Pastry Chef | VIP Lounge at Footprint Center

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

Oak View Group is searching for an experienced Pastry Chef to join our team at an Exclusive Members Only Club Restaurant by Major Food Group and Oak View Group in downtown Phoenix. The Pastry Chef is responsible for all pastry menu execution and development and manages a team of Pastry Cooks that are responsible for preparing high quality products in all areas of the pastry department. The Pastry Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic. Successful candidates require great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth.

This role will pay a yearly salary of $80,000 to $85,000

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until Dec 7, 2024

About the Venue

The Footprint Center is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury professional basketball teams and a variety of special events and concerts tear round-making it the preeminent destination for sports and entertainment in the southwest.

Responsibilities

• Ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day’s specific service periods, ensure consistent execution of pastry offerings and timely flow of service.
• Always maintain positive working relationships and clear communication with Kitchen & Service teams.
• Lead by example. Team comes first mentality.
• Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues.
• Drive to elevate your personal performance and maintain the standards of quality and receptive to changing needs and priorities.
• Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence.
• Continuously provide support to all pastry staff
• Able and willing to attend pre-service line ups with product and dish information for FOH team
• Must attend weekly Sous Chef meetings
• Assists in food prep assignments and/or cooking during peak periods as needed and ensures that the team appropriately stocks and maintains sufficient levels of food products at line stations during service period.
• Maintain a clean and stocked workplace, prep area, storage area and walk-in
• Implementing all personnel policies/decisions as outlined in the Employee Handbook.
• Must hold the team accountable. Strict standards
• Provide feedback to Executive Chef and Pastry Chef in regard to team performance and perform employee evaluations and provide a training program.
• Administer coaching and counseling to BOH team daily. Will administer disciplinary action when necessary and provide feedback and direction to the team.
• Updating order guides and communicating with Chefs to ensure parts are met.
• Ordering of all dry goods ordering, parts, inventory, and proper storage for the restaurant.
• Placing orders for daily pastry produce, any online or special item orders.
• Responsible for maintaining cleanliness and organization standards in the pastry & restaurant.
• Ensure weekly deep cleaning standards are met (we are putting on a daily performance, look the part). Must adhere to standard operating procedures for food handling (labeling, proper storage and rotation of product).
• Ensure all mise in place meets preparation standards and is ready for service.

Financial Responsibilities

• Manage food cost
• All menu items must be costed either before being put onto the menu.
• Matching labor to business levels
• Assist in bi-monthly inventory each month
• Monitor inventory levels and ensure that there is no waste and inventories are being rotated accordingly. FIFO

Department of Health and HACCP standards:

• Expected to maintain all required health department credentials in good standing.
• Monitor all critical control points of the flow of product through the pastry kitchen.
• Must alert managers to any issues in a timely manner
• Fill out daily temperature logs and ensure fridges are maintaining proper temperature.
• Ensure that sanitation buckets are set up and maintained throughout the kitchen daily.
• Make sure all stations have thermometers and maintain logs

Qualifications

• 3+ years’ experience in a Pastry leadership position
• Certification in Hospitality-related field, or equivalent (preferred)
• An understanding of baking and pastry techniques, production and a basic understanding of how to use kitchen equipment
• Eagerness to learn, grow, and teach
• Positive demeanor, ability to give and take direction, and passion for the food industry
• Open availability. Night and weekend availability is a must.
• English fluency and additional languages preferred, but not required