Pastry Chef

Pastry Chef

The Pastry Chef is responsible for supervising all aspects of production in the Pastry Shop. He/she is also responsible for controlling food/labor costs, pastry and bread product quality and quantity and coordination of pastry and bread production for banquet and restaurant functions. The Pastry Chef is also responsible for maintaining payroll/productivity within budgeted guidelines, developing new dessert/pastry/bread products for outlets and banquets, and maintaining quality/cost control.

Responsibilities include working with other F&B managers, keeping the immediate supervisor informed of all problems, coordinating and monitoring all phases of loss prevention in kitchen areas, preparing and submitting required reports in a timely manner, monitoring quality of all food product and presentation, ensuring preparation of required reports, responding to guest complaints in a timely manner, ensuring compliance with requisition procedures, conducting staff performance reviews, knowing and enforcing all local health department sanitation laws, computing daily food cost, checking all stations at the end of every shift for proper food storage and sanitation, checking food purchases for proper ordering, quality and price structure, scheduling pastry and bread production staff based on business demand, supervising preparation, quality, and quantity of all baked items, maintaining quality standards within established guidelines, supervising cleaning and equipment maintenance in Pastry Shop, maintaining a safe and sanitary working environment, operating, teaching and supervising operation of all pastry and bread-related appliances, equipment, and preparation techniques, inspecting all food displays to ensure highest level of eye appeal, remaining aware of current market trends and testing new products as they relate to own hotel's application.

Qualifications include at least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours 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. In and out of refrigerator/freezer throughout the course of the work day. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

Benefits include 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, 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, up to 20 days of paid vacation per year, based on classification and length of service, and Paid Sick & 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, up to 20 days of paid vacation per year, based on classification and length of service, and 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, 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. Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement ("CBA"). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable. The above-referenced benefits do not apply to part-time positions.