Pastry Chef

We need to output HTML fragment with headings

for sections: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. We must parse the posting. First, there is "Reports to: Executive Chef; position is exempt" - minor metadata, can be short p. Then "Who You Are" - that's like a description of candidate; could be part of "About the role" or maybe "Qualifications"? The instruction: Use

for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we need to map content to these headings. We have sections: - Who You Are: description of candidate traits. Could be "About the role"? Actually "About the role" is about the job itself. "Who You Are" is about the ideal candidate; could be "Qualifications" or "Requirements". We'll decide. - Who We Are: description of company; could be "About the role"? Not exactly. Might be omitted as boilerplate? It's not boilerplate; it's company description. Could be part of "About the role"? Usually "About the role" includes company overview. We'll include maybe a short paragraph under "About the role". - THE ROLE: description of role responsibilities. That's "Responsibilities". - What You Will Do: list of duties; also responsibilities. - What You Will Need: qualifications/requirements. - How You Will Lead: leadership expectations; could be part of responsibilities or skills. We need to avoid duplication. We need to preserve all substantive information, not invent. We must not include boilerplate like EEO, etc. Remove lines like "Aparium Hotel Group does not discriminate based on disability..." etc. Also remove "As an Equal Opportunity Employer..." etc. Also remove "Aparium is an E-Verify employer." Also remove "The hotel and company are smoke-free, drug-free facility, and equal opportunity employer." Also remove "Aparium Hotel Group does not discriminate..." etc. Also remove duplicated lines. We need to output only HTML fragment. Let's extract substantive content. First, "Reports to: Executive Chef; position is exempt" -> short p. Then "Who You Are" paragraph: "Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business and are eager to learn more." We'll keep that. Then "Who We Are" paragraph: "Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets." We'll keep that. Then "THE ROLE" heading and description: "The Pastry Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary techniques related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach— understanding that it is as important to listen as it is to lead. Having the skills to mentor and teach your team is a must for this position, as demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Detroit Foundation Hotel/Apparatus Room, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measures and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”." We'll keep that as responsibilities. Then "What You Will Do" list (bullet points). Let's extract each bullet: - Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality - Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience. - Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces. - Design and execute pastry items for all outlets of the hotel including Banquets, Restaurants, and Special Programming - Demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow. - Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities. - Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program. - Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed. - Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation. We'll keep these as responsibilities (maybe combine with THE ROLE). Could be separate but both are responsibilities. Then "What You Will Need" list: - Passion for culinary arts, experience in a wide range of cuisines - Basic skills in Microsoft Excel and Word to create spreadsheets and proposals. - Adaptable interpersonal communication skills to address all employee levels of the hotel. - Proficiency of the English language in reading, writing and verbal communication - Ability to calculate basic math principles to meet proper menu ingredients and perform inventory. - Ability to work in a fast-paced environment for extended periods of time to meet high volume business. - Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. - Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. - Ability to stand or walk for prolonged periods to cook required menu items. - Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers. These are requirements/qualifications. Then "How You Will Lead" list: - Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback. - Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience. - Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community. - Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge. - Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets. These could be skills or responsibilities. We need to decide sections. Potential sections: - About the role: could combine Who We Are + THE ROLE brief? But we have separate sections for responsibilities. Better: - About the role: short paragraph summarizing role (maybe from THE ROLE first sentence). But we already have responsibilities detailed. We could make:

About the role

... (maybe combine Who We Are and brief role description). But we must not repeat job title as heading. We have to avoid filler. We need to include sections only when there is real specific content. We have content for: - About the role: we have "Who We Are" (company description) and maybe a short summary of role. That's substantive. - Responsibilities: we have THE ROLE description and What You Will Do list. - Requirements/Qualifications: we have What You Will Need list. - Skills: we have How You Will Lead list (leadership skills) plus maybe some skills from What You Will Need (Excel, communication). Could combine. - Benefits, Pay, Schedule: not present; we must not create those sections. Thus we will output sections: About the role, Responsibilities, Requirements, Skills. We need to use

for each. Inside each, we can have

for prose and

• for lists. We must not repeat job title as heading. We must not include metadata like Reports to etc as heading; we can put that in a short

  before sections. Let's craft. First, a short p for Reports to: Executive Chef; position is exempt. Then About the role: combine Who We Are and maybe a brief role summary from THE ROLE first sentence? But we already have responsibilities separate; we can just put Who We Are as About the role. Thus:

  About the role

  Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

  Then Responsibilities: combine THE ROLE description and What You Will Do list. We could have a

  for THE ROLE prose, then a

  for What You Will Do. Thus:

  Responsibilities

  The Pastry Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary techniques related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach— understanding that it is as important to listen as it is to lead. Having the skills to mentor and teach your team is a must for this position, as demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Detroit Foundation Hotel/Apparatus Room, our culinary teams are expected to hold themselves, the guests, and each other in high regard