Pastry Chef

Benefits: • Employee discounts • Flexible schedule • Opportunity for advancement Fieldings River Oaks is hiring experienced, professional service leaders, craft bar tenders and support team members Opening in October Fielding’s River Oaks, located in the Novel River Oaks building on Westheimer in the Loop was created by the team that developed the long running and award-winning successful Fielding’s Wood Grill and Fielding’s Local Kitchen & Bar in The Woodlands, Texas. Fielding’s River Oaks is a professionally managed concept which will showcase Chef Edel’s hand crafted modern global cuisine, hand cut house dry-aged, wood-grilled steaks, and tableside preparations. The dining room features a high fit and finish and Captain lead service. The dynamic bar features its own team producing every changing craft cocktail, an extensive global wine selection wine, draft and bottle beers and live music. We offer a curated, limited-service breakfast, full-service lunch, dinner, and weekend brunch. Description The Pastry Chef is responsible for all bread and pastry production. He will assist the Executive Chef on some culinary operations, including the restaurant and catering planning and production. The Pastry Chef works under direct supervision of the Executive Chef. The Pastry Chef is responsible for maintaining sanitation standards for all BOH operations. The Pastry Chef is responsible for scheduling the Pastry team, and the company performance goals. He must maintain a professional appearance & good relationship with all department managers and employees. His duties are varied and complex, subject to evolve with the business growth. Able to adapt to new procedures, techniques, tools, materials, equipment, and products. Duties Ø Supervise and coordinate all bread and pastry production flow & execution for the restaurant and catering service. Ø Oversees all Bakery staff scheduling. Ø Responsible for efficiency, consistency, and quality on all food production and execution. Ø Manages operations within set budget and time. Ø Oversees ordering for all Bakery operations. Ø Assists Culinary Director for menu planning, production schedule. Ø Will check all kitchen stations and food display for quality, cleanliness, and food safety. Ø Assures timely set-ups, proper uniforms in all areas. Ø Responsible for all employee’s training schedules. Ø Monitors working condition for all kitchen equipment. Ø Provides outstanding customer service. Ø Adjust production pars and order guides according to budget, projections, and business demand. Ø Overall responsibility of proper storing procedures, food ordering, cost of goods, equipment, sanitation, and personal hygiene. Ø Controls labor cost, overtime according to Fielding’s management regulations, and proper time management procedures. Ø Enforce “clean as you go” work habits. Ø Train safe work habits and alert the crew to notify the supervisors on duty for any dangerous or unsafe areas. Ø Enforce proper uniform procedures. Ø Monitor and evaluate employees’ performance and issue discipline, as necessary. Ø Handle all necessary paperwork related to this position. Competencies Ø Able to lift and carry 50 pounds. Ø Demonstrate enthusiasm for food and identify taste profiles for a wide variety of food. Ø Keep up with evolution of the food industry and understand new trends and their impact on the business. Ø Teach and Share bakery knowledge with all team members. Ø Awareness of product line and services offered at Fielding’s. Ø Provide customer service level to enhance the Fielding’s reputation. Ø Demonstrate a solid understanding of customer needs. Ø Offer meal options and meal suggestions to meet customer goals and habits. Ø Provide a risk-free and enjoyable eating experience. Ø Anticipate potential issues and take immediate action. Ø Make timely decisions choosing the best alternative using all resources available. Ø Communicate clear expectations. Ø Delegate responsibility to appropriate employees. Ø Provide the resources, tools, support, and authority to achieve goals and objectives. Ø Monitor under-performance and manage others to be productive. Ø Hold people accountable for achieving assigned daily tasks. Ø Be clearly spoken and logical in conversations and giving assignments. Ø Deliver an understanding message when communicating to other. Ø Use proper grammar and appropriate terminology when speaking. Ø Ability to read and interpret documents and to write routine reports. Ø Ability to speak effectively to customers or employees. Ø Computer skills including but not limited to Word, Excel, and the company food service software.