Pastry Chef

JOB DESCRIPTION

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.

Position: Pastry Chef

Department: Food and Beverage

Purpose: Coordinate and ensure the smooth and efficient operation of the culinary and stewarding operations in all kitchens, Restaurants, and Banquet, Maintain, and enhance the Pastry food products through a creative menu development and presentation.

Reports to: Executive Chef

DUTIES AND RESPONSIBILITIES:

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Conduct daily shift briefings with kitchen colleagues

• Must be able to prioritize and work efficiently with limited supervision

• Must be very accurate, detailed oriented and able to multitask

• Must possess excellent communication, follow up and organizational skills.

• Must lead with a positive, supportive, nurturing and engaging mind set daily.

• Remain a calm leader and resolving problems using good judgment

• Accountable for the financial controls (payroll, food cost, purchases, yield production management)

• Demonstrate full knowledge of inventory and cost controls, pricing, requisitioning, issuing supplies and equipment for food production, reports, and costs menus

• Actively engaged and interact with guests and event planner throughout the hotel.

• Create menus and hands on training supporting menu development

• Monitor payroll controls and perform daily edits

• Promote a Fun/ Professional and Disciplined work environment

• Lead by example using intuitive positive professional guidance and support to all internal guests

• Support/Coach/Lead & motivate Prado kitchen colleagues

• Actively share ideas, opinions & suggestions in meetings to continuously improve and better our food and beverage experiences

• Create special menus for site inspection, dining room, and events

• Review daily food sales to better monitor product usage / rotation defining purchases

• Review and critic monthly department P&L with executive chef

• Ensure purchases /storeroom requisitions are accurate to minimize food cost

• Ensures that daily work environment, communication is respectful, and promotes cooperation amongst team members

• Encourage and builds mutual trust, respect, and cooperation amongst all team members.

• Ensure all kitchen colleagues are aware of standards & expectations

• Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort’s quality standards

• Control, Analyze, Reflect, and provide recommendation on financial performance

• Create seasonal and specialty event menu changes according to timelines agreed upon

• Ensure proper hygiene, adherence to state and corporate health guidelines are respected and delivered daily

• Ensure all grooming, spot check and temperature control sheets are filled as required

• Complete monthly one on one’s, & annual reviews as scheduled

• Maintain cleanliness and proper rotation of product in all refrigeration units and dry storage.

• Minimize purchases/ wastage/ and reduce spoilage to match business volume in low season

• Assess and maintain consistent on the job training sessions for culinary team members

• Liaison daily with Outlet Managers to keep open lines of communication & guest feedback

• Maintain & improve all food preparations & presentations

• Maintain & improve Omni Montelucia standards for timely delivery of food orders

• Strive to achieve and surpass Medallia Scores

Qualifications and Requirements:

High school diploma or equivalent and at least 1-2 years restaurant management experience in a full-service outlet or similar setting. Hospitality Management Degree or some college preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds

• Moving about the outlet(s)

• Handling objects, products

• Bending, stooping, kneeling

• Minimum 5 years of Pastry chef/sous chef experience.

• Previous experience in a 4 Diamond luxury resort environment

• Proven track record of cost control including food, equipment’s, labor, and wastage to meet the food quality goals and the hotel’s financial goals.

• Enthusiastic, outgoing personality who is very guest driven

• Demonstrates real passion for menu planning and leadership
  

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand, and the Company.

• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.

• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• Problem solving, reasoning, motivating, organizational and training abilities are used often.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

• May be required to work nights, weekends, and/or holidays.