The posting
JOB DESCRIPTION
No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.
Position: Pastry Chef Department: Food and Beverage Purpose: Coordinate and ensure the smooth and efficient operation of the culinary and stewarding operations in all kitchens, Restaurants, and Banquet, Maintain, and enhance the Pastry food products through a creative menu development and presentation. Reports to: Executive Chef
DUTIES AND RESPONSIBILITIES: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Conduct daily shift briefings with kitchen colleagues
Must be able to prioritize and work efficiently with limited supervision
Must be very accurate, detailed oriented and able to multitask
Must possess excellent communication, follow up and organizational skills.
Must lead with a positive, supportive, nurturing and engaging mind set daily.
Remain a calm leader and resolving problems using good judgment
Accountable for the financial controls (payroll, food cost, purchases, yield production management)
Demonstrate full knowledge of inventory and cost controls, pricing, requisitioning, issuing supplies and equipment for food production, reports, and costs menus
Actively engaged and interact with guests and event planner throughout the hotel.
Create menus and hands on training supporting menu development
Monitor payroll controls and perform daily edits
Promote a Fun/ Professional and Disciplined work environment
Lead by example using intuitive positive professional guidance and support to all internal guests
Support/Coach/Lead & motivate Prado kitchen colleagues
Actively share ideas, opinions & suggestions in meetings to continuously improve and better our food and beverage experiences
Create special menus for site inspection, dining room, and events
Review daily food sales to better monitor product usage / rotation defining purchases
Review and critic monthly department P&L with executive chef
Ensure purchases /storeroom requisitions are accurate to minimize food cost
Ensures that daily work environment, communication is respectful, and promotes cooperation amongst team members
Encourage and builds mutual trust, respect, and cooperation amongst all team members.
Ensure all kitchen colleagues are aware of standards & expectations
Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort’s quality standards
Control, Analyze, Reflect, and provide recommendation on financial performance
Create seasonal and specialty event menu changes according to timelines agreed upon
Ensure proper hygiene, adherence to state and corporate health guidelines are respected and delivered daily
Ensure all grooming, spot check and temperature control sheets are filled as required
Complete monthly one on one’s, & annual reviews as scheduled
Maintain cleanliness and proper rotation of product in all refrigeration units and dry storage.
Minimize purchases/ wastage/ and reduce spoilage to match business volume in low season
Assess and maintain consistent on the job training sessions for culinary team members
Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
Maintain & improve all food preparations & presentations
Maintain & improve Omni Montelucia standards for timely delivery of food orders
Strive to achieve and surpass Medallia Scores
Qualifications and Requirements: High school diploma or equivalent and at least 1-2 years restaurant management experience in a full-service outlet or similar setting. Hospitality Management Degree or some college preferred. This job requires ability to perform the following:
Carrying or lifting items weighing up to 50 pounds
Moving about the outlet(s)
Handling objects, products
Bending, stooping, kneeling
Minimum 5 years of Pastry chef/sous chef experience.
Previous experience in a 4 Diamond luxury resort environment
Proven track record of cost control including food, equipment’s, labor, and wastage to meet the food quality goals and the hotel’s financial goals.
Enthusiastic, outgoing personality who is very guest driven
Demonstrates real passion for menu planning and leadership
Other:
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand, and the Company.
Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.
