Pastry Chef

Position Summary:

The Pastry Chef is responsible for overseeing and directing the pastry production, organization & execution of banquet outlet operation. Pastry Chef with the team will be responsible for preparing and creating memorable experiences for weddings, fundraisers, corporate events, meetings, special events, and other group functions.  The Pastry Chef is a valuable contributor to our successful F&B operation and is accountable for the quality, consistency, and elevation of all events.

Duties & Responsibilities 

Primary Responsibilities/Essential Functions:

• Menu development for all the outlets, keeping in mind the seasonality and trends.
• Managing the food production for outlet, banquets, and catered events.
• Helping banquet operation with plate up and execution of the event.
• Training, supervising, motivating, coaching, developing culinary team.
• Scheduling culinary staff and assigning duties for efficient operation. Managing payroll by checking for missed punches and meal premiums and coaching the team accordingly.
• Ensuring quality and consistency are at the highest level while maximizing the operation's personnel and resources.
• Read, write, and communicate to decipher tickets, purchase order requisitions, Banquet Event Orders, Restaurant Event Orders and Preparation Lists.
• Understand and implement food costs. First in first out need to be practiced.
• Instilling strong safety and sanitation habits in team members. Daily monitoring of the health department standards and holding everyone responsible. 
• Exhibiting a hands-on approach to ensuring quality, presentation, and consistency in meeting company standards.
• Effectively assigns tasks to ensure the efficient use of allocated labor and achievement of maximum results.
• Set up, cleanliness and organization of the Pastry culinary team.
• Communicating with team members and making sure there is a good crossover between AM and PM team.
• Developing and maintaining good relationships with other departments and culinary team members.
• Recommending measures to improve production/service methods, equipment performance, scheduling, quality control, and suggesting changes in working conditions and use of equipment to increase efficiency and safety of the food service operations.
• Attends all meetings and/or training sessions as required. Represent culinary team at Monthly safety meetings and train the team.
• Follows all safety policies and procedures.  Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations.  OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.  Team members will be trained in the proper use and care of assigned PPE if applicable.  The hotel provides the required PPE.  Team member has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their manager.  Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Average 10 hours a day is the typical workday and based on the business needs it might be even more or less.
• Representing the culinary team in BEO meeting and brining the information, to the appropriate area, when banquet chef is unavailable.
• Performs yearly team appraisals.
• Finishes all the projects/ tasks in timely manner and coordinates with other departments to make sure the communication is correct, and everyone is on the same page.

Other Responsibilities/Supportive Functions:

1. Makes merit recommendations within budget or established guidelines.  Determines promotions or reclassifications within company policy.
2. Approves leave and time away from work within company policy.
3. Continually analyzes, forecasts, monitors, and controls labor and food costs through various methods to meet/exceed management/budget objectives.
4. Resolves guest complaints within scope of authority; otherwise refers the matter to resort management.  Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
5. Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. Take action by calling Engineering and follow ups until the challenge is resolved.

Qualifications (relevant experience, education and training):

1. Completion of an approved Culinary Program or Apprenticeship. Associates/bachelor’s degree in culinary arts preferred. 
2. At least three years’ experience with increasing responsibility in culinary management as Chef (or comparable position), responsible for high quality food production and related food and beverage operations.  
3. Possess solid knowledge of high-quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette.  Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.  Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
4. Knowledge of culinary operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
5. Completes required training as scheduled.
6. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
7. Requires ability to serve needs of guests through verbal face-to-face interactions.  Contacts sometimes contain confidential/sensitive information so requires ability to use discretion.  Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
8. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.  Requires attention to detail.  Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency.
9. Requires ability to learn and use telephone and computer systems used at the hotel.  Working knowledge and experience with Microsoft Word, Excel, and Outlook.  Proficiency in Micros and other systems used in the hotel desirable.
10. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
11. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, team members, guests, and the public. Must be able to speak, read, write, and understand English to communicate with management, team members and guests. Bilingual Spanish a plus. 
12. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.  Must obtain Serve Safe Certificate within 90 days of employment.
13. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends, and alternate shifts. 
14. Must maintain a clean appearance and professional demeanor.