Executive Pastry Chef

About The Job

Based at the Mandarin Oriental New York within the Culinary Department in New York City, the Executive Pastry Chef is responsible for the management and leadership of the Pastry operations of the hotel. The Executive Pastry Chef reports to the Executive Chef.

Responsibilities

• Prepare in accordance with quality, availability, and seasonality and ensure market lists are completed on a daily and weekly basis
• Work with Executive Chef and Executive Sous Chef on all pastry menus and programs within the hotel
• Coordination of large events and functions, ensure food standards and presentation are maintained and always improved, organize food production in a cost effective and hygienic manner
• Weekly schedule generation for pastry tournants, assist in recruitment, training and discipline of all kitchen staff, constantly strive to improve operating procedures, find methods of reducing costs without affecting the level of service or product received by the guests
• Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.

Requirements

• Minimum of 5 years in the luxury hotel culinary business
• Minimum of Three years Management Experience As Pastry Sous Chef or Pastry Chef
• Possess a good written and verbal command of the English Language
• Possess a pleasant and outgoing personality
• Thorough knowledge of Pastry Arts and Techniques
• Thorough knowledge of centerpiece design with a number of mediums
• Proficient chocolatier
• Working knowledge of beverages
• Extensive knowledge of kitchen equipment
• Working knowledge of mathematics for recipes, ordering, and financial research purposes
• Working knowledge of computers and basic software
• Work well under high stress conditions
• Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience

Physical Requirements

• Stand/Walk 8 – 12 hours a day
• Sit 8 - 12 hours a day (Occasionally = 1/3 of the workday, frequently = 2/3 of the workday)
• Lift or Carry 0-20 pounds frequently
• Lift or Carry 21-50 pounds occasionally
• Lift or Carry 51-100 pounds occasionally
• Bend frequently
• Squat frequently
• Kneel occasionally
• Climb occasionally
• Reach above shoulders occasionally
• Perform repetitive hand motions frequently
• Ability to stand and work continuously in confined spaces for long periods of time
• Possess sufficient dexterity to use all kitchen equipment
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
• Ability to perform all duties in extreme temperature ranges

Benefits

• Learning & Development – unique learning and development programmes for various stages in your career
• MOstay – complimentary nights and attractive rates on rooms for you and your loved ones
• Health & Colleague Wellness – variety of health benefits and wellness programmes
• Retirement Plans – different retirement plans depending on length of service and role

Pay

Salary $120,000 to $126,000 yearly, with a competitive benefits package including health, dental and vision, 401(K), etc.