Pastry Chef

MARCUS HOTELS INC; Omaha (NE); On-site; USD 35,000 - 55,000; Full time

Job summary

Join a dynamic team at a forward-thinking hotel where creativity meets culinary excellence! As a Pastry Chef, you will be responsible for all aspects of pastry preparation and production, ensuring that every dessert is a masterpiece. You'll have the opportunity to lead a talented team, develop innovative menus, and create delightful experiences for guests at various events. This role not only allows you to showcase your skills but also to grow in a supportive environment that values passion and creativity. If you're ready to take your culinary career to the next level, this position is perfect for you!

Qualifications

• 2-4 years of managerial experience in high-volume pastry operations.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Oversee pastry production and ensure high quality standards.
• Supervise culinary staff and manage training and hiring.
• Maintain cleanliness and compliance with health regulations.

Skills

Pastry Production

Menu Development

Food Safety Standards

Cost Control

Team Management

Interpersonal Skills

Education

High School Diploma or Equivalent

Tools

Mixers

Ovens

Food Processors

Kitchen Equipment

Job description

Responsible for all pastry preparation, production, and oversight of baked goods requested for all food and beverage outlets and banquet functions.

ESSENTIAL FUNCTIONS:

1. Maintain high quality level of pastry production and presentation according to standard recipes and/or as specified to ensure consistency of product to the guest within food and beverage outlets and banquet event orders as identified.
2. Be extremely creative and a passionate professional in the field, aiding in the concept, creativity, revision, and implementation of all menus relating to pastry items.
3. Prepare requisitions for supplies and food items for production in the workstation.
4. May be required to prepare baked goods for special diets.
5. Visually inspect the appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.
6. Ensure proper ordering, receiving, storage (including temperature-setting), usage, and rotation of food products to comply with Health Department regulations.
7. Keep all refrigeration, storage, and working areas clean, sanitized, and in working condition to comply with Health Department regulations.
8. Assist in organizing and cleaning pastry preparation and pantry areas to maintain established par stocks, prep levels, efficient production, appearance, and health code standards.
9. Supervise culinary staff working within the pastry area, including hiring, training, counseling, and progressive discipline.
10. Responsible for station setup, breakdown, and all necessary advance prep.
11. Analyze food costs and determine the most cost-effective recipes while maintaining quality.
12. Adhere to control procedures for cost and quality.
13. Supervise daily safety and sanitation practices.
14. Provide training and guidance to bakers and other employees performing related work.
15. Perform other duties as requested, such as development and execution of special events, VIP parties, and staff events.
16. Maintain food production records, reports, and department files as required.
17. Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials to promote efficiency, health, and safety.
18. Work varying schedules to reflect business needs of the hotel, and attend all training sessions and meetings.
19. Follow all Marcus Hotels and Resorts policies and procedures and Marriott Standards.
20. Attend all scheduled mandatory department meetings, trainings, and hotel meetings.
21. Perform all other related duties and special projects as requested and/or assigned.

POSITION REQUIREMENTS:

1. Any combination of education and experience equivalent to high school graduation or other relevant training or experience providing the required knowledge, skills, and abilities.
2. Managerial and pastry production experience in similar hotel or resort settings, with 2-4 years in management of high-volume pastry/bakery operations, including large banquet functions.
3. Detail-oriented with the ability to work independently.
4. Sufficient manual dexterity to operate all kitchen equipment safely, including knives, spatulas, slicers, etc.
5. Knowledge of safety and sanitation standards.
6. Extensive experience with mixers, ovens, food processors, etc.
7. Thorough knowledge of food products, recipes, and proper preparation techniques.
8. Ability to work in high-noise, interruptive environments.
9. Knowledge of food and labor cost controls, inventory management, and calculations.
10. Basic mathematical skills for recipes, measurements, and requisitions.
11. Ability to work in confined spaces with extreme temperatures.
12. Physical ability to lift and carry goods weighing up to 100 lbs. and stand/walk for extended periods.
13. Flexible schedule including days, evenings, weekends, and holidays, and ability to work under pressure.
14. Professional appearance and courteous manner.
15. Excellent interpersonal and communication skills in English.
16. Hearing and visual acuity to observe and detect signs of emergencies and quality standards.
17. Ability to obtain additional training/certifications as required by Marcus Hotels & Resorts and Marriott.