Executive Pastry Chef

Responsible for directing and coordinating all pastry and baking preparation for all hotel outlets.

Responsibilities:

Schedule production work for associates.
Controls all food costs and payroll.
Responsible for purchasing supplies.
Coordinate production of all baked goods and dessert items ordered by outlets.
Completes any special requests ordered by outlets or other departments.
Ensure work area is clean and clear of standing water, debris or any objects that can obstruct the job duties from being performed safely, efficiently and effectively.

Hotel Specific Essential Functions:

Participates in Moments of Service Audit Program
Reasonable requests of management as directed
Assigns daily duties
Maintains attendance tracker
Maintains an organized kitchen
Trains all pastry associates
Adheres to all health department and Ecosure standards
All banquet items are accurate to the BEO and displayed attractively
Responsible for writing menus for baked and sweet items for all outlets and banquets seasonally
Responsible for Amenity Program in conjunction with Chef de Cuisine seasonally
Drives for results and demands high quality
Is current in food trends and modern pastry design
Comfortable talking to guests and associates
Willing to lead demonstrations at the hotel and/or possible media outlets
Participates in pastry competitions

Responsibilities:

Must have a flexible availability, including weekends and holidays.
Requires ability to lift up to 25 pounds with ease
Walking, stooping, standing, bending and sitting; possibly for more than 1 hour
Ability to communicate orally and in written form, in English