The Pastry Chef is responsible for operating the Pastry section of the Kitchen while working closely with the Executive Chef and Executive Sous Chef. Also required to plan production and develop seasonal offerings.

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Prepare a wide variety of goods such as cakes, cookies, pies, breads etc. following traditional and modern recipes.
• Produces all baked goods including but not limited to artisan breads and rolls, muffins and croissants.
• Develops, designs and creates new recipes and presentations for the Pastry Kitchen.
• Creates new and exciting desserts to renew the hotel's menu and engage the interest of customers.
• Ensures excellent quality throughout the dessert offerings.
• Follows proper handling and right temperature of all food products.
• Decorates pastries and desserts using different types of icings toppings etc. and ensure the food presentation will be beautiful and exciting.
• Coordinates activities of cooks and workers engaged in food preparation.
• Supervises and coordinates all pastry and dessert preparation and presentation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Checks the quality of material and condition of equipment and devices used for cooking.
• Reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures immediately.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Possess a positive attitude and has the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.
• Is able to recognize superior quality products, presentations and flavors.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains cleanliness and organization in all work areas.
• Ensure compliance with food hygiene and Health and Safety standards.
• Ensures that culinary standards and responsibilities are met for the Pastry team
• Personifies the best values of The Betsy brand, demonstrating exceptional work ethic and service delivery for all employees on property.
• Prepare required paperwork pertaining to departmental functions.
• Perform other tasks as requested by management.

Technology Skills:

• Procurement Software – iBuy Efficient by Avendra
• Google Suite
• Microsoft Office Suite
• HRIS and Payroll - ADP TotalSource
• Guest Service Management System - HotSOS
• PMS - Opera Cloud
• POS – Micros
• Craftable

• High school diploma is required. A culinary degree is preferred.
• 3 years of experience in a supervisory culinary role, preferably within a luxury hotel or fine dining restaurant environment.
• Proven track record of team management, organizational and coaching skills to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
• Must be able to speak, write and understand English. Ability to communicate in Spanish and/or Haitian Creole desirable.
• Must be proficient in the use of computers and management software.

• Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; Builds a diverse workforce.
• Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
• Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.
• Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
• Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

• Continually required to stand
• Continually required to walk
• Occasionally required to sit
• Continually required to utilize hand and finger dexterity
• Continually required to climb, balance, bend, stoop, kneel or crawl
• Continually required to talk or hear
• Continually work near moving mechanical parts
• Occasionally exposure to extreme heat or cold (non-weather)
• While performing the duties of this job, the noise level in the work environment is usually moderate
• The employee must occasionally lift and /or move more than 50 pounds / continually lift and / or move up to 20 pounds
• Specific vision abilities required by this job include: Close vision; Distance vision; Depth perception and ability to adjust focus