Description
PASTRY CHEF (16-0429)
POSITION OVERVIEW
Provides leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production of the Pastry Department. The Pastry Chef is responsible for oversight of the pastry team for the Banquets, Café, and In-Room Dining departments and is responsible for managing relationships with and producing any ordered product for outsourced Restaurant and Bar culinary partners.
QUALIFICATIONS & SKILLS
REQUIRED:
• A post-secondary diploma or degree in a field of study related to this profession; 4 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed pastry knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in pastry financial aspects
• Technically savvy and familiar with pastry operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
• Excellent verbal and written communication skills.
• Flexibility to meet the demands of a 24-hour operation
PREFERRED:
• Prior experience in a quality luxury hotel or restaurant brand; specifically in pastry.
• Fluency in a second language other than English.
PASTRY CHEF (16-0429)
POSITION OVERVIEW
Provides leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production of the Pastry Department. The Pastry Chef is responsible for oversight of the pastry team for the Banquets, Café, and In-Room Dining departments and is responsible for managing relationships with and producing any ordered product for outsourced Restaurant and Bar culinary partners.
QUALIFICATIONS & SKILLS
REQUIRED:
• A post-secondary diploma or degree in a field of study related to this profession; 4 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed pastry knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in pastry financial aspects
• Technically savvy and familiar with pastry operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
• Excellent verbal and written communication skills.
• Flexibility to meet the demands of a 24-hour operation
PREFERRED:
• Prior experience in a quality luxury hotel or restaurant brand; specifically in pastry.
• Fluency in a second language other than English.
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