Lead daily pastry production for all dining outlets, ensuring the quality, consistency, and creativity of every baked item served. <\/li>
Collaborate with the Collection Culinary Director to innovate and execute seasonal menus that reflect local ingredients and high culinary standards. <\/li>
Inspect all incoming ingredients for freshness and proper specifications, and ensure safe, organized storage. <\/li>
Manage food and labor costs, oversee scheduling, and drive efficiencies without sacrificing quality. <\/li>
Foster a collaborative, respectful kitchen culture by mentoring and developing the pastry and stewarding teams. <\/li>
Uphold health and safety regulations (HACCP) and maintain meticulous prep records and use logs. <\/li><\/ul><\/span>
Requirements<\/h3>
Job and Immigration Requirements<\/b> <\/div>
Mexican, North American, or Canadian citizenship. <\/span><\/li>
Possess Cedula Professional on hand (not in process). The degree must be in Hotel Management, Hospitality, or a related field. <\/li>
Possess Titulo Universitario and grades on hand (not in process). The degree must be in Hotel Management, Hospitality, or a related field. <\/li>
Have a valid Mexican, Canadian, or U.S. passport with at least 1 -year validity. <\/li>