Executive Pastry Chef

Job Details

Description

Position Summary:

Responsibilities

As Executive Pastry Chef, you would be responsible for directing and administering the planning, preparation, production and control of all pastry production in the resort's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Direct, oversee and participate in all pastry production and operations, to include, but not limited to, quality preparation and presentation of pastries, desserts and baked goods, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage and Executive Chef.
• Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
• Recruit, interview and train team members
• Assist fellow team members and other departments wherever necessary to maintain positive working relationships
  
  

Scope Of Position

The Executive Pastry Chef will oversee pastry operations of both banquet events and all the food and beverage outlets, including our 5-Star rated fine dining restaurant 28 Atlantic. The Executive Pastry Chef creates an innovative selection and menu and adapts these offerings to seasonal menu changes. This position is responsible for preparing or coordinating the preparation of food ordered by guests daily. In addition, this person writes, maintains, and updates all pastry menu specifications, recipes, presentation photographs, production forecasts, and ensures these tasks are being followed. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level.

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The ability to interact with staff at all levels.
• Is able to perform in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role.
• Maintain a climate that attracts, retains, and motivates top quality staff.
• Recruit, train, evaluate, supervise, support, develop, promote, and guide their direct reports.
• Attends all BEO meetings
• Responsible for communicating pertinent information to pastry team.
• Oversee pastry production flow and adjusts to adhere to control procedures for cost and quality.
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Manage to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.
  
  

Required Job Knowledge, Skills, Experience, And Education

• Minimum of 5 years’ experience in culinary operations with demonstrated success, preferably in the luxury resort market.
• A bachelor’s degree or culinary degree is preferable.
• Experience developing and managing budgets, and hiring, training, developing, supervising, and evaluating staff performance and behavior.
• Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important.
• Skilled in organizing resources and establishing priorities.
• Strong creative, strategic, analytical, organizational, and personal skills.
• Ability to handle multiple, simultaneous, and complex tasks and projects effectively and efficiently.
• Staff development and performance management skills.
• Information research, analysis, and evaluation skills.
• Knowledge of office management principles and procedures.
• Fluency in English both verbally and in writing
• Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations.
• Uphold the Company standards, policies, and procedures.
• Ability to remain calm and resolve problems using good judgement as interpreted by the management.
• Follow directions.
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/staff information and pertinent hotel data
  
  

What are we looking for?

Since Being Founded In 1925, Wequassett Resort Has Been a Leader In The Hospitality Industry. Today, Wequassett Remains a Beacon Of Innovation, Quality, And Success. This Continued Leadership Is The Result Of Our Team Members Staying True To Our Mission. Specifically, We Look For Demonstration Of These Values

• We are fun - That carefree and whimsical feeling that comes with youth is something we emulate at Wequassett—we don’t take ourselves too seriously and sometimes we break the rules.
• We are humble - Our team always puts people over profits. While we are confident in our success, we are never cocky, and remain down-to-earth so we can connect with the heart of our guests.
• We are sincere - For us, taking the high road isn’t a suggestion, it’s a requirement. We define our success by our guest’s happiness, and truly care about their needs, wants and desires.
• We are committed - Walking a mile in someone else’s shoes isn’t just a phrase—it’s our way of life. We are dedicated and motivated to enhance the guest experience and create lasting memories.
• We are generous - We never cut corners and pride ourselves on going the extra mile. From making philanthropic contributions in our community to always putting our guests first.
• We are heroic - Providing moments of splendor and surprises are at the heart of everything we do. We believe the big things are little things, and endeavor to share moments of magic with our guests.
• We are innovative - We deliver a forward-thinking luxury experience that aims to redefine a five-star stay. We connect with our guests on a deeper level, and anticipate their needs through out-of-the-box actions.