Job Description

Job Location: The Club at Ibis - West Palm Beach, FL 33412, Summary

Provides outstanding service to our members and their guests in a professional and courteous manner. Assists in the planning for banquets, pastry menu essentials, equipment, and supply requirements for the department. Maintains accountability for cost, utilization, and performance of employees and equipment. Performs all methods of cookery, portion control, and garnish all dishes in accordance with Club standards. Through teamwork, achieves departmental vision and goals.

Essential Duties and Responsibilities

• Maintains high standards of quality of food production to ensure member and guest satisfaction.
• Prepares all menu items according to standard recipes and ensures employees’ production meet the standards established by the Club.
• Trains Pastry Cooks on the details of preparing menu items according to recipe cards.
• Researches, creates, and presents dessert recipes for a la carte and banquet menus maintaining highest quality of product.
• Assumes responsibility as the kitchen supervisor for Pastry Shop.
• Complies with and ensures employees adheres with proper handling and storage of all products.
• Leads by example to ensure professionalism and high morale for Pastry Cooks and kitchen employees.
• Operates within all established guidelines, policies, standards, and constraints as set by the Club and the Culinary operation.
• Submits precise requisitions of product needed for banquet and a la carte operation.
• Oversees the maintenance of all equipment, cleanliness, safety, and opening and closing procedures for the Pastry Shop and kitchen areas. Holds employees accountable for completing tasks.

Other Functions

• Other duties as assigned by Executive Chef.
• Works with Executive Chef in proper rotation of product and cost-conscious menu preparation.
• Creates new and creative buffet dessert presentations. Instructs Pastry Cooks on changes.
• This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duties as requested.

Supervisory Responsibility

Directly supervises 2 - 4 employees. Carries out supervisory responsibilities in accordance with the company's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies.

• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Associate's degree (A. A.) or equivalent from two-year college or technical school; or two years related experience and/or training; or equivalent combination of education and experience. Culinary Arts Diploma Preferred.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills

• Basis MS Office skills

Certificates, Licenses, Registrations

• ServSafe Certification

Other Skills and Abilities

• Ability to visually inspect food preparation
• Must be able to read and follow recipes

Other Qualifications

• Good organizational and communication skills
• Must be fluent in English, both oral and written

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 stand and use hands to finger, handle, or feel. The employee is frequently required to walk; talk or hear and taste or smell. The employee is occasionally required to sit; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds.

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.

While performing the duties of this Job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold and extreme heat. The noise level in the work environment is usually loud.

Qualifications