Job Summary:

You will apply knowledge with experience to grow Pastry making strategies while providing guidance, knowledge and development to cast. You will also create a positive, inclusive Pastry kitchen environment that encourages a positive environment, and meets our requirements. You will also help to create and develop unique pastries and desserts that provide our Guest with a variety of offerings. You will report to: Chef De Cuisine

You Will:

• Manage culinary concepts in the pastry kitchen environment.
• Engage directly with Cast to create an integrated Guest and Cast experiences.
• Be a mentor to leads, trainers and cast.
• Foster a positive environment which builds on relationships, community and trust by delivering the Five Keys Basics and modeling the Disney Leader Basics.
• Operate the pastry kitchen in compliance with TWDC Global Resort Standards, TWDC Global F&B Standards, DLR Food Safety Standards.
• Ensure show quality of the operation.
• Sustain operational vision, including improvement projects to gain Guest satisfiers, Cast retention and financial results.
• Knowledge, application and presentation of the locations pastry offerings.
• Ensure production, quality, presentation, application, and continuous development of pastries and desserts.
• Provide culinary specific leadership to support and develop Cast members with a hands-on approach.
• Respond to special dietary needs.
• Maintain in-depth knowledge of menus.
• Maintain in-depth knowledge of ingredients, pastry products and vendors.
• Ensure that products are properly ordered, received and stored.
• Ensure maintenance and cleanliness of equipment and facilities.
• Use broad view perspectives for development, authenticity and storytelling.
• Gain trust of others through integrity and authenticity.

You Have:

• Minimum of five years of pastry experience
• Experience in pastry medium to high-volume production, themed pastries and plated desserts.
• Understand and demonstrate fundamentals of pastry arts.
• Basics of pastry making.
• Knowledge of ingredients and inventory practices.
• Knowledgeable in union contracts.
• Knowledge of computer work, Word, Excel, PowerPoint
• Understanding of HACCP.
• Flexibility to work a varying schedule, with variable days off.

Preferred Qualifications:

• Demonstrate knowledge of working in a union environment.
• Demonstrate knowledge of food cost techniques.
• Demonstrate high creativity and consistency.
• Can source, order and receive food procedures.
• Food Safety Certification.