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Pastry Chef de Partie

Company: Kalahari Resorts & Conventions - Round Rock
Location: Round Rock
Posted on: January 8, 2022

Job Description:


It is the primary responsibility for the Pastry Chef the Partie to assist the Executive Pastry Chef in direction and management of all bake shop operations and associates, assuring the proper preparation of all baked items for the Resort's restaurants, food and beverage outlets, and banquet day-to-day pastry production and operations. Must also be able to perform the duties of the Executive Pastry Chef in their absence.


EDUCATION REQUIREMENTS: High School diploma or GED equivalent is required. An Associate's Degree in F&B and/or course certification from an accredited Culinary Institute is preferred.

LICENSE/PERMITS REQUIRED: State or Local Law may require a certificate upon completion of state-certified proper food handling certification.


-Must be able to communicate, read, write, and speak English effectively.
-Bi-lingual skills are preferred but not required.
-Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume helpful.
-Excellent interpersonal service skills and organizational skills to plan time effectively.
-Ability to work without direct supervision.
-Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.


Computer experience with Excel and Microsoft software programs are helpful.


3 to 5 + years experience in a high-volume/fine dining/Banquet/Pastry production kitchen, preferably in a hotel/resort environment. Minimum 3+year's previous supervisory experience with organizing and scheduling employees to maximize efficiency.


-Must be able to frequently communicate and develop rapport with guests and associates and have a working relationship with the resort management team.
-Must be able to work in a stationary position for long periods of times (up to 5 hours).
-Must be able to work and be flexible with all shifts, weekends, and holidays.
-Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility.
-Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction.
-Must be able to work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition.
-Work environmental factors include noise, dust, and smoke.
-Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


-Must be able to convey information and ideas clearly.
-Must be able to evaluate and select among alternative courses of action quickly and accurately.
-Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
-Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
-Must be able to work with and understand financial information and data, and basic arithmetic functions.
-Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
-Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
-Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.


-Instructs and trains bakery associates on the proper procedures and techniques for the creation of attractive, professional pastry items.
-Inspects all bakery items upon completion to ensure they have been prepared correctly and attractively.
-Continually monitors business flow and works with the Executive Pastry Chef in scheduling associates according to demand for bakeshop goods.
-Works with Executive Pastry Chef and regarding guest complaints or disputes which associates are not able to settle.
-Works with Executive Pastry Chef to take appropriate action to reduce operating costs without affecting quality of pastries or service.
-Keeps the Executive Pastry Chef informed of all pertinent information and any irregularities occurring in the bake shop operation.
-Assists with ordering bakery ingredients from suppliers.
-Assists the Executive Pastry Chef in the establishment of department budgets and the adherence to budget guidelines.
-Works to help reduce accident costs by maintaining a safe, hazard free bakery operation, ensuring that all accidents are immediately reported and accident reports completed.
-Helps Executive Pastry Chef develop and research new recipes and creates decorative cakes, statuaries and ornaments for special events, parties, and banquets.
-Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
-Ensure that all food and beverage products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
-Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
-Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with culinary receiving policies and procedures.
-Participate and ensure that culinary policies on associate performance appraisals are followed and completed in a timely basis.
-Assist Executive Pastry Chef in scheduling labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met per management decisions.
-Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the pastry areas, associates and guests.

-Maintain paperwork for attendance records, payroll adjustments, payroll, monthly and yearly budgets, and Human Resource reporting requirements.
-Assist in monitoring par and inventory levels for business, guest, and resort specifications.
-Conduct and participate in training classes and all Daily Promise shift meetings, orientation meetings, BEO meetings, F&B meetings, and Manager Meetings if Pastry Chef is unavailable.
-Keep an open line of communication with all departments and keep them posted on what is happening in the department.
-Provide advice and suggestions to Executive Pastry Chef when needed.

Keywords: Kalahari Resorts & Conventions - Round Rock, Round Rock , Pastry Chef de Partie, Other , Round Rock, Texas

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