Description

Position Summary:

Responsible for planning and directing preparation of pastry items such as pastries, beads, desserts, ice cream, sorbet, mousse, custards and cakes for consumption at restaurants, banquets and events to ensure guests receive the highest level of service and quality on a daily and consistent basis.

Duties & Responsibilities

Primary Responsibilities/Essential Functions:

1. Manages subordinate team members responsible for pastry preparation. Responsible for the overall direction & coordination, in collaboration with the senior chefs. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include screening the candidates for interview, and training team members; planning, assigning, and directing work.
2. Monitors day-to-day pastry kitchen operations to ensure standards of product presentation and service to exceed guest expectations and meet or exceed property standards. Recommends corrective action as needed.
3. Works to manage expenses and control wastage by planning adequate production quantities and portion control. Utilizes computer to order product and input schedules.
4. Ensures guests receive outstanding, consistent, exceptional service by collaborating with banquet, restaurant and executive chef. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
5. Ensures all pastry kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations.
6. Monitor recipes to ensure consistent exceptional food is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting with Culinary Management Team to ensure weekly goals, challenges, and food standards are met and suggest changes to pastry and dessert menu selection.
7. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.
8. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
9. Send team member for break on time, so they do not incur overtime or meal premium. Observe the same with you.
10. Give a detailed work plan to your team, so they have all resources needed while you are off.
11. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Qualifications

Qualifications (relevant experience, education and training):

1. Completion of an approved Culinary Program or Apprenticeship. Associates degree in Culinary Arts preferred.
2. Two years increasingly responsible pastry experience in hotel environment required. Prior supervisory experience desired.
3. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
4. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
5. Completes required training as scheduled.
6. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
7. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency.
8. Requires ability to learn and use computer systems used at the hotel.
9. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
10. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus.
11. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
12. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
13. Must maintain a clean appearance and professional demeanor.