Executive Pastry Chef

Responsibilities

• Schedule production work for associates.
• Controls all food costs and payroll.
• Responsible for purchasing supplies.
• Covers all food and beverage outlets' orders for baked goods and dessert items.
• Completes any special requests from outlets or other departments.
• Ensures the work area is clean and free of standing water, debris, or objects that could obstruct safe and effective performance.

Hotel Specific Essential Functions

• Participates in Moments of Service Audit Program.
• Assigns daily duties.
• Maintains attendance tracker.
• Maintains an organized kitchen.
• Trains all pastry associates.
• Adheres to all health department and Ecosure standards.
• Writes menus for baked and sweet items for all outlets and banquets seasonally.
• Participates in the Amenity Program in conjunction with the Chef de Cuisine seasonally.
• Drives for results and demands high quality.
• Stays current in food trends and modern pastry design.
• Communicates comfortably with guests and associates.
• Willing to lead demonstrations at the hotel and/or possible media outlets.
• Participates in pastry competitions.

Requirements

• Must have a flexible availability, including weekends and holidays.
• Requires ability to lift up to 25 pounds with ease.
• Capable of walking, stooping, standing, bending, and sitting for extended periods.
• Able to communicate orally and in writing in English.