Executive Pastry Chef
About The Position
Responsible for directing and coordinating all pastry and baking preparation for all hotel outlets. This role involves managing production schedules, controlling food costs and payroll, purchasing supplies, and ensuring the accurate and attractive production of all baked goods and dessert items. The Executive Pastry Chef is also responsible for maintaining a clean and safe work environment, adhering to health and Ecosure standards, and developing seasonal menus for baked and sweet items. The position requires staying current with food trends and modern pastry design, engaging with guests and associates, and potentially leading demonstrations or participating in pastry competitions.
Requirements
- Must have a flexible availability, including weekends and holidays.
- Requires ability to lift up to 25 pounds with ease
- Walking, stooping, standing, bending and sitting; possibly for more than 1 hour
- Ability to communicate orally and in written form, in English
Nice To Haves
- Comfortable talking to guests and associates
- Willing to lead demonstrations at the hotel and/or possible media outlets
- Participates in pastry competitions
Responsibilities
- Schedule production work for associates.
- Controls all food costs and payroll.
- Responsible for purchasing supplies.
- Coordinate production of all baked goods and dessert items ordered by outlets.
- Completes any special requests ordered by outlets or other departments.
- Ensure work area is clean and clear of standing water, debris or any objects that can obstruct the job duties from being performed safely, efficiently and effectively.
- Participates in Moments of Service Audit Program
- Reasonable requests of management as directed
- Assigns daily duties
- Maintains attendance tracker
- Maintains an organized kitchen
- Trains all pastry associates
- Adheres to all health department and Ecosure standards
- All banquet items are accurate to the BEO and displayed attractively
- Responsible for writing menus for baked and sweet items for all outlets and banquets seasonally
- Responsible for Amenity Program in conjunction with Chef de Cuisine seasonally
- Drives for results and demands high quality
- Is current in food trends and modern pastry design
- Comfortable talking to guests and associates
- Willing to lead demonstrations at the hotel and/or possible media outlets
- Participates in pastry competitions
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
