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Manage the daily operations of the pastry shop.  Development of specialty desserts for the Mansion Restaurant, In-Room Dining and Private Dining/Banquets. 

Essential Duties and Responsibilities – (Key Activities)

The following are specific responsibilities and contributions critical to the successful performance of the position:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

• Manage and review staff assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Inspect the cleanliness and organization of the work station; rectify any deficiencies; maintain throughout the shift.

• Prepare and produce dessert menu items for Restaurants, In-Room Dining and Private Dining (Banquets) following recipes and yield guides, according to department standards.

• Produce centerpieces for Private Dining (Banquets) and buffets. Display items attractively and to specified requirements.

• Prepare amenity orders for In-Room Dining in accordance with specified requirements and hotel standards.

• Keep Executive Chef informed of all responsibilities of Pastry Kitchen to include production schedules, dessert development, menu changes, etc..

• Maintain proper storage procedures as specified by Health Department and hotel requirements.

• Effective management of labor costs in relation to business needs and trends.

• Control of all variable line items relating to food production budget.

• Reevaluate positions in the kitchen and make changes wherever necessary.

• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.

• Conduct scheduled performance appraisals.

• Minimize waste and maintain controls to attain forecasted food cost.

• Inform the Pastry Kitchen of any excess items that can be utilized in daily specials or elsewhere.

• Direct and assist Stewards in order to make clean-up a more efficient process.

• Review status of work and follow-up actions required with the Pastry Cook before leaving.

This list of essential functions is not exhaustive and may be supplemented as necessary.

xperience -

• Minimum five years’ experience as a Pastry Chef in a 4 or 5 star hotel/restaurant

General Skills -

• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills -

• Proven track record in development of creative, one-of-a-kind desserts for a fine dining experience
• Demonstrated experience in leading and developing people
• Strong employee relations skills
• Proven business and financial acumen
• Ability to manage production and expenses of the Pastry Kitchen in line with budget and forecast
• Computer proficiency
• Strong verbal and written communication skills
• Ability to work well under pressure of meeting production schedules and timelines
• Ability to maintain good coordination
• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the line Ability to work in hot, noisy and sometimes close conditions
• Ability to work with all products and ingredients involved
• Ability to use all senses to ensure quality standards are met
• Ability to differentiate dates
• Ability to operate, clean and maintain all equipment required in job functions
• Ability to produce creative and artistic products; ability to plan and produce centerpiece displays and banquet trays
• Ability to comprehend and follow recipes
• Ability to expand and condense recipes

Education or Certification -

• Culinary certificate preferred.

Language -

• Required to speak, read and write English, with fluency in other languages preferred

Physical Requirements -

• Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 30 pounds, and satisfactorily communicate with guests and co-workers to their understanding