Pastry Supervisor
Honolulu | externalhourly-tableone.icims.com |
TableOne Overview:
TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group.
With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.
Location:
TableOne - Izakaya - Romer House, Waikiki HI
Overview:
The Pastry Supervisor is responsible for providing the pastry direction and leadership for the restaurants at The Sundry. In collaboration with the Director of Culinary, to drive the strategic direction and development of the Food and Beverage departments.
They are responsible for leading the entire culinary team in achieving exceptional quality of food, while actively managing the financial goals of each kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.
Responsibilities:
• Provide leadership to create a culture and work environment based upon respect
• Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction
• Create dynamic menus for all outlets that evolves and changes on a regular basis
• Develop recipes and input into the recipe database
• Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant’s profitability
• Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the EVP of Culinary
• Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives
• Hire, train, empower, coach and counsel, performance, and salary reviews
• Implement payroll, reports, forecasts, etc.
• Coordinate operations with other restaurant departments to ensure efficient service
• Understand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne Hospitality
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop the staff in all areas of managerial and professional development
• Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests
• Investigate and resolve guests complaints regarding food quality, service, or accommodation
• Perform other duties as requested by management
• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
• Must be able to stand and exert well-paced mobility at least 8 or more hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space.
• Must be able to lift up to 20 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• While performing the duties of this job, the Culinary Director is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch or crawl.
Qualifications:
• At least 5-7 years of experience in the direction and management of employees in a culinary environment
• Culinary diploma with a concentration in Pastry Arts or equivalent in experience strongly preferred
• Background in elevated Pastry Program and/or Cuisine
• Assist in creating dynamic dessert menus, bread and pastry product that evolves and changes on a regular and seasonal basis
• Monitor and analyze pastry kitchen cost centers financial performance and contribution to restaurant’s overall profitability
• Assume 100% responsibility for the dessert, bread and pastry quality
• Startup/Opening of Hotels & Restaurants experience preferred
• A solid understanding of all aspects of a Pastry Department operation
• Advanced knowledge of culinary, baking and pastry techniques
• Thorough knowledge of food preparation techniques and food hygiene practices
• Service oriented style with professional presentations skills
• Maintain high standards of personal appearance and grooming
• Experience managing and developing teams
TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group.
With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.
Location:
TableOne - Izakaya - Romer House, Waikiki HI
Overview:
The Pastry Supervisor is responsible for providing the pastry direction and leadership for the restaurants at The Sundry. In collaboration with the Director of Culinary, to drive the strategic direction and development of the Food and Beverage departments.
They are responsible for leading the entire culinary team in achieving exceptional quality of food, while actively managing the financial goals of each kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.
Responsibilities:
• Provide leadership to create a culture and work environment based upon respect
• Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction
• Create dynamic menus for all outlets that evolves and changes on a regular basis
• Develop recipes and input into the recipe database
• Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant’s profitability
• Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the EVP of Culinary
• Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives
• Hire, train, empower, coach and counsel, performance, and salary reviews
• Implement payroll, reports, forecasts, etc.
• Coordinate operations with other restaurant departments to ensure efficient service
• Understand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne Hospitality
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop the staff in all areas of managerial and professional development
• Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests
• Investigate and resolve guests complaints regarding food quality, service, or accommodation
• Perform other duties as requested by management
• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
• Must be able to stand and exert well-paced mobility at least 8 or more hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space.
• Must be able to lift up to 20 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• While performing the duties of this job, the Culinary Director is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch or crawl.
Qualifications:
• At least 5-7 years of experience in the direction and management of employees in a culinary environment
• Culinary diploma with a concentration in Pastry Arts or equivalent in experience strongly preferred
• Background in elevated Pastry Program and/or Cuisine
• Assist in creating dynamic dessert menus, bread and pastry product that evolves and changes on a regular and seasonal basis
• Monitor and analyze pastry kitchen cost centers financial performance and contribution to restaurant’s overall profitability
• Assume 100% responsibility for the dessert, bread and pastry quality
• Startup/Opening of Hotels & Restaurants experience preferred
• A solid understanding of all aspects of a Pastry Department operation
• Advanced knowledge of culinary, baking and pastry techniques
• Thorough knowledge of food preparation techniques and food hygiene practices
• Service oriented style with professional presentations skills
• Maintain high standards of personal appearance and grooming
• Experience managing and developing teams
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