Executive Pastry Chef - Arizona Biltmore

Pyramid Global Hospitality•Phoenix, AZ

1d•Onsite

About The Position

The Executive Pastry Chef will be responsible for the coordination, organization, and production of the pastry shop under the direction of the Executive Chef. This role involves assisting the Executive Chef in all areas of culinary operations, including scheduling, purchasing, quality control, and discipline within the Pastry kitchen. The position requires adherence to food safety guidelines, daily monitoring of product freshness and development, and communication of company policies to staff. The Executive Pastry Chef will also focus on developing and challenging existing processes for expense control and quality improvement, creating and costing recipes, and increasing in-house production of pastries. Key responsibilities include developing dessert and pastry menus, managing all Pastry related events, specials, Holidays, Brunches, and Teas. The role also encompasses hiring, training, mentoring, and developing Pastry Associates, challenging existing pastry products for cost, quality, and consistency, and staying updated on industry trends. The Executive Pastry Chef will lead the quality and quantity of items produced by the Pastry department, coordinate production for banquets and restaurants, attend mandatory meetings, and demonstrate a commitment to safety and emergency procedures, ensuring subordinates receive appropriate training and enforcing safety protocols.

Requirements

Pastry degree or equivalent combination of education and experience in Pastry.
5 years of progressive pastry leadership experience, including at least 2-3 years in a luxury hotel or resort environment with multiple-unit operations.
At least 2 years experience managing a team.
Current Food Handling Safety Certification

Responsibilities

Assist Executive Chef in all areas of culinary operations.
Responsible for scheduling, purchasing, quality control and discipline in all areas of the Pastry kitchen operation.
Follow food handlers’ guideline and abide by all food safety rules and requirements.
Daily follow up on all product freshness, rotation and development.
Communicate all company policies and guidelines through daily dialogue with all hourly staff.
Develop and challenge existing processes of standardization with focus on expense control and quality.
Create, cost and implement recipes for all areas of the Hotel.
Continuously identify opportunities to improve quality by increasing the development and production of in-house products, rather than relying on ready-made, externally sourced products.
Develop desserts and pastries menus as well as all Pastry related events, specials, Holidays, Brunches, Teas, etc.
Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee relations.
Responsible for the hiring, training, mentoring and development of all Pastry Associates.
Challenge existing pastry products to improve on cost, quality, and consistency.
Maintain up-to-date knowledge of industry changes and demands to educate the sales and culinary staff accordingly.
Leading and managing the quality/quantity of items produced by the Pastry department, coordinating the production as it relates to banquet and restaurant functions.
Attend all mandatory meetings and remain involved in the Hotel activities and happenings.
Demonstrate commitment to making a conscientious effort to eliminate or reduce the risk of injury to our guests and associates, damage to our property or the property of others. Know the correct action to take in the event of an emergency and demonstrate this knowledge by acting appropriately in the event of an emergency. Lead by example by ensuring that subordinate Associates receive the appropriate or required safety- and security-related training and strictly enforce safety- and security-related procedures within the department.