Compensation Type

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

Location

Overview

The Pastry Chef is responsible for preparing a variety of desserts, pastries, or other sweet goods. Your skill in baking high-quality treats should be matched by your creativity to develop amazing new tastes and recipes. The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing the cost/production ratio.

Responsibilities

• Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern recipes.
• Create new and exciting desserts to renew our menus and engage the interest of customers.
• Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting.
• Monitor stocks for baking ingredients such as flour, sugar, etc., and make appropriate orders within budget.
• Check the quality of material and condition of equipment and devices used for cooking.
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge.
• In-depth knowledge of sanitation principles, food preparation and baking techniques, and nutrition and industry trends
• Working knowledge of baking with ingredient limitations (gluten-free pastries, sugarless etc.)
• Become familiar with the kitchen, staff, and menu.
• Follows outlined recipes and plating guides to provide a consistent product and able to weight items in Grams , oz, lbs , kilos.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation before the opening of the restaurant to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits always to avoid possible injury to self or other employees.
• Be able to support any position in the Kitchen that needs help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• Be able to operate and maintain the cleanliness of all kitchen equipment.
• Maintain a “Clean as You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• Ability to withstand temperature variations both hot and cold.
• Must be able to multitask and prioritize departmental functions to meet culinary deadlines such as prep list for special events.
• Attend all hotel-required meetings and training, i.e. Food Safety Course, Harassment training.
• Maintain regular attendance in compliance with Highgate Hotel/Hotel Effie Standards, as required by scheduling, which will vary according to the needs of the hotel and occupancy. 
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform.
• Comply with Highgate Hotel/Hotel Effie Standards and regulations to encourage safe and efficient hotel operations.
• Perform other duties as requested by management.
• Flexible and long hours are sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during the entire shift.
• Ability to withstand temperature variations both hot and cold.
• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Proven experience as Pastry Chef, baker, or relevant role