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Pastry Chef

Pastry Chef

Requisition ID 
2017-18833
# of Openings 
1
Job Locations 
US-NH-Bretton Woods
Posted Date 
9/14/2017
Category (Portal Searching) 
Culinary

More information about this job

Location

Mount Washington Hotel

 

Mt Washington

 

As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.

Omni Mount Washington Resorts associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort may be your perfect match.

Job Description

The Pastry Chef will be responsible for the creation of and preparation of exceptional pastry product in order to provide  an optimal culinary experience for our guests and while operating within predetermined budgetary limitations.

Responsibilities

  • Supervise the pastry shop and pastry associates while insuring  that all the food items are prepared as determined by the Executive Chef.
  • Assist in the supervision and staffing for pastry shop and supervising all employees throughout these areas.
  • Assist in maintaining an adequate supply of all food items such groceries, perishables, etc. used in the pastry shop.
  • Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted. 
  • Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly. 
  • Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner, which prolongs their usefulness, as well as maintain quality and safe food handling practices. 
  • Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.   
  • Assure that an adequate mise en place is prepared on a daily basis, based on forecasted covers for all restaurants and banquets.  
  • Provide variety in menu preparation; within budgetary limitations.
  • Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
  • Assure that food presentation is at a five star level, the expectation is “awe inspiring”.
  • Assist in labor and direct expense controls.
  • Assist in development of menus for the property.
  • To make sure all of the dishes have recipe cards and pictures.
  • To create with the help of all associates a yield book for consistent ordering.
  • To conduct by weekly meetings with the staff for better communication.
  • Hold associates accountable for EcoSure records.
  • Conduct monthly MOS audits.
  • Daily tracking of food and labor costs to insure financial responsibility..
  • Hold daily stand up.
  • Follow the Omni Trilogy (Associate, Guest and Owner)
  • Responsible for maintaining adequate training programs for pastry personnel.
  • Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
  • Inventory excess production for use on menu or conversion into extenders.
  • Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets.
  • Ensure that the kitchen is prepared to start service on a timely basis.
  • Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
  • Ensure that plates issued to servers are garnished properly and have good eye appeal.
  • Ensure that plates and utensils used are clean.
  • Responsible for the sanitation of all food preparation and storage areas and equipment.
  • Inspect all equipment for proper maintenance and report deficiencies to Engineering.
  • Ensure that an adequate supply of equipment is available.                        .
  • Ensure that requests and specifications in the function sheets are provided on a timely basis.
  • Ensure that excess productions is recovered from the Banquet Room and properly stored.
  • Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained.
  • Constantly coordinate with room supervisors so that production is scheduled as reservations dictate.
  • Perform other related duties as requested by the Executive Chef.
  • Make profit improvement recommendations in collaboration with the Executive Chef.
  • Practice safety standards and report any unsafe conditions to the Executive Chef.
  • Responsible for care of equipment.                 
  • Remain alert, courteous and helpful to the guests at all times.
  • Respond to any reasonable task as assigned by supervisor or manager.
  • Assist in other departments as needed
  • Attend monthly departmental meetings

Qualifications

  • Associate degree in culinary arts or equivalent apprenticeship.
  • Minimum five (5) years experience in a first class hotel/resort or restaurant.
  • Ability to communicate effectively.