Bakery Manager/Pastry Chef

Carson Valley Inn; Nevada (IA); On-site; USD 50,000 - 70,000; Full time

Job summary

Carson Valley Inn in Nevada is seeking a culinary leader to oversee kitchen operations, ensuring all food is prepared to the highest standards. The ideal candidate will manage a diverse workforce, provide training, and maintain cleanliness and compliance with health standards.

This position requires strong leadership, communication skills, and an ability to work in a fast-paced environment. Previous culinary management experience is essential, along with proficiency in Microsoft Office tools.

Qualifications

• Culinary background with high volume production focus.
• Ability to communicate effectively in English; bilingual in Spanish is helpful.
• Advanced knowledge of kitchen sanitation and safety standards.

Responsibilities

• Work with Director of F&B on recipes and events.
• Maintain cleanliness and organization of facilities.
• Train and motivate culinary staff and supervise operations.

Skills

Leadership skills

Communication in English

Interpersonal skills

Ability to train and motivate

Culinary management

Problem-solving

Tools

Microsoft Outlook

Word

Excel

Job description

IT'S NOT JUST A PLACE, IT'S AN EXPERIENCE

• Works in conjunction with Director of F&B on all recipes, special events and related projects
• Maintains the highest degree of cleanliness, sanitation and organization throughout the facility that meets or exceeds all health department requirements
• Inspects the maintenance of kitchen equipment and kitchen facility and reports any damage or maintenance required to Engineering while maintaining a positive working relationship at all times with the Engineering Team
• Works closely with the Purchasing Department to maintain proper par levels, inventory control and quality of purchased goods
• Monitors proper receiving, storing and issuing procedures to ensure proper control and food handling practices are being followed
• Ensures food costs do not exceed projections; makes recommendations regarding adjustments in food cost to meet projections
• Provides training, instruction and motivational encouragement for new team members and continuing training for all staff, with regards to new recipes, new menu items, preparation, presentation and dining room service
• Counsels, guides, trains and instructs assigned employees in the proper performance of their duties; issues disciplinary action as needed including discharge for cause
• Recognizes outstanding culinary employees, both team and individual, when it is deserved
• Leads by example, continually emphasizing day-to-day open communication skills and commitment to excellent food products and presentations
• Responsible for organizing the work schedule for ensure proper coverage, maintaining and verifying time records of each supervisor
• Conducts pre or post shift meetings in order to maximize supervision team morale and productivity, and to foster a sense of community and open communication
• Prepares supervisor reviews, evaluations and other documentation, maintaining consistency, fairness and respect within the framework of established guidelines
• Ensures that all staff maintains the highest levels of professionalism, including proper dress code (full clean uniforms, nametags, hats, scarves, aprons, etc.)
• Responsible for monitoring proper orientation of new employees, on-the-job training, and informing them of all appropriate safety and sanitation requirements
• Evaluates and solves problems encountered such as substituting items on menus, reusing cooked foods, and reducing excess waste, pilferage and spoilage
• Works with HR in filling all job vacancies, personally interviewing all applicants for supervisory or key positions
• Culinary background must have focus on high volume, quality production as well as teambuilding, interpersonal skills and managerial skills
• Posses ability to teach, train and motivate a diverse workforce
• Working knowledge of computers, including Microsoft Outlook, Word and Excel
• Ability to create, analyze and present written and financial reports
• Must demonstrate leadership skills with a focus on coaching for success
• Ability to communicate, both verbally and written, effectively in the English language (bilingual in Spanish helpful)
• Must have advanced knowledge of kitchen sanitation and safety standards
• Ability to tolerate industry standard chemicals used for cleaning and sanitizing as well as high temperatures
• Complete knowledge of weights, measures and recipe yield
• Ability to deal with a diverse work force and have flexibility to work in an ever-changing environment
• Ability to work independently and as a team
• Ability to respond calmly and make rational decisions when handling guest and employee conflicts
• Ability to maintain a positive, helpful, smiling attitude at all times