Executive Pastry Chef

Summary The Executive Pastry Chef is responsible for the effective management of the pastry department, in accordance with Hôtel Swexan standards. Establishes project plans and timelines to achieve department goals and objectives. Ensures that work within the department is completed in accordance with departmental procedures. Mentors subordinate supervisors on effective performance management skills, to ensure the development of a capable workforce. Translates departmental goals and objectives into realistic and measurable performance standards for employees. Core Responsibilities Responsible for all pastry production for hotel outlets. Develop pastry-related recipes and ingredient purchase specifications. Decorate pastry items for special events such as buffets and receptions. Oversee the production of baked goods and pastries according to departmental recipes and standards. Continually develops and updates baked items. Creates daily, weekly, and long‑range production plans and labor schedules for effective and efficient operations. Knowledge of pastry production principles. Cake and other pastry decoration skills. Able to use kitchen equipment including large‑capacity mixer, ice cream machine, convection oven, proofer, robo coupe or other food processor, 40‑gal steam kettle and steam cabinet. Ensures that work area is safe and secure. Attention to detail, knowledge of ingredients and an aesthetic/artistic eye. Adheres to state and local health and safety regulations. Maintains the highest sanitary conditions. Maintains high standards of quality appearance for all food prepared and served. Establishes controls to minimize food and supply waste and theft. Safeguards all employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Develops recipes and techniques for pastry production that help to assure consistent high quality, exercises portion control over bake shop items. Consults with Director of Food and Beverage regarding pastry‑related aspects of special events being planned. Evaluates products to assure that quality standards are consistently attained. Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts. Oversees pastry cart and buffet dessert table setup and presentation. Understands and consistently follows proper sanitation practices including those for personal hygiene. Other duties as assigned by the Executive Chef. Qualifications High School graduate or GED. Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program. At least three years of experience as a pastry chef in a retail, club, hotel, restaurant, or institutional setting. Food safety certification. Certification from American Culinary Federation or other applicable hospitality association. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Harwood Hospitality Group