Pastry Chef

Omni Hotels & Spas•Paradise Valley, AZ

About The Position

The Pastry Chef coordinates the smooth and efficient operation of culinary and stewarding operations across the kitchens, restaurants, and banquet areas. The role maintains and enhances pastry products through creative menu development and presentation and reports to the Executive Chef. The position leads and supports kitchen colleagues, monitors operational and financial performance, maintains food quality and safety standards, and works with guests, event planners, and outlet managers to improve the hotel’s food and beverage experiences. Duties may vary according to guest and hotel needs.

Requirements

High school diploma or equivalent.
At least 1–2 years of restaurant management experience in a full-service outlet or similar setting.
Minimum 5 years of pastry chef or sous chef experience.
Proven track record of controlling food, equipment, labor, and waste costs while meeting food-quality and hotel financial goals.
Ability to carry or lift items weighing up to 50 pounds; move about outlets; handle objects and products; and bend, stoop, and kneel.
Strong communication, follow-up, and organizational skills; ability to interact appropriately with customers, employees, and third parties.
Reading and writing abilities for paperwork, ordering, interpreting results, and giving and receiving instructions.
Frequent use of mathematical skills, including basic math, budgeting, profit-and-loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Alcohol awareness certification and/or a food service permit or valid health/food handler card, as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Hospitality Management degree or some college.
Previous experience in a 4 Diamond luxury resort environment.
Enthusiastic, outgoing, guest-driven personality.
Demonstrated passion for menu planning and leadership.

Responsibilities

Conduct daily shift briefings with kitchen colleagues.
Prioritize work and operate efficiently with limited supervision while multitasking accurately and with attention to detail.
Lead calmly, resolve problems using good judgment, and promote a positive, supportive, professional, and disciplined work environment.
Manage financial controls, including payroll, food cost, purchases, production yield, pricing, requisitioning, supply and equipment issuance, reports, and menu costing.
Monitor payroll controls and complete daily edits.
Interact with guests and event planners throughout the hotel.
Create menus and provide hands-on training to support menu development, including special menus for site inspections, the dining room, and events.
Review daily food sales to monitor product usage and rotation and define purchases.
Review and critique monthly department profit-and-loss statements with the Executive Chef; analyze financial performance and provide recommendations.
Ensure purchases and storeroom requisitions are accurate to minimize food costs, and minimize purchases, waste, and spoilage in line with business volume during low season.
Coach, lead, and motivate kitchen colleagues; share ideas and suggestions in meetings to improve food and beverage experiences.
Promote respectful communication, cooperation, mutual trust, and adherence to standards and expectations among kitchen colleagues.
Schedule weekly and annual vacations for kitchen colleagues while maintaining the resort’s quality standards.
Create seasonal and specialty event menu changes according to agreed timelines.
Ensure daily hygiene practices and adherence to state and corporate health guidelines; complete grooming spot checks and temperature-control sheets as required.
Complete monthly one-on-ones and annual reviews as scheduled.
Maintain cleanliness and proper product rotation in refrigeration units and dry storage.
Assess and maintain consistent on-the-job training for culinary team members.
Liaise daily with outlet managers to maintain communication and share guest feedback.
Maintain and improve food preparations, presentations, and timely delivery standards.
Strive to achieve and surpass Medallia scores.