Bistro - Pastry Demi Chef - Full Time

Biltmore; Asheville (NC); On-site; USD 35,000 - 50,000; Full time

Job summary

A leading hospitality company is seeking a Bistro - Pastry Demi Chef to assist in managing the baking and pastry kitchens. This role requires strong leadership skills and a commitment to quality and guest service. Responsibilities include staff management, inventory control, and maintaining a clean work environment. Ideal candidates will have culinary training and experience in a fine dining setting.

Qualifications

• At least three years of related baking/pastry experience in a full-service restaurant.
• Demonstrated commitment to delivering world-class guest service.

Responsibilities

• Assist with the management and operation of the kitchen.
• Schedule staff in accordance with staffing guides and forecasts.
• Maintain a clean and organized work area.

Skills

Leadership

Communication

Organization

Education

High school diploma

Two/four-year culinary degree

Tools

Microsoft Word

Outlook

Excel

Job description

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Job Summary

The FNB Pastry Demi Chef reports to the Pastry Sous Chef or the Executive Chef. This position will assist with production, supervision, quality control and profitability of the baking and pastry kitchens and staff at their assigned location. This position requires good leadership skills and will supervise staff members in the absence of the Executive Chef or Sous Chef as well as have a good working knowledge of all areas of the kitchen. The Pastry Demi Chef is responsible for assisting, as needed, with management of day to day operations of the culinary department. This position will also work with baking.

• Assist with the management and proper operation of the kitchen.
• Assist in performance management, development, hiring and training of staff.
• Schedule staff in accordance with staffing guides, budget, and forecasts.
• Maintain a clean and well organized work area.
• Participates in ensuring all equipment is properly cleaned, maintained and in working order.
• Requisition necessary products and supplies.
• Perform inventory of perishable goods, non-perishable dry goods and capital goods.
• Monitor inventory to ensure that stock is rotated properly to avoid loss due to
  
  

Job Description

Job Summary

The FNB Pastry Demi Chef reports to the Pastry Sous Chef or the Executive Chef. This position will assist with production, supervision, quality control and profitability of the baking and pastry kitchens and staff at their assigned location. This position requires good leadership skills and will supervise staff members in the absence of the Executive Chef or Sous Chef as well as have a good working knowledge of all areas of the kitchen. The Pastry Demi Chef is responsible for assisting, as needed, with management of day to day operations of the culinary department. This position will also work with baking.

Essential Job Duties

• Assist with the management and proper operation of the kitchen.
• Assist in performance management, development, hiring and training of staff.
• Schedule staff in accordance with staffing guides, budget, and forecasts.
• Maintain a clean and well organized work area.
• Participates in ensuring all equipment is properly cleaned, maintained and in working order.
• Requisition necessary products and supplies.
• Perform inventory of perishable goods, non-perishable dry goods and capital goods.
• Monitor inventory to ensure that stock is rotated properly to avoid loss due to
  
  

spoilage; ensure reusable items are returned to stock.

• Maintains a clean working environment, where sanitation, health and safety standardsare never compromised and in compliance.
• Assist Pastry Chef with providing creative and innovative desserts and pastries
  
  

Additional Responsibilities

• Accountable for proper rotation, storage and dating of all food items.
• Ensures all items are properly prepared, garnished, and consistently presented to quality standards.
• Possess the ability to write and follow daily check list consistently.
• Communicates effectively with fellow co-workers and supervisors within area of responsibility.
• Conducts one’s self in accordance with the goals, culture, service standards and fundamental values of Biltmore.
• Attends internal/external events, functions, committee meetings, etc. as assigned.
  
  

Qualifications

• High school diploma. Additional training, and/or industry certifications are strongly preferred. Two/four-year culinary degree preferred.
• At least three (3) years of related baking/pastry experience in a full-service restaurant, preferably in a fine dining/upscale setting. Equivalent combination of education/experience may be considered. Ideal candidate will have had similar experience in hotel/resort setting.
• Demonstrated commitment to delivering world class internal/external guest service; proven leadership skills and ability to build, develop, and motivate teams.
• Proficiency with Microsoft Word, Outlook, and Excel; ability to quickly learn
  
  

Biltmore systems and protocols.

• Basic math skills and the ability to develop, read, and execute recipes; must be able to follow prep/order sheets, fabrication and cooking methods.
• Solid planning/organizational skills; can multi-task and prioritize work, adapt, and has keen attention to detail with focus on service and quality.
• Excellent interpersonal and written/verbal communication skills.
  
  

Physical Requirments

• Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day.
• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
• The employee may work in an office, restaurant or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity).

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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