Executive Pastry Chef - The Langham, Chicago

PRIMARY OBJECTIVE OF POSITION:

Create and maintain a positive work environment through coaching and leading staff. Create and implement new menu offerings. Work and maintain good working relationships with other work areas. Meet with meeting planners and the Langham Chicago Catering department to develop personalized dessert products. Direct, train and monitor performance of Pastry team.  Maintain organization, cleanliness and sanitation of work areas and equipment.

RESPONSIBILITIES AND JOB DUTIES:

• Train, coach, lead and hold Pastry Sous Chef and Pastry Cooks accountable to the job functions listed below.   Meet daily to review assignments, schedules, anticipated business levels, employee performance issues and other information pertinent to job performance.
• Maintain and strictly abide by state sanitation/health regulations and the hotel’s food safety program requirements. Ensure all Pastry employees maintain Food Handlers certification.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Executive Chef to review assignments, anticipated business levels, operational changes and other information pertinent to the job performance daily. 
• Prepare and assign production and prep work for Pastry staff to complete and review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations, which compromise the department's standards and delegate these tasks.
• Establish opening duties and ensure:
  • Set up workstation with required tools, equipment, and supplies according to Langham standards.
  • Inspect the cleanliness and working condition of all tools, equipment, and supplies.  Ensure everything complies with Langham standards.
  • Ensure production schedule, assigned duties, and pars are sufficient to daily needs.
  • Establish priority items for each day based on needs and workload. 
  • Requisition necessary supplies for the day's tasks. Ensure timely ordering, accuracy.
  • Transport supplies from the storeroom and stock to designated areas.
• Inspect the cleanliness and organization of the Pastry shop and Pastry service area and workstations and rectify any deficiencies. Maintain all the above throughout the shift.
• Coordinate prep work and production of items needed for the day.
• Develop & maintain proper staffing guides based on business levels. 
• Ensure that Employee Performance Reviews are completed and conducted in a timely manner. Submit to Executive Chef for review and signature.
• Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
• Ensure that Pastry point of sale system is in working order.
• Review the daily activities at each pre-shift line-up:
  • Daily occupancy
  • Forecasted covers per outlet
  • Catering activity
  • Purchases of product
  • Scheduled meetings and appointments
• Prepare all dishes following recipes and yield guides, according to Langham standards.
• Create Pastry Mission Statement and annual Strategic Plan.
• Monitor performance of Pastry staff and ensure all procedures are completed to the department standards; address any and all performance or behavioral concerns with Pastry staff using progressive disciplinary procedures.
• Assist Pastry Staff wherever required to ensure excellent service to guests.
• Communicate any assistance needed during busy periods to the Executive Chef to ensure excellent service to guests.
• Ensure that all products are efficiently used. 
• Maintain production charts according to departmental standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost
• Direct and assist Stewards to make clean-up an efficient process.
• Ensure closing duties are completed according to department standards:
  • Return all food items to the proper storage areas.
  • Wrap, cover, label and date all items.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
• Ensure all Pastry Staff assignments are fully completed.
• Review status of work and follow-up actions required with the Executive Chef before leaving.
• Implement and use Pastry Logbook daily.
• Ensure that all Pastry employees have successfully completed training certification process within 60-days of hire or transfer.
• Plan and conduct monthly departmental meeting.
• Attend weekly L.T.C, F & B, and Loss Prevention and Catering meetings. 
• Be knowledgeable and familiar with all hotel services and hours of operation.
• Perform duties in other areas of the kitchen as needed.    
• Research new products, menu items and display presentations.
• Create seasonal menus and recipe costing.

SPECIAL SKILLS REQUIRED:

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines for pastry needs
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work the necessary length shift in a hot, noisy and sometimes close condition.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure Langham quality standards are met.
• Ability to differentiate dates to ensure freshness of product.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to supervise, train and direct employees; give correction when needed. Use Langham progressive disciplinary methods when needed. Both verbally and in written form.
• Ability to plan and produce showpiece displays.
• Ability to comprehend and follow recipes.
• Ability to expand, condense and create recipes.
• Ability to produce creative and artistic food work.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with entire culinary staff as part of a team.
• Ability to motivate staff and maintain a cohesive team.

EDUCATION REQUIRED:

• High school diploma or equivalent vocational training certificate.
• Culinary college degree preferred.

EXPERIENCE REQUIRED:

3-5 years’ experience as a Pastry Chef at a 4 - 5-star hotel or restaurant.

LICENSES OR CERTIFICATES:

• Certification of culinary training or apprenticeship.
• Food handling certificate.

• Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law)
• Paid Holidays
• Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums)
• Basic Life Insurance, AD&D, and Short-Term Disability (company paid)
• Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase)
• 401k plan with Roth option and employer match
• Free meals while on duty
• Uniforms and cleaning of uniforms (for applicable positions)
• Free and discounted hotel stays
• Discounted parking
• Guidance Resources – company paid benefit for personal counseling

EOE, Including Disability/Veterans