- Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
- Lead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions
- Develop new dessert, pastry and bread products
- Maintaining payroll costs and productivity within budgeted guidelines
- To assist in the recruitment and training of all new Pastry Cooks
- Balance operational, administrative and Colleague needs
- Follow outlet policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
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