Pastry Chef

At HRI Hospitality, we offer a unique perspective on hotel ownership and management.

We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.

We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!

The Barnett, formerly known as Ace New Orleans located in the Warehouse District, is where extraordinary service meets the vibrant pulse of New Orleans. Housed in a beautifully restored art deco building with 234 rooms. Our contemporary rooms and suites, rooftop pool and five exceptional dining outlets, will infuse your stay with Southern hospitality, live music and eclectic flavors for a true sense of place.

SUMMARY
The Pastry Chef Manager will be responsible for consistent preparation of menu items in accordance with The Barnett and Maison Métier Hotel Food and Beverage specifications. Must adhere to all food safety and sanitation regulations.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Prepare menu items according to high quality standards and recipes as established by Executive Chef and Director of Food & Beverage.
• Alter menu items to accommodate guests’ dietary needs as requested.
• Communicate with co-workers when taking over and finishing each shift.
• Maintain assigned station throughout shift, ensure par levels of ingredients and equipment are available.
• Maintain prep work during shift.
• Work efficiently and multitask.
• Work as a member in a team of line cooks to effectively and efficiently prepare each dish.
• Keep station clean before, during, and while closing each shift.
• Use proper kitchen safety protocols in regards to food preparation (storage, transportation, preparation, etc.) and equipment usage.

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Other language, mathematical, and reasoning abilities as outlined below.
• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of culture & initiatives
• Ability to compute basic mathematical calculations.
• Must be able to maintain a flexible work schedule

REQUIRED EDUCATION and/or EXPERIENCE

Culinary arts education preferred, high school diploma required. Minimum 1 year experience as a line cook in a similar environment required. Additional certifications (ServSafe, TiPS, etc.) preferred.

LANGUAGE, MATHEMATICAL, and REASONING ABILITIES

Candidate must meet the following cognitive abilities:

• Ability to understand guests’ service needs & requests.
• Ability to acknowledge guests’ requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Sit, walk, and stand continuously.
• Lift / carry 25lbs (frequently) and 50lbs (occasionally)
• Bend, squat, crawl, and reach above shoulder level.
• Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.