Reports To: Director of F&B, Executive Chef and Executive Sous Chef Supervises: Pastry Baker Summary of Position A pastry chef is a culinary professional who specializes in creating a wide range of baked goods and desserts. The Pastry Chef is responsible for the overall bakery operation and insures all bakery policies & procedures are followed. Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands where to get the information needed to complete tasks to standard. Can explain and demonstrate technical skills used to complete tasks to standard. Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed to complete task or goal. Has complete knowledge and can tell others of IMGR&C products and services. Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly applying talent and skills in a positive way to succeed. Supports achievement of Quality Goal; “Do it right the first time.” Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues to communicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and can communicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team’s service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in all situations, on and off property. Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Required to work all Marketing Special Events and Concerts. Communication Provides information others need to succeed, in time for them to use it. Shares with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. Reports all guest complaints and compliments to Supervisor or Manager. Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. Helps other team members succeed without being asked. Takes action to resolve conflict between individuals. Helps other departments achieve success. Reports ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion: Recipe Development: Developing and testing new pastry recipes, as well as modifying existing ones to create unique and delicious desserts. Decorating and Presentation: Skillfully decorating and presenting pastries and desserts to make them visually appealing. Ingredient Selection: Choosing high-quality ingredients and ensuring they are properly stored and used. Menu Planning: Collaborating with other chefs and management to plan dessert menus that complement the overall cuisine. Kitchen Management: Overseeing the pastry kitchen, including managing staff, ordering supplies, and maintaining equipment. Quality Control: Maintaining high standards of taste, quality, and consistency in all pastry products. Creativity: Continuously innovating and coming up with new pastry ideas and concepts to keep the menu fresh and exciting. Food Safety: Adhering to strict food safety and sanitation standards to ensure the safety of both staff and customers. Customer Interaction: Interacting with customers to discuss dessert options and accommodate special dietary requests. Training: Training and mentoring junior pastry chefs and kitchen staff. Cost Management: Managing the budget for the pastry department, minimizing food waste, and controlling costs. Keeping Up with Trends: Staying updated on industry trends and incorporating them into pastry offerings. A successful pastry chef should have a strong passion for baking, creativity, attention to detail, and the ability to work under pressure in a fast-paced kitchen environment. Supervisory Responsibilities Pastry Chefs. Education and/or Experience Requirements Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork. Bachelor's degree (B.A.) from a four year college or university or; Five (5) years related experience; Equivalent combination of education and experience may be substituted; Mescalero Apache Tribal preference/Indian preference applies; bi-cultural experience preferred; Must have extensive knowledge and experience with the following pastry skills: Wedding Cakes; Marzipan work; Nougatine work; Pastillage; Cake Figurines; Chocolate work (including molding, decorations, poured chocolate, and painting); Elegant five star dessert presentations both plated and buffet; yeast dough's; breads; European and American pastries; and pulled sugar; Must pass a pre-employment drug screening; Must have a satisfactory pre-employment criminal background investigation; Must have proven record of dependability and job performance; Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours. The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr