Head Pastry Chef – Banquets & Dessert Innovation

Highgate; Paradise Valley (AZ); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) Retirement Plan with employer匹配

Job summary

The Pastry Chef at Highgate Hotels' Kimpton Miralina Resort in Paradise Valley, Arizona, oversees all pastry production for banquet and restaurant functions, controlling quality and costs.

Responsibilities include supervising pastry and bread production, maintaining payroll/productivity within budget, developing new desserts and coordinating with F&B for events, while ensuring sanitation and safety standards are met.

Qualifications

• At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or related field.
• Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - lifting up to 50 pounds occasionally and up to 20 pounds frequently; in/out of refrigerator/freezer.

Responsibilities

• Supervise all pastry and bread production for banquet and restaurant functions.
• Monitor payroll and productivity within budgeted guidelines.
• Develop new dessert, pastry, and bread products for outlets and banquets.
• Coordinate pastry and bread production with other F&B managers.
• Maintain high quality and cost control for pastry items.
• Ensure compliance with sanitation and safety regulations; conduct staff performance reviews.

Skills

F&B preparation techniques

Health department rules and regs

Liquor laws and regulations

Effective communication

Education

Culinary degree

Job description

The Pastry Chef at Highgate Hotels' Kimpton Miralina Resort in Paradise Valley, Arizona, oversees all pastry production for banquet and restaurant functions, controlling quality and costs.

Responsibilities include supervising pastry and bread production, maintaining payroll/productivity within budget, developing new desserts and coordinating with F&B for events, while ensuring sanitation and safety standards are met.