Pastry Chef

• Compensation: $95,000 - $115,000 DOE**
• $1000 Sign-on bonus
• Discounted Hotel Rooms for you, family and friends.
• Free Employee Parking and/or discounted MTS Pronto card.
• Free Meals & Refreshments during working shifts.
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Creates and complies with all portion sizes, recipes, quality standards, departmental rules, policies and procedures.
• Coordinates all administration, production and service of pastry department.
• Prepares, bakes, and trains pastry associates on bread, pastries, and other desserts. Knowledgeable about knife usage, hand tools, utensils and equipment to decorate, weigh, measure, and proper maintenance.
• Maintains holding temperature, bakes, cooks, whips, refrigerates, folds, grates, pipes or coats items.
• Upholds food safety standards by maintaining a sanitary work area.
• Converts and adjusts recipes to prepare varying quantities of breads, pastries, and other desserts.
• Operates kitchen equipment, including ovens and electric mixers, ensuring cleanliness and maintenance of equipment and assigned areas.
• Assists with ordering supplies
• Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike.
• Attends all Food and Beverage Department meetings.
• Works closely with the Executive Chef in developing, costing and implementing menus.
• Trains staff to ensure the highest level of quality on a consistent basis.
• Maintains accurate labor control, schedules staff, makes daily staffing decisions, adjusting levels as needed.
• Communicates clear updates with staff via production sheets, texts, and emails.
• Leads the interviewing and recruitment process for the pastry team.
• Anticipates problems and addresses personnel issues and conflicts in a timely manner.
• Responsible for disciplinary decisions.
• Exhibits positive and cooperative leadership, and leads by example to enrich the development of the team.
• Demonstrates a working knowledge of and curious passion for food and developing relationships with farmers and producers.
• Creates desserts, baked goods, pastries; arranges specialty food presentation
Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• High school diploma or GED; culinary degree is preferred.
• Minimum of 2-4 years of relevant experience and/or training.
• Previous experience in a hotel or similar business entity is preferred.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Availability to work on weekends and holidays is required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.