Pastry Chef (Sausalito, CA) - Passport Resorts

1. Act with integrity, honesty and knowledge that promotes the culture, and values of Cavallo Point.
2. Understand the philosophy of Cavallo Pointand all company programs, procedures, specifications and standards.
3. Lead by example, every day, and communicate openly and directly to your team, colleagues and supervisors
4. Offer positive solutions to problems or issues and be a voice that leads the decision making team.
5. Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities.
6. Demonstrate commitment to achieving company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment.
7. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
8. Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
9. Understand philosophy of management. Consistent attention to detail and follow through of all restaurant policies. Understanding the dining environment, direction and growth of the restaurant.
10. Ensure that all equipment is kept clean and kept in excellent working condition through staff training and personal inspection.
11. Maintain a pristine aesthetic on the exterior and interior of the property that will project a constant positive image.
12. Maintain a work station that is clean and organized and is cohesive with the restaurant’s philosophy and standards of excellence.
13. Oversee daily production of pastry for Banquet, Tea Bar, Mercantile, and F&B Outlets. Introduce new products in keeping with philosophy of restaurant. Collaborate with kitchen to create seasonal desserts that complement the changing menu.
14. Achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through the training of employees and creation of a positive, productive working environment.
15. Anticipate lodge and kitchen needs by constantly evaluating the environment.
16. Assist in creating a dynamic, seasonal menu that evolves and changes on a regular basis.
17. Assume 100% responsibility for quality of products served.
18. Be knowledgeable of restaurant policies regarding personnel and together with Human Resources administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
19. Communicate effectively and professionally so that the team can respond as necessary to maintain quality.
20. Conduct and oversee payroll and monthly inventory in a timely manner.
21. Continually strive to develop your staff in all areas of food education.
22. Document all recipes in a standard kitchen format and share them with kitchen employees.
23. Ensure that all food and products are consistently prepared and served according to the bakery’s recipes, portioning, cooking and serving standards.
24. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
25. Fill in where needed to ensure guest service standards and efficient operations.
26. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
27. Know menus, standard operating policies and procedures. Properly train, educate and direct new members. Give feedback for all new team members training at the end of each shift.
28. Maintain a calm and focused demeanor during periods of high volume or unusual events to keep kitchen and bakery operating to standard and to set a positive example for the shift team.
29. Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis.
30. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
31. Responsible for maintaining budgeted food and labor costs in coordination with the executive chef.
32. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
33. Understand all policies, procedures, standards, specifications, guidelines and training programs for a quality-oriented establishment.
34. Processes and turns in payroll timely
35. Embraces Cavallo Point’sCulture, inspiring the employees to follow and embrace our values and goals.
36. Attend interdepartmental meetings as required.
37. Sincere and warm interaction with all guests/clients/vendors including consistent eye contact with a smile.
38. Follow and deliver 5 Star services’ standards, delighting guests by anticipating their needs.
39. Other duties as assigned.

1. Be able to communicate and understand English and basic Spanish
2. Be able to reach, bend, stoop and frequently lift up to 50 pounds.
3. Be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds
4. Be able to work in a standing position for long periods of time (minimum of 12 hours a day).
5. Effective oral communication skills and the ability to work as a team player.
6. Must be well groomed, maintain good hygiene, good posture and have required uniform and tools.
7. Must display the ethical and professional standards set forth by the owner.
8. Possess excellent basic math skills and have the ability to operate computer software programs including spreadsheet applications.
9. Strong interpersonal skills and the ability to command the attention and direction of the production & stewarding staff.
10. Must have local, state or national safe food handling certificate as required by local environmental health department.

1. Must have a High School diploma, College degree preferred
2. Ability to speak Spanish is preferable
3. Advanced culinary skills.
4. Proven leadership skills.
5. Excellent communication skills.
6. Comprehensive understanding of budgeting, financial analysis, management skills, cost control.
7. Interviewing and training skills; development of personnel.
8. Strong customer service skills.
9. Flexible schedule to accommodate hospitality schedules including weekends, holidays and evenings.

This is a management position
This is a full time position
Pay Scale: $75,000-$85,000/year