Executive Pastry Chef

The Executive Pastry Chef is responsible for the production of all items pertaining to the Property (Bakery, IRD, Amenities, Service, Banquets) and overseeing the day-to-day culinary operations. The Pastry Chef is responsible for areas across our venue and maintaining the standards for production of food, cleanliness, organization, pastry equipment procurement, and team member interaction. This individual will work in tandem with the Property Executive chef & Culinary R&D Chef and directly work with the Corporate Executive Pastry Chef in designing the pastry program. Key Accountabilities

• Demonstrate comprehensive knowledge of all pastry items, including their preparation, presentation, and quality standards.
• Experience in Cakes, Sorbet/ ice cream, petit fours, candy, and breakfast pastries
• Experience with hotel amenity programs
• Create and manage schedules and labor controls in tandem with the property chefs
• Oversee a team of over 5 + cooks
• Lead the entire pastry department in ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day’s specific service periods, ensure consistent execution of pastry offerings and timely flow of service
• Act as a trusted partner to the Property Chef, always maintaining positive working relationships and clear communication with Kitchen & Service teams
• Work in tandem on all recipes with the CPC, ensuring product, food preparations and food execution meet the restaurant's style, specifications, and commitment to culinary excellence.
• Accountable for managing and supervising all kitchen checklists (opening, closing, station, prep, maintenance, cleaning, etc.)
• Monitor the maintenance of all kitchen equipment and report any issues to the Property chef / Corporate Pastry Chef
• Ensure the kitchen staff is prepared and ready for service and that all food meets the highest standards of quality and consistency
• Manage training of all kitchen associates
• Prepare internal reports as requested by management.
• Enforce company policies and procedures consistently and professionally.
• Constantly recommend service and product improvement to better the operation
• Attend all required meetings
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel
• Perform other duties as required from time to time.

Qualifications, Skills & Attributes

• Expertise in menu planning and the development of innovative, seasonal dessert offerings that align with current trends and customer preferences
• Strong ability to manage inventory and control food costs to ensure efficiency and profitability
• In-depth knowledge of food safety regulations and hygiene standards, ensuring compliance in all kitchen operations
• Proficient in the proper handling, maintenance, and supervision of pastry kitchen equipment