Kitchen - Pastry Chef

The Pastry Chef is responsible for directing and coordinating pastry and baking preparation for all hotel outlets and group dining. This individual will utilize culinary and patisserie skills to create desserts, breads and other baked goods that appeal to the eye as well as the palate. Collaborates with the Executive Chef and Executive Sous Chef to produce pastry menu offerings that are unique, artful and flavorful. Develops the pastry team including coaching, counseling, discipline, performance evaluation and training. Ensures the efficient delivery of the highest standards of cooking to guests while practicing all OVIS policies and procedures. The ability to create showpieces and displays using various mediums such as chocolate,etc is desirable. Optimizes profits by controlling pastry and labor costs. Staff, train, and develop pastry hourly employees through ongoing feedback, establishment of performance expectations and by conducting performance reviews.

STANDARD SPECIFICATIONS :

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other associates or guests.

SKILLS AND QUALIFICATIONS:

Essential:

• Minimum five (5) years experience as a Pastry Chef in a Four or Five Diamond resort.

• Reading, writing and oral proficiency in the English language.

• Ability to create and follow recipes and produce standardized menu items as well as the ability to create and introduce unique, new menu items.

• Exhibits a high level of both artistic and culinary ability.

• Track record of strong leadership and successful motivation and development of a team of pastry cooks.

• Ability to meet deadlines and work in a high pressure, fast paced environment.

• Flexible and adaptable to frequent and unexpected change of plans.

• Training in sanitation and ability to keep pastry area clean and organized.

• Use and maintain personal culinary tools including knives and various other tools as they pertain to the pastry department needs.

Desirable:

1. Culinary/Pastry education from an accredited school.

2. Fluency in a foreign language, preferably Spanish.

ESSENTIAL JOB FUNCTIONS :

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.

• Coordinate production of all baked goods and dessert items ordered by outlets.

• Overall management of the Pastry operation including:

  • Controlling and understanding food cost, labor cost as well as other expenses within the budget

  • Creating and maintaining par and inventory levels

  • Ensuring proper storage and preparation of supplies

  • Establishing and enforcing controls against product theft and waste

  • Monitoring quality and consistency of all food served

• Oversee and delegate food preparation.

• Manage and oversee staff including scheduling, coaching, counseling, disciplining, and conducting performance reviews.

• Prepare standardized recipes of approved menu items.

• Complete any special requests ordered by outlets or other departments.

• Participate in the management of the overall culinary operation including:

  • Assisting in the preparation of the annual departmental budget

  • Working collaboratively with Executive Chef and Resort Chef in menu development

  • Ensuring established deadlines are achieved

  • Adherence to state and local health regulations

• Oversee production and plating pastries for Group Dining events and functions.

• Maintain pastry kitchen equipment in full working order and report maintenance needs.

• Researches competitors and performs on-going market analysis to ensure upkeep with recent trends and offerings.

• Develops and creates new pastry concepts and presents them to the Executive and Executive Sous Chef