficiency in pastry production, artisan bread baking, and advanced sauce-making techniques.
- Maintain and abide by County health/sanitation as well as Legends Hospitality standards.
- Ability to multitask in a fast-paced environment.
- Conducting meetings/pre-shifts to update staff on daily goals & objectives.
- Conduct continual and consistent service training for all staff.
- Responsible for maintaining positive guest relations at all times.
- Provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.
- Create and execute innovative menus, ensuring high-quality presentation, consistency, and flavor profiles while maintaining efficient kitchen operations.
- Maintain cost as it pertains to labor and operating supplies, work within budgeted guidelines.
- Ensure that all equipment is in proper operational condition and cleaned on a regular basis.
- Maintain staff and ensure proper hiring and promoting of associates per Legends Hospitality Standards.
- Exhibit leadership for all direct reports through consistent communication, commendations and disciplinary action for all associates related to the suites department.
- Practice safe work habits and complete company and venue safety and general compliance training.
- Maintain a pleasant and collaborative attitude towards customers, co-workers, and management ensuring a positive work environment and high-quality guest experience.
- Adheres to the Legends Global and venue company policies.
- Complete other duties as assigned by management.
- Available to work non-traditional hours (Nights, Weekends & Holidays).
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
- All applicants must be at least 18 years of age.
- Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
- Knowledge of food purchasing.
- Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills.
- Customer service oriented with the ability to interact with all levels of management
- Must be flexible to work extended hours due to business requirements including late nights, weekends, and holidays.
- Must be able to work in a team environment.
- Proficiency in Microsoft Word and Excel.
- High level of attention to detail and organization.
- Strong leadership skills.
- Able to demonstrate flexibility and quickly adapt to changes.
- Ability to be self-motivated and work independently and work well as a team player.
- Ability to work in a fast-paced environment.
- The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years management experience in the contract foodservice industry, preferably in premium services, catering and concessions environment for a sports and entertainment venue.
- ServSafe Food Manager and Allergen certifications.
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