Pastry Chef: Lead Banquet Desserts & Team

Omni Hotels & Resorts; Hot Springs (VA); Vor Ort; USD 65.000 - 90.000; Vollzeit

Zusammenfassung

The Omni Homestead Resort & Spa in Virginia is seeking a talented Pastry Chef to lead the Pastry Team under the direction of the Resort Executive Chef, creating sensational pastry experiences for guests while ensuring an efficient operation.

You will supervise, train and coach pastry staff, draft performance goals, monitor quality, control food and labor costs, manage inventories, assist in purchasing, and develop dessert menus for restaurant revisions and holiday events.

Qualifikationen

• Pastry degree preferred and a minimum of 5 years in a high-volume Restaurant, Resort or Banquets/Catering.
• Cooking - ability to prepare and present meals utilizing culinary principles, standards and equipment.
• Knowledge of food preparation, sanitation and equipment; budgeting and labor.
• Ability to analyze food cost and apply budgeting principles with accuracy.
• Creative thinking for menu development and dessert presentation.
• Strong customer service principles and guest-focused service.

Aufgaben

• Provide direction, supervise and manage the Pastry Team to meet guest needs.
• Train and develop pastry staff; coach for quality, safety and creativity.
• Ensure recipes and plating guides are followed to exact specifications.
• Draft performance evaluations and set goals/standards for the team.
• Control food and labor costs; manage inventories and purchasing.
• Oversee pastry displays and presentation for restaurant and banquet events.
• Contribute to dessert menu development and revisions.

Kenntnisse

Pastry degree

Culinary skills

Food cost & budgeting

Creative menu ideas

Customer service principles

Ausbildung

Pastry degree preferred

Jobbeschreibung

The Omni Homestead Resort & Spa in Virginia is seeking a talented Pastry Chef to lead the Pastry Team under the direction of the Resort Executive Chef, creating sensational pastry experiences for guests while ensuring an efficient operation.

You will supervise, train and coach pastry staff, draft performance goals, monitor quality, control food and labor costs, manage inventories, assist in purchasing, and develop dessert menus for restaurant revisions and holiday events.