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Omni Hotels & Resorts
Hot Springs, VA | Other
$40k-53k (estimate)
7 Months Ago
Omni Hotels & Resorts
Hot Springs, VA | Other
$36k-48k (estimate)
8 Months Ago
Omni Hotels & Resorts
Hot Springs, VA | Other
$67k-90k (estimate)
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Executive Pastry Chef
Omni Hotels & Resorts Hot Springs, VA
$40k-53k (estimate)
Other | Accommodations 7 Months Ago
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Omni Hotels & Resorts is Hiring an Executive Pastry Chef Near Hot Springs, VA

Overview

The Homestead

Our employees are what make The Omni Homestead what it is. Since 1766, they’ve helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.

The Omni Homestead’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match.

Job Description

Responsible for directing and coordinating all bakery and pastry preparations for all hotel outlets. Will assist Executive Chef with efficient and effective operations of the kitchen and food preparations in regards to bakery and pastry.

Responsibilities

Essential Functions:

  • Support, maintain, train and adhere to all safety, health and sanitary guidelines.
  • Responsible for the day-to-day successful operation of the Pastry kitchen and ensures that all quality, cost, and safety standards are met or exceeded.
  • Responsible for the daily and seasonal menus, staff management and production planning.
  • Responsible for all aspects of managing the kitchen and kitchen associates, ensuring food quality, preparation of all menu items and proper handling and storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
  • Communicate effectively with the culinary team.
  • Actively share ideas, opinions and suggestions to improve the kitchen environment and menus.
  • Consistently offer professional, friendly and proactive guest service while supporting fellow associates.
  • Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards.
  • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  • Ensure that standards are maintained at a superior level on a daily basis.
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  • Support Outlet Managers by keeping open lines of communication regarding guest and kitchen feedback.
  • Maintain and enhance the food products through creative menu development and presentation.
  • Have full knowledge of all menu items, daily features and promotions.
  • Inspect the cleanliness and organization of the work station; rectify any deficiencies; maintain throughout the shift.
  • Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides, according to department standards.
  • Produce desserts/ centerpieces/ displays for Events. Display items attractively and to specified requirements.
  • Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
  • Inform the Executive Chef of any shortages before the item runs out.
  • Assist the Pastry Cooks as required ensuring optimum service to guests.
  • All other duties as required.
  • Other duties as assigned by the Executive Chef and Executive Sous Chef.
  • The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates.

Tools and Equipment:

  • Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
  • Oven, grill/stove burners, microwave appliances,

Working Environment:

  • Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
  • Exposure to Food and Beverage hazardous cleaning chemicals.
  • Exposure to food items and beverages.

Job Summary

JOB TYPE

Other

INDUSTRY

Accommodations

SALARY

$40k-53k (estimate)

POST DATE

08/07/2022

EXPIRATION DATE

11/21/2024

WEBSITE

omnihotels.com

HEADQUARTERS

DALLAS, TX

SIZE

7,500 - 15,000

FOUNDED

1996

CEO

ROBERT B ROWLING

REVENUE

$200M - $500M

INDUSTRY

Accommodations

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The following is the career advancement route for Executive Pastry Chef positions, which can be used as a reference in future career path planning. As an Executive Pastry Chef, it can be promoted into senior positions as a Kitchen Manager that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Executive Pastry Chef. You can explore the career advancement for an Executive Pastry Chef below and select your interested title to get hiring information.