Lead Pastry Cook - Raymond James Stadium

About this role

LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops, and a warm welcome at every turn.

RAYMOND JAMES STADIUM Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers.  The partnership includes overseeing the Raymond James Stadium food and beverage program development and management for concessions, suites and premium areas for all game days, concerts, special events and any food and beverage related activations for the iconic Pirate Ship.  Join us in elevating the fan experience through unparalleled guest service and pride to make Raymond James Stadium one of the best stadiums in the NFL.

The Pastry Lead Cook  The Pastry Lead reports to and works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants. The Pastry lead demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Pastry lead is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department.

Responsibilities:

• Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standards meet company standards. • Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed. • Ensures that all food products prepared meet the established specifications and standards. • Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption. • With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. • Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations. • Seeks to maintain knowledge of industry trends in the world of pastry and baking. • Bake fresh pastries, desserts and breads for all STADIUM outlets. • The Pastry Lead must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments. • Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations • Communicates variances from standards and expectations to the Executive Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. Maintains awareness of all changes and conveys the correct information to the next shift. • Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times. • Reviews menu items and makes changes as necessary. Utilizes leftovers whenever possible. • Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonable care. • Creates recipe cards for all menu items and trains Bakers using recipe cards. • Assists the Executive Chef with annual budget process and makes recommendations with regards to the Bakery Department. • Facilitates all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly. • Attends all meetings and /or trainings sessions as required. • Other duties as assigned. • Critical thinking - Evaluates arguments or propositions; makes judgments that seek constructive resolution in the interests of the operations. The Pastry Lead is able to make responsible decisions with ownership and accountability. • Results oriented - Organizes and carry out courses of action to manage likely situations. Makes things happen and achieves practical results. Makes sacrifices and works well for big returns. • Problem solving - Recognizes challenges and suggests resolutions with a plan of action. Manages progress and revises plan as needed. • Setting goals and measuring performance - Understands work requirements and improves levels of competence. Sets goals and considers strategies to select those that balance progress toward goals against unwante

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