Pastry Chef

JOB PURPOSE:
Grab the reins and help shape the future of the Seaport’s best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity.
The Pastry Chef responsible for the overall operation and success of the Pastry Department. Responsible for the execution of all Omni Hotels and Resorts company policies/procedures.
The salary range for this position is $80,000 - $85,000 per year
ESSENTIAL JOB FUNCTIONS:• Responsible for all items in Pastry Kitchen, food quality, cost control, labor, staff supervision, and creating menus. • Responsible for the overall direction, coordination, and evaluation of this unit. • Directly supervises all employees through hands-on leadership. • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.• Participates in the recruitment process to include attending job fairs, conducting interviews and selecting talent for the department. • Responsible for payroll, scheduling, and training and development of staff • To conduct/attend all required department meetings.
QUALIFICATIONS:• Candidate is required to have at least 2 years previous culinary management experience specializing in pastry. Experience in a high-volume luxury hotel or resort preferred.• Associates Degree in Culinary Arts or Baking/Pastry Arts required.• Candidate must be creative and up to speed on new concepts and food trends. • Candidate must have proven leadership skills and must be able to train, develop, and motivate staff. • Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests• Ability to train staff to produce high volumes of work while maintaining quality per Omni standards • Able to set priorities for the pastry culinary team and provide feedback to others that enhances performance.• Prior experience managing schedules, inventory, payroll, food cost, service recovery and associate relations matters required.• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.• Must be familiar with batch and quantity cooking• Eye/hand coordination needed to use all kitchen equipment. • Highly motivated self-starter focused on quality, organization, cleanliness and teamwork. • Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.• Must be proficient with computers.• Serve Safe certified food manager. • Must be able to lift/carry up to 50 lbs and push/pull up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.• Must be able to work a variety of shifts, including weekends and holidays.CORE COMPETENCIES: • Customer Focus• Problem Solving• Peer Relationships• Time Management• Composure
ENVIRONMENT & PHYSICAL REQUIREMENTS:• Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature. • The ability to stand/walk for extended periods of time. • The ability to bend, reach and lift to 50lbs and push/pull/carry up to 100lbs. • Exposure to hazardous cleaning chemicals.