Executive Pastry Chef

Pastry Chef

Kessler Hospitality's portfolio of artistically inspired boutique hotels features unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties throughout Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel's exquisite art, music, and cultural influences are intentionally approachable. Designed to inspire and create unforgettable experiences, Kessler guests are immersed in refined Bohemian luxury, whether at a cutting-edge downtown icon, a premier luxury lodge, Savannah's entertainment destination, or an elite ski lodge. As the founding member of Marriott's Autograph Collection, Kessler Hospitality has long championed bold, original hotels, each carefully created with distinctive style and the Individualist traveler in mind.

The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.

Responsibilities include maintaining the integrity of the guests' privacy, including confidentiality of personal information and key control. Maintain the integrity of Company proprietary information and protect Company assets. Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. Set standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. Develop & follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests. Costing all food items and assisting the Executive Chef with monthly reports. Creates kitchen labor schedules that meet the Peak Performance criteria. Assists with the creation of seasonal, monthly, weekly & daily specials and menus. Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks. Develop, train and mentor Sous Chef, Supervisors and cooks, act as a resource to them as well as other back-of-house (BOH) personnel. Develop, implement and maintain sanitation practices and protocol. Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots. Create and monitor kitchen inventory to include order inspections and item selection. Order and maintain outlet kitchen supplies at par levels to ensure quality production To be able to read, understand and produce in a timely manner. Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes. Maintain neat, clean and professional appearance according to standards Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery. To attend all training and meetings as directed. To perform other tasks, including cross-training as directed. All other duties as assigned, planned or un-planned.

Qualifications include a Culinary Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry - required. 3+ years of relevant work experience in similar scope and title required. Experience within luxury brand/markets preferred. Food Safety Manager certification required or attained within 30 days.

We are pleased to offer to our full-time associates a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.

• Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance
• 401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave (provided in accordance with applicable law)
• Employee assistance program (EAP)
• Educational opportunities / Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

For Employees Based in Washington: 8 paid holidays per year; up to 20 days of paid vacation per year, based on classification and length of service; paid sick and safe time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.

For Employees Based in Colorado: 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year; up to 20 days of paid vacation per year, based on classification and length of service; 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.

For Employees Based in California: 8 paid holidays per year; up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO; paid sick time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

**The above-referenced benefits do not apply to part-time positions