Complex Pastry Chef

Ihg Plc; Grenada (MS); On-site; USD 42,000 - 64,000; Full time

Job summary

IHG is looking for a dedicated Pastry Kitchen Manager to supervise the pastry shop/bakery operations, ensuring high-quality desserts, breads and pastries are produced to standard. You will lead daily kitchen activities, cost new recipes and maintain inventory and sanitation across the pastry program.

You will oversee cake and dessert production, coordinate with Sales, Catering, Banquets and Guest Services, and may serve as Manager on Duty during events. Evening and weekend shifts may be required.

Qualifications

• Minimum: degree or certificate in culinary arts plus 5+ years of chef/pastry chef experience.
• Ability to lift up to 50 pounds.
• Strong leadership and communication abilities.
• Inventory management and recipe costing experience.
• Availability to work nights, weekends and holidays.

Responsibilities

• Supervise day-to-day Pastry Kitchen activities, assign work and uphold policies.
• Develop, test and cost new pastry recipes and menu items.
• Oversee preparation of cakes, cookies, desserts and bakery items and ensure attractive presentation.
• Inspect pastry quality and quantity for buffets and outside orders.
• Monitor daily function sheets and pastry item reception against par stock.
• Maintain sanitation and safety standards in the kitchen and with equipment.
• Promote teamwork with Sales, Catering, Banquets, Maintenance and Guest Services.
• Interact with guests, vendors and health/regulatory authorities as needed.
• May serve as Manager on Duty and support centerpieces and presentation for events.

Skills

Team leadership

Staff scheduling

Communication

Food safety

Culinary arts experience

Education

Culinary arts degree/certification

Job description

JOB OVERVIEW:

Manage all aspects of the Pastry Kitchen. Supervise the preparation, baking and finishing of desserts, breads and baked goods in accordance with departmental quality standards.

DUTIES AND RESPONSIBILITIES:

• Supervise day-to-day activities of the Pastry Kitchen, communicate objectives, and assign/schedule work. Communicate and enforce policies and procedures.

• Recommend and initiate disciplinary or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.

• Develop, test, and cost out new recipes and menu items for the Pastry Shop/Bakery. Maintain updated and accurate recipes and costing of all products prepared for the Pastry Shop/Bakery, and for all outside orders.

• Oversee and participate in the preparation of, and check and approve, all cakes, cookies, desserts, ice creams and other food items prepared in the pastry shop and bakery. Ensure that all desserts are prepared in an attractive and appetizing manner.

• Regularly inspect the quality and quantity of pastry, croissants, breads and other bakery goods for the buffets and for all outside orders.

• Check daily function sheets and prepare items accordingly.

• Check and control pastry items before they are received by the stores (flour, sugar, jam, chocolate, etc.) making sure that they are within that accepted minimum/maximum par stock. Dispense pastry only against valid requisitions and orders.

• Ensure the proper handling, cleanliness and maintenance of the working area (including marble, ice cream machine and cold room, etc.). Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

• Interact with outside contacts:

  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

• May serve as Manager on Duty or assist with other duties as assigned which includes but is not limited to producing centerpieces for banquets and buffets, setting and presentation of lunch and dinner trollies, etc.

Accountability:

This is a specialized, professional level chef position. Primary duty is professional chef work and managing the Pastry Kitchen.

Qualifications and Requirements:

Minimum: Completion of a degree or certificate in culinary arts, plus 5+ years of experience as a chef, pastry chef, baker or equivalent; or equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with kitchen staff, subordinates, and guests that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.