Pastry Supervisor

Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.

Coordinates/oversees the activities of all food production employees in the preparation of menu items. Ensures that all food products are of the highest quality and are ready to serve in a timely manner.

Essential Functions And Responsibilities

• Reports directly to the Pastry Chef, Sous Chef
• Leads cooks when Pastry Chef and Sous Chef are not present
• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
• Reads and understands Banquet Event Orders for upcoming week
• Produces large quantities of desserts uniformly
• Must adhere to control procedures for cost/quality
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
• Practice inventory controls, including the preparation of and pick up of item from the storeroom
• Stores all food in refrigerated boxes including covers, labels and dates
• Supervises cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
• Supervises/performs kitchen opening and closing operations
• Supervises food handlers in the preparation and production of all pastry items
• Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards
• Reports all equipment maintenance needs to engineering
• Maintains area in a clean condition at all times.
• Will be required to work varying schedules that reflect the business needs of the hotel
• All other duties that are assigned
  
  

Supporting Functions And Responsibilities

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of all problems or unusual matters of significance
• Is polite, friendly, and helpful to all guests, management and fellow employees
• Attends all appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards
  
  

Qualifications

• Extensive knowledge of pastries and classical French desserts
• Knowledge of chocolate tempering and sugar working
• Some knowledge of wedding cake assembly and decor
• Ability to work under pressure, handle multiple tasks and difficult situations
• Knowledge of operating all kitchen equipment, i.e.: sheeters and mixers
• Basic mathematical skills, i.e.: ability to do basic conversions
• Outstanding organizational, communication and leadership skills
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays
  
  

Education:

• Pastry diploma or degree preferred
  
  

Experience:

• Minimum of 5 year’s experience with a good working knowledge of the fundamentals of cooking, baking, and pastry